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    Chef de Cuisine - Dubai, United Arab Emirates - RAFFLES

    RAFFLES
    RAFFLES Dubai, United Arab Emirates

    Found in: Talent AE C2 - 2 days ago

    raffles background
    Full time
    Description
    Job Description

    To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

    KEY ROLES & RESPONSIBILITIES

    Quality Standards

    • Ensure consistency and highest quality in food taste, temperature and presentation
    • Ensure the quality and cleanliness of all food displays with maximum creativity

    Operations

    • Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
    • Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
    • Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
    • Check stores and refrigerators and oversee proper storage and recycling of leftovers
    • Ensure effective communication among the kitchens and with other departments
    • Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications
    • Supervise food tasting sessions and guide chefs for new menu implementation
    • Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
    • Update menu recipe cards and menu planning for promotions

    Training/ Development

    • Conduct staff training and on-the-job training on kitchen skills and new menu items
    • Guide employee orientation for new hires
    • Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

    Cost Control

    • Maintain proper controls over purchase orders and requisitions
    • Monitor monthly food inventory turnover and slow moving items
    • Ensure purchasing, receiving and all storage are efficiently handled
    • Review food cost analysis on a daily basis to in line with budget and forecast

    Hygiene and Sanitation

    • Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
    • Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

    Staffing / Human Relations

    • Recommend promotions, transfers of staff to various outlets for Executive Chef approval
    • Monitor staff schedules for the assigned outlets
    • Conduct section / departmental meetings and staff daily briefings
    • Manage staff appraisal process
    • Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

    Others

    • Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
    • Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
    • Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
    • Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
    • Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
    • Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
    • Build guest loyalty and develop professional relationships with regular guests
    • Continually improve product and obtain feedback from guest and patrons
    Qualifications

    PERSONAL ATTRIBUTES

    • Physically fit
    • Oral and written fluency in English
    • Knowledge of other languages and basic understanding of local language preferred
    • Must have strong culinary experience (international preferred)
    • Excellent leadership & supervisory skills with a "hands-on" approach
    • Positive attitude and high energy level
    • Motivator & self starter; displays initiative & creativity
    • Team player and team builder
    • Flexible & adaptable to different working locations
    • Finance knowledge

    QUALIFICATIONS

    • In-depth culinary knowledge
    • Completed an internationally recognized apprenticeship, culinary school or certified training program
    • Apprenticeship or any other culinary certificate/diploma an advantage

    EXPERIENCE

    • Minimum 12 year experience in European, Mediterranean, International cuisines with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber
    Additional Information

    Raffles Dubai Sheikh Rashid Road, Wafi121800 Dubai, United Arab Emirates

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