Chef de Cuisine

FAIRMONT; Dubai; On-site; USD 40,000 - 60,000; Full time

Job summary

A leading hotel chain in Dubai is seeking a candidate to oversee kitchen operations, implement guidelines, and manage employee productivity. The ideal candidate will implement food safety and hygiene standards, ensure top-quality guest service, and coordinate with various departments. This role offers the opportunity to contribute to a dynamic team in a thriving hospitality environment.

Responsibilities

• Implement guidelines and procedures for operating departments.
• Work with Executive Sous Chef to set menus and recipes.
• Monitor and analyze competitor menus.
• Conduct training programs for employees.
• Build rapport with guests and provide personalized service.

Job description

Company Description

"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"

MAIN DUTIES:

Administration

• Implement guidelines, policies, and procedures for operating departments according to Sofitel Standards.
• Prepare and update the Departmental Operations Manuals.
• Comply with hotel policies, procedures, and federal legislation.
• Coordinate with purchase and stewarding departments for smooth operations.
• Work with the Executive Sous Chef to set menus and recipes for each meal period, ensuring accuracy.
• Monitor and analyze menus and products of competitors.
• Coordinate with Stewarding regarding kitchen requirements.
• Assist in developing product specifications for all menus.
• Ensure product consistency in quality, appearance, and taste.
• Assist Outlet Managers in maintaining high quality service and cleanliness.
• Collaborate with the Purchase Manager on price fluctuations, raw material selection, quality control, seasonal products, and new suppliers.
• Conduct meetings with the Executive Chef, Sous Chef, and Food & Beverage Directors, along with outlet management teams.
• Liaise with Engineering for repairs and maintenance.
• Identify market needs and trends in food for guests and the local market.
• Assist in performance appraisals when necessary.
• Maintain good rapport and relationships with employees across departments.
• Conduct monthly employee meetings and report summaries to management.
• Attend all required meetings and training sessions.
• Participate in Monthly Objective Reviews.
• Implement food safety and hygiene standards, including HACCP and municipal regulations.
• Work closely with Hygiene Officers on safety procedures.

Financial and Revenue Responsibilities

• Collaborate with outlet managers to meet financial targets.
• Ensure acceptable food costs in kitchens.
• Maximize employee productivity and control payroll costs.
• Share responsibility with the Executive and Sous Chefs to maximize revenue and profits.

Training and Human Resources

• Identify training needs and plan programs accordingly.
• Conduct training to equip employees with necessary skills.
• Develop chefs to operate independently and creatively.
• Implement effective training programs, maintain discipline per hotel guidelines and legislation.
• Develop departmental trainers and assign training duties.
• Ensure employees are skilled and efficient in their roles.
• Promote a workplace free of discrimination, harassment, and victimization.
• Handle harassment and discrimination complaints promptly and confidentially.
• Treat all customers and colleagues with respect and sensitivity.
• Address issues causing cross-cultural conflict or misunderstanding.

Guest Service Responsibilities

• Build rapport with guests and provide personalized service.
• Monitor food standards with the Executive Sous Chef.
• Never compromise quality; always offer the best products and preparations.

Other Duties

• Contribute to building an efficient team, focusing on welfare, safety, and development.
• Ensure punctuality, proper uniform, and hygiene standards among employees.
• Maintain friendly, courteous, and professional service at all times.
• Adapt to changes in the department as needed and communicate plans accordingly.
• Be flexible in duties, including redeployment if required, to meet business needs.
• Post rosters and submit timesheets on time.