Chef de Cuisine

at Accor
Published May 28, 2022
Expires July 27, 2022
Location Dubai, United Arab Emirates
Category Chefs / F&B / Housekeeping / Hospitality  
Job Type Full-time  

Description

Chef de Cuisine - Matagi Restaurant

Raffles The Palm

Location Dubai, United Arab Emirates

Category Culinary

 

 

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world’s largest manmade island and archipelago. This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.

 

When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests.  Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore.  The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.

 

Job Key Details:

 

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

 

 

Job Qualifications and Experience:

 

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 culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber

 

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