Senior Chef De Partie  (5352)

at Bab Al Shams Desert Resort
Published June 5, 2024
Location Dubai, United Arab Emirates
Category Chefs / F&B / Housekeeping / Hospitality  
Job Type Full-time  
Responsibilities Supervise the outlet in the preparation and presentation of all sushi in accordance with the hotel’s SOPs and standardized menu guidelines  •    Monitor regular standards of production to ensure highest level of quality  •    Monitor all aspects pertaining to the control of the hotel’s food cost  •    Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical  •    Ensure consistent on the job training session for culinary colleagues and promote health and safety. Come up with new dishes which appeal to the clients, whenever required •    Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery” •    Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements •    Plan the food design in order to create a perfect match between the dish’s aspect and its taste •    Discover talented chefs and train them in order to reach the high standards of the location •    Train kitchen staff in order to provide best results in minimum time and using at the maximum the available resources •    Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen •    Develop a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served •    Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times  •    Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door •    Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients •    Continue to monitor quality control and ensures that all products meet or exceed Meydan F & B standards. Quickly fix or replace product that does not meet our standards or the guests expectations •    Ensure standards of appearance and sanitation are maintained on a daily basis. Also ensure proper clean-up and closing procedures are maintained. Explain all line cooks the importance of sanitation, cleaning, and safety. Ensure all employees to “clean as they go” •    Supervise and prepare foods for the assigned area of responsibility as required by production sheets •    Inform wait staff of any food shortages well in advance of this occurrence. Find a suitable substitute for the menu item if at all possible. •    Handle guest concerns or other department concerns in a professional manner. •    Supervise day-to-day activities; provides a “Hands On” approach to training, planning, when Sous chefs are absent from the kitchen •    Assign and delegate work, encourage elevated performance, lead by example, and discipline employees for the purpose of improving the standards of excellence. •    Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring •    Performance evaluation of subordinates, mentoring and identify training needs •    Work to achieve and maintain expected food costs, kitchen labor and other operating expenses
Industry Hospitality

Description

Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.

Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

 

About The Role

Responsible for the smooth operation of the specialty Asian dishes in outlets with emphasis on quality, presentation within the guidelines of the standardized menus. Oversee and prepare all Asian and sushi production, assists in menu writing, costing, and scheduling, implements the plan, prep and set up including quality service in all areas of production to include, but not limited to sushi under the guidance of the Outlet Chef and Executive Chef.

Key Duties And Responsibilities

•    Supervise the outlet in the preparation and presentation of all sushi in accordance with the hotel’s SOPs and standardized menu guidelines
•    Monitor regular standards of production to ensure highest level of quality
•    Monitor all aspects pertaining to the control of the hotel’s food cost
•    Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
•    Ensure consistent on the job training session for culinary colleagues and promote health and safety. Come up with new dishes which appeal to the clients, whenever required
•    Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
•    Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
•    Plan the food design in order to create a perfect match between the dish’s aspect and its taste
•    Discover talented chefs and train them in order to reach the high standards of the location
•    Train kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
•    Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen
•    Develop a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
•    Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
•    Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
•    Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
•    Continue to monitor quality control and ensures that all products meet or exceed Meydan F & B standards. Quickly fix or replace product that does not meet our standards or the guests expectations
•    Ensure standards of appearance and sanitation are maintained on a daily basis. Also ensure proper clean-up and closing procedures are maintained. Explain all line cooks the importance of sanitation, cleaning, and safety. Ensure all employees to “clean as they go”
•    Supervise and prepare foods for the assigned area of responsibility as required by production sheets
•    Inform wait staff of any food shortages well in advance of this occurrence. Find a suitable substitute for the menu item if at all possible.
•    Handle guest concerns or other department concerns in a professional manner.
•    Supervise day-to-day activities; provides a “Hands On” approach to training, planning, when Sous chefs are absent from the kitchen
•    Assign and delegate work, encourage elevated performance, lead by example, and discipline employees for the purpose of improving the standards of excellence.
•    Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
•    Performance evaluation of subordinates, mentoring and identify training needs
•    Work to achieve and maintain expected food costs, kitchen labor and other operating expenses

 

Skills, Experience & Educational Requirements

•    Degree in Hotel Management or any University degree preferably specializing in hotel/restaurant management or culinary arts
•    HACCP certified
•    Sushi and Asian Preparations
•    5  years previous experience in culinary/food & beverage line
•    Minimum 2 years experience in a similar role in a 5 star Hotel
•    Demonstrated ability to coordinate staff and resources in a high volume, time sensitive environment
•    Professional appearance and good hygiene
•    Demonstrate ability to learn and develop Asian recipes
•    Demonstrate proficiency in handling all kitchen equipment
•    Demonstrate positive behaviors; smiling, being polite and courteous
•    Must be knowledgeable with the established quality standards and Company Policies in order to supervise subordinates
•    Strong interpersonal and problem solving abilities
•    Ability to work well under pressure in a fast paced environment
•    Ability to work cohesively as part of a team
•    Ability to focus attention on guest needs, remaining calm and courteous at all times
•    To identify market needs and trends in terms of food for both hotel guest and the local market
•    Menu planning, food costing, inventory control, food sanitation and kitchen management.
•    Problem solving and decision making
•    Ability to lead the teams of various nationalities
•    High level of flexibility
•    High standard of spoken and written English

 

Join a team that is warmcaringconnected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

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