Arabic Chef

MOVENPICK; Dubai; On-site; AED 30,000 - 60,000; Full time

Job summary

Join a forward-thinking company as a key player in the kitchen team, where you'll supervise operations and ensure the highest standards of culinary excellence. This role offers the opportunity to craft exceptional dishes, manage a dynamic kitchen environment, and contribute to guest satisfaction in a prestigious hotel setting. With a focus on quality, safety, and teamwork, you'll be at the heart of creating memorable dining experiences. If you have a passion for culinary arts and thrive in a fast-paced environment, this is the perfect opportunity to advance your career.

Qualifications

• Minimum of 3 years experience in a 5-star hotel.
• Strong culinary skills and knowledge of various cooking techniques.
• Excellent understanding of food safety principles.

Responsibilities

• Supervise kitchen operations to ensure high-quality food production.
• Plan and organize daily tasks for timely delivery of meals.
• Train kitchen staff to achieve optimal performance.

Skills

Culinary Skills

Communication Skills

Food Safety Principles

Cooking Techniques

Kitchen Operations Knowledge

Education

Bachelor of Hotel Management

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

The Role

To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Policies & Procedures in order to maximize guest satisfaction.

Key Deliverables and Responsibilities

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

• Produces high quality plates both design and taste wise.
• Ensures that the kitchen operates in a timely and effective way that meets quality standards.
• She/he assists the Outlet Chef with the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards
• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
• Controls food wastage, without compromising on food quality.
• Orders supplies to stock inventory appropriately.
• Complies with and enforce sanitation regulations and safety standards.
• Maintains a positive and professional approach with co-workers and guests.
• Works with the executive chef to produce diversified menus in accordance with the hotel s policy and vision.
• Produce high quality dishes that follow up the established menu and level up to hotel s standards, as well as to guests requirements.
• To come up with new dishes which appeal to the clients, whenever required.
• Plan the food design in order to create a perfect match between the dish s aspect and its taste;
• Maintains excellent intra-departmental communication by means of log books and various other memoranda as specified by the Executive Chef.
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
• Perform as per OSM Standards and in line with the 7 key issues and 4 corner stones.
• Maintain order and discipline in the kitchen during working hours.
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
• Make sure the hygiene and food safety standards are met in all stages of food preparation.
• Train the kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
• Ensures that inter-kitchen food transfers are accurate and conform to hotel policy.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Ensures that all the kitchen equipment is operated, maintained and stored properly and is safe to use.
• Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department.
• The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability to distribute work equally to Heartists and follow up instructions as per hotel standards.
• The ability to train and develop junior chefs.
• The ability to expedite the food pass for a la carte restaurants.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line Heartists

Administration:

• The ability to verify that all scheduled staff are present and signed-in.
• The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
• The ability to communicate with the Executive Chef, Sous Chef or Senior Chef on the performance of all Heartists and of the work performed.
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to handle and rotate food according to established procedures
• The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
• The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
• Fill out the appropriate log sheets according our standard on a daily base
• Be aware of accident prevention and help enforce safe work habits Zero accidents is our goal.
• No Heartists to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
• Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
• Any violation of the above mentioned rules will be subject to disciplinary action.

Qualifications

• Minimum of 3 years experience in 5* hotel.
• Experience in the GCC and/or Middle East Region is a plus.
• Excellent communication skills, both written and verbal required.
• Strong culinary skills and knowledge of various cooking techniques.
• Familiarity with different kitchen sections and their operations.
• Excellent understanding of food safety principles and hygiene standards.

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at [e-mail]