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    Executive Chef - Dubai, United Arab Emirates - accor hotels

    accor hotels
    accor hotels Dubai, United Arab Emirates

    6 days ago

    accor hotels background
    Description
    To report for duty punctually wearing thecorrect uniform and name badges at all times

    • Ensurethat the Outlets Operational budget is in line and costs arestrictly controlled maximising profitability.
    • Assisteach Outlet Chef de Cuisines (or designates) to run their kitchensat an acceptable food cost.
    • Demonstrate commitment tothe development and implementation.
    • Formulates andcontinually upgrade a departmental SOP Manual, detailing standardsof performance, Policies and Procedures and service standardspertinent to the efficient operation of the outlet in accordancewith Raffles the Palm Policies and municipalityrequirements.
    • Interact with management of otherdepartments within areas of responsibility and to develop andmaintain effective working relations with them.
    • Assistin planning of menus and designing standard recipes in order toensure consistent quality in food production, thereby satisfyingguest needs and expectations.
    • Liaise with PurchasingDept. in order to ensure prompt and efficient purchasing, issuingof supplies, stock control and inventory control.
    • Liaise with Chief Steward (or designates) from the StewardingDepartment to ensure an adequate supply of equipment and toestablish standards of hygiene and cleanliness for all kitchenareas.
    • Liaise with Banqueting and Outlet Managers inorder to ensure a constantly good standard of food quality,efficient profitability and creative presentation.
    • Liaise with Engineering in order to ensure prompt and efficientrepair and maintenance.
    • Meet and interact withrepresentatives of the local community and potential guests asrequired.
    • Monitor food standards in each Outlet andBanquets.
    • Make recommendations to Management formodernisation of equipment, production methods, presentation andimproved guest satisfaction.
    • Communicate regularly withExecutive Sous Chef (or designates) and Restaurant Chefs deCuisines (or designates) in order to keep them informed of policiesand procedures, special further improvement plans and guestcomments.
    • Ensures that all safety rules, emergencyprocedures and fire prevention colleagues strictly enforceregulations.
    • Provide management with creative ideas inorder to project and enhance the Image of the hotel
    • Ensure customer requirements are determined and met
    • Identify market needs and trends in terms of food for both hotelguests and the local market.
    • Monitor and analyse themenus and product of competitive restaurants and otherhotels' Banqueting Departments.
    • Plan andimplement effective food promotions.
    • Maximize colleagueproductivity in order to minimize payroll costs.
    • Liaisewith Restaurant Chef de Cuisines (or designates) in order to ensurecorrect scheduling of colleagues.
    • Assist in thebuilding of an efficient team of colleagues by taking an activeinterest in their welfare, safety, training anddevelopment.
    • Assist the Restaurant Chef de Cuisines (ordesignates) to fulfil their responsibilities.
    • Ensuresthat all colleagues have a complete understanding of and adhere tothe hotel policies and procedures.
    • Ensure thatcolleagues are aware of the relevance and importance of theiractivities and how they contribute to the departmentobjectives.
    • Plan and organize all training activitieswithin the department. Determine the necessary competence forcolleagues and provide training or other actions to satisfy theseneeds
    • Conduct Colleague Performance Appraisals toreview colleagues' general performance, discuss existingperformance and areas for improvement.
    • Supervisedepartment's Orientation Programmes for new colleagues inorder to ensure they understand the policies and procedures of thehotel.
    • Ensure that his colleagues provide a friendly,courteous and efficient service at all times.
    • Activelypromote an awareness of customer requirements throughout theorganization
    • Ensure appropriate communication processesare established
    • Demonstrate commitment to thedevelopment and implementation of the QMS and continual improvementof its effectiveness by:
    • Communicating to colleaguesthe importance of meeting customer as well as regulatory &statutory needs.
    • Ensuring measurable quality objectivesare established and actively participate in the review of theseobjectives
    • Ensuring the availability ofresources
    • Acknowledge the receipt of new or amendeddocuments through Q-Pulse
    • Ensure that all departmentalreports, schedules, standard recipes, menus, food presentationphotographs and correspondence are completed in liaison with theDirector of Operations accurately and in a timelymanner.
    • Attend meetings and briefings as directed bythe Director of Operations to attend Executive Committeemeetings.
    • Maintain appropriate records of education,training, skills and experience.
    • Ensure manning andcompetence level of selected colleagues is sufficient for thedepartment to meet the needs of the organization andcustomer.
    • Provide constant coaching, counseling anddiscipline to colleagues to ensure their capability to meet theneeds of the customer and the organization.
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