We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Specialty Outlet Chef, you are responsible for managing the day to day operation in your Outlet. And taking over all responsibilities of the Executive Sous Chef during his / her absence, striving for the highest possible Guest satisfaction.
General Duties and Responsibilities:
Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the guest is of highest quality and standard
Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Hotel
Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run your kitchen smoothly
Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction.
Ensure Colleague Development in your kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Learning & Development Department and the Department Head
Plan effectively all FF&E and Operating equipment for his Kitchen to ensure a smooth operation
Conduct competition checks (as instructed) to assist the hotel in being updated and competitive in the local market
Drive together with the Executive Chef and Food & Beverage Manager all events in the outlet as per the annual promotional calendar
Participate to meet / maximize the outlet’s revenue budget and exercise the constant control of operational costs (food, labour, maintenance)
Environment, Health & Safety Responsibilities:
Adhere with the EHS legislation and EHSMS policies, procedures and EHSMS Manual relevant to their scope of work.
Conduct and document risk assessment for all procedures and activities
Minimum qualification: Graduated
Experience: 5-10 years
Education, Qualifications & Experiences
You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent specialized culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
Knowledge & Competencies
The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies: