Chef De Cuisine

Vacancy Overview

The objective of this role is to achieve the restaurant’s operating goals by providing the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability by managing the food production in the kitchen.

Package & Salary

• Basic Salary: AED 9000
• Housing Allowance: AED 5000
• Transportation Allowance: AED 500
• Joining air ticket and visa
• Yearly Bonus
• Paid vacation
• Health insurance,
• Duty meals and laundered uniform provided.

Key Duties and RESPONSIBILITIES:

• Manages all activities in own kitchen, including production, stewarding and management of food production staff.
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to hotel standards of food quality, preparation, recipes, and presentation.
• Assures proper staffing and adequate supplies for all stations.
• Oversees all food production related areas.
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service.
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
• Oversees inventory expense of all food supplies.
• Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
• Monitors and facilitates communication between kitchen production and service staff.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Co-ordinates operation of kitchen with other food and beverage departments.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

SKILLS, EXPERIENCE & EDUCATIONAL REQUIREMENTS:

• Culinary Arts, Professional Cookery, or Hospitality Management Degree.
• Previous leadership – Sous Chef, or Head Chef experience.
• Excellent food safety and health regulations knowledge.
• Familiarity with restaurant management and service software.
• Excellent organization and communication skills.
• Stocktaking and inventory management experience.
• Stand-alone restaurant experience managing a café , bistro, Brasserie or a gastro pub