Chef de Cuisine - Banquets

Fairmont Hotels & Resorts; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel chain in Dubai is looking for an experienced Kitchen Supervisor to assist the Executive Chef in managing kitchen operations. The ideal candidate will have over 8 years of experience in high-end culinary environments and a diploma in hotel management. They should possess strong leadership skills and be able to thrive in a fast-paced setting. Opportunities for growth and the chance to work in a prestigious hotel environment await you.

Qualifications

• 8-10 years in a five-star international chain hotel or restaurant.
• Minimum of 5 years working in Banquets kitchen or similar setup.
• Ability to work in a high-pressure environment.

Responsibilities

• Assist Executive Chef in kitchen supervision.
• Discuss updates in daily meetings.
• Plan menus and compile recipes for approval.

Skills

Leadership

Problem-solving

Attention to detail

Service standards

Time management

Education

Diploma in hotel management

Job description

Overview

Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity - The Art of Well Being Spa and the Fairmont Falcons Kids’ Club.

Responsibilities

• Assists Executive Chef/Director of Culinary in the supervision of all Heartists engaged in the kitchen.
• Attends daily meetings with Executive Chef/Director of Culinary and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
• Holds meeting with the Heartists in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
• Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plans menus and compile recipes for food tasting to be approved by Executive Chef and or Director of Culinary
• Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
• Checks any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef or Director of Culinary.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, must personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen Heartists.
• Creates internal operating process to ensure food is always consistent and making tools available to the line Heartists for implementing consistency within the system.
• Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning.
• Should be aware of the competition and industry knowledge of new techniques and other know how.
• Liaisons with purchasing department to ensure all the items used in the kitchen are of best quality and always opt to bring new ingredients or better quality produce.
• Should be aware of the pulse of his team members and ensure their growth and professional wellbeing.
• Ensures the personal hygiene of Heartist is up to the standard.
• Ensures that the daily logbook is utilized and complaints are immediately reported to the Executive Chef/ Executive Sous Chef.
• Ensures that all points mentioned in the log book have been carried out i.e mis en place and other instructions to complete the operation.
• Maintains record and follow up documentation, checklists for control purposes.
• You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met
• Ensure all the Dubai municipality and HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time.

Qualifications

• Completed kitchen apprentice or chefs training courses for at least one year Diploma in hotel management
• At least total 8-10 years in a five star international chain hotel or restaurant
• At least two years in an international five star hotel/restaurant in similar position or above.
• A minimum of 5 years working in Banquets kitchen or similar set-up
• Impeccable service standards and attention to detail
• Demonstrated ability to lead people and get results together with the team
• Ability to effectively solve problems and make decisions in a fast paced, high pressure environment.
• Highly motivated, with a strong presence and ability to act as an ambassador of the outlet at all time.

Additional Information

Visa Requirements: Please note that you must be eligible to live and work in Dubai.

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