Chef de cuisine job in Dubai

Reports to:

Executive Sous Chef

Direct Reports:

• Sous Chef
• Specialty Chef
• Senior Chef de Partie
• Chef de Partie
• Commis (1,2,3)

Financial Accountability

• Food cost of the banqueting kitchen
• Budget of the banqueting kitchen

Conditions of Work:

Normal operational kitchen and administrative conditions.

Communication:

Internal

• F&B Production management
• Colleagues in F&B Production and Service

External

• Guests
• Suppliers
• Publications (if required and permitted)

Main Duties:

• 1. To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.
• 2. To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the banqueting operation and outlet(s).
• 3. To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
• 4. To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
• 5. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• 6. Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• 7. To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• 8. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
• 9. Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
• 10. Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• 11. Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
• 12. Plans and implements effective food promotions in co-ordination with the Chefs office.
• 13. To respond to change in the departmental function as dictated by the industry, company or hotel.
• 14. Any other duties as may reasonably be requested by the management.

Tasks (optional):

• 1. Attends meetings and briefings as instructed by the Executive Chef and Executive Sous Chef.
• 2. To ensure a sufficient supply of crockery and cutlery for the service
• 3. Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for improvement.
• 4. To train kitchen colleagues according to the monthly training plan, JD Power report "comment cards", hygiene reports and any other highlighted areas for improvement/development that would benefit the department.
• 5. To report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Chef / Executive Sous Chef on a daily basis.
• 6. Ensures that all the required food transfer are completed to the appropriate outlet/department

Role Specifications

Qualifications

• Essential:
• College or Culinary graduate
• Desirable:
• BSc in Culinary Arts
• Internationally approved Food Safety Certificate

Experience

• Essential:
• 5 years minimum in five star hotel large operation banqueting
• Background in European and Asian (Japanese/Indian/Chinese) cuisine
• Working with multi-cultural teams
• Desirable:
• Competitor / best practice knowledge

Skills

• Essential:
• Good comprehension of the English language
• Menu compilation skills
• Computer and Microsoft Office skills
• Strong leadership skills
• Creative and imaginative
• Desirable:
• Fluency in other languages