Chef De Cuisine

ENNISMORE; Ras Al Khaimah; On-site; AED 90,000 - 130,000; Full time

Job summary

ENNISMORE in Ras al-Khaimah seeks a Chef De Cuisine responsible for daily kitchen operations, ensuring high-quality dishes and adherence to hotel standards. You will manage recipes, costing, and collaborate on seasonal promotions with the Executive Chef.

The role requires a culinary diploma or equivalent and prior Chef De Cuisine experience, with strong leadership and teamwork across kitchen sections.

Qualifications

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or similar role.
• Strong leadership and training skills.

Responsibilities

• Oversee daily food production to ensure top-quality products per hotel standards.
• Ensure standard recipes and plating guides are followed.
• Provide Sous Chef with daily market lists and inspect goods received for quality and quantity.
• Assist Executive Chef with recipes and costing as required.
• Assist in special food promotions, events, and other food-related activities.
• Assist in developing new cuisine concepts and maintain food quality standards.
• Assist in menu planning and costing.

Skills

Food preparation

Quality control

Team leadership

Menu development

Education

Culinary diploma or equivalent

Job description

MAIN DUTIES AND RESPONSIBILITIES

• She he is in charge and responsible of 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
• Provides the Sous Chef with daily market list for her his outlet and controls personally all goods received in order to guarantee the quality and quantity
• Has to provide the Executive Chef with recipes and costing as per the requirement
• Assists and proposes to the Sous Chef and Executive Chef special Food Promotions Events and other Food related activities for her his outlet
• Assists the Executive Chef in developing new cuisine concepts
• Ensures implementation and maintenance of standards of food quality preparation and presentation
• Assists in menu planning and costing
• Ensures good physical upkeep condition of equipment amp utensils in all the kitchens
• amp co-ordinates with Engineering department for repairs and maintenance
• Ensures organization of work within all kitchen sections including assignments time schedules and vacation as per organizational standards
• Ensures all the raw material received in the hotel for preparation is of high quality as per organizational standards and product specifications
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained
• Recommends changes in systems and procedures to increase efficiency and improve service quality
• Ensures prompt and accurate service by kitchen staff to all customers to achieve a high level of customer satisfaction
• Ensures all employees in the department adhere to the organizations rules and regulations
• Recommends changes in the menus
• Ensures availability of raw ingredients at all times by proper planning requisitioning and storage
• Perform as per Operational Standards
• Proper grooming at all times
• Attend training classes as per schedule
• Show fullest cooperation and respect within the team and other departments
• Is aware of the daily activities and has product knowledge of all the hotel facilities

STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS

• Be committed to exceeding expectations
• Never settle for the status quo or mediocre work
• Continuously search for areas of improvement
• Provide positive constructive feedback

EXCELENCE IN HOSPITALITY

• Committed to quality
• Committed to exceptional financial results
• Be responsible for the bottom line
• Committed to the Rixos Policies amp procedures Guide

RELIABILITY AND LOYALITY

• Follow through on commitments
• Work well both autonomously and within a team
• Display a positive approachable attitude
• Spend time getting to know your fellow employees and our guests
• Support each other we all work within the same hotel and company

HOW CAN YOU SUCCEED IN THIS ROLE

SINCERITY AND TRANSPARENCY

• Be proactive and use good judgement when dealing with challenging situations
• Act with professionalism and integrity
• Be transparent in your motives methods and expected results
• Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division
• Conduct business honestly amp fairly
• Keep sensitive information confidential

SPECIAL

• Carry out any other reasonable task which may not be stated here as requested

GENERAL MISCELLANEOUS

• To be punctual on duty and ensure the same of your employees
• Be well groomed to the standards laid down
• Insist on the same standard for your employees
• To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures
• To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment
• To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt caring and helpful attitude
• To anticipate the needs of the customer whenever possible to enhance quality service and in turn enhance customer satisfaction
• To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner
• To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
• Is familiar with all related company documentation and especially with the relevant Operational Standards for his her field of responsibility
• Other duties as assigned

DURING THE OPERATION IN THE RESTAURANT AND INFRONT OF THE GUESTS

• Helps and assists the guest to explain dishes and recommends food specialties and promotions if available
• Makes sure buffets are refilled at all times and the quality of the products is as per our standard
• Creates an atmosphere of tranquility amongst the brigade
• Checks the standard and quality of food which leaves the kitchen
• Reports received suggestions and or comments from guest to the Executive Chef

Culinary diploma or equivalent. Prior experience as Chef De Cuisine or similar role. Strong culinary and leadership skills. Knowledge of safety and hygiene protocols.