Executive Chef

at Accor
Location Dubai, United Arab Emirates
Date Posted July 21, 2021
Category Chefs / F&B / Housekeeping / Hospitality
Job Type Full-time

Description

Executive Chef

HYDE HYDE DUBAI BUSINESS BAY

Location Dubai, United Arab Emirates

Category Culinary

 

Welcoming and taking care of others is part of our Group's DNA. In an unprecedented context of sanitary crisis, Accor has taken proactive measures to ensure the safety and well-being of its employees, candidates, clients and partners, including with the creation of the ALL Heartist® Fund devoted to help Group employees and individual partners affected by Covid-19. Accor has also launched the ALLSAFE Cleanliness & Prevention label in our hotels, incorporating some of the most stringent cleaning standards & operational protocols in the world of hospitality. We will get through this together by showing solidarity and humanity. #AccorCares #AllHeartist #HEART4ALL

This is a new kind of hospitality, grounded in the spirit of discovery, the fantasy of nightlife and the adventure of connection. Hyde is more than a brand, it’s a state of mind.

 

 

 

THE HYDE DUBAI

 

 

 

Hyde Hotels, Resorts & Residences, part of the world-leading Accor group, today announced the first Hyde hotel outside of the United States, Hyde Dubai Business Bay, in close proximity to the iconic Burj Khalifa directly fronting the Business Bay canal and promenade.

 

 

 

Hyde Hotel Dubai Business Bay, a five-star hotel, is set to open in Q4 2021. The 276-rooms, all with balconies, will be a mix of gracious standard rooms and luxurious suites with views of the Dubai Canal, the Dubai skyline and the iconic Burj Khalifa – the tallest building in the world.

 

 

 

Hyde Hotel Dubai will feature three incredible culinary experiences including the Mediterranean concept, Cleo Mediterráneo, contemporary Japanese from Katsuya, hand-crafted burgers from Hudson Tavern. Also on the property will be The Perq, a coffee concept, a lobby lounge, and Hyde pool & lounge.

 

A spa, male/female salon, fitness center, a swimming pool and retail area. The hotel’s public areas, guestrooms and Cleo will be designed by Ciarmoli Queda Studio. Katsuya, Hudson Tavern and Hyde pool and lounge to be designed by Tristan Plessis Studio.

 

If you are looking for a dynamic environment for growth, please join us as Chef de Cuisine Katsuya.

 

For more information regarding the role please follow the link:

 

We are looking for an Executive Chef for the Hyde Dubai!

 

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

 

 

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

 

 

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

 

 

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

 

 

 

 

 

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

 

 

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