Chef De Cuisine - Italian Fine Dining Restaurant

PALAZZO VERSACE HOTEL L.L.C; Dubai; On-site; AED 60,000 - 100,000; Full time

Job summary

Un hôtel de luxe à Dubaï recherche un Chef de Cuisine pour diriger ses opérations culinaires. Le candidat idéal possédera une solide expérience dans la haute cuisine italienne, une formation culinaire reconnue et la capacité de diriger une équipe de cuisine multiculturelle. Vous serez responsable de la planification des menus, de l'optimisation des coûts et de la qualité des plats servis, tout en maintenant des normes élevées de sécurité alimentaire et de satisfaction client.

Qualifications

• Expérience de 5-10 ans dans un rôle culinaire.
• Expérience récente en tant que Chef de Cuisine dans un hôtel multiculturel.
• Connaissance intermédiaire des applications Microsoft Office, en particulier Excel et PowerPoint.

Responsibilities

• Planifier et superviser la mise en œuvre des menus.
• Gérer les coûts alimentaires et les opérations de cuisine.
• Former et diriger une équipe multiculturelle.

Skills

Leadership

Créativité

Gestion des coûts

Efficacité opérationnelle

Communication interpersonnelle

Education

Diplôme d'école culinaire

Certificat de sécurité alimentaire international (HACCP)

Job description

JOB SUMMARY

Main Duties/Responsibilities:

·Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.

·Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

·Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

·Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

·Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

·Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

·Ensure disciplinary and grievance procedures are properly adhered to and followed.

·Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

·Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

·Find ways to improve the efficiency of the operations, which will benefit our clients.

·Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

·Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

·Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

·Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

·Plan co-ordinate and supervise all menu implementations in a timely manner.

·Assist in the preparation and control of daily and weekly market lists.

·Create and develop new dishes and recipes by keeping up with the latest market trends.

·Constantly strive to improve kitchen operating procedures.

·Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.

·Be responsible for the labor budget of the respective kitchen department.

·Propose and initiate when approved, new services and products for our guests.

·Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

·Perform any other reasonable duties as required by the department head from time to time.

·Be full in charge of kitchen operations.

·Have daily guest contact and report feedback.

·To comply with all safety and security regulation.

·Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE

·Culinary school graduate

·Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine

·Internationally approved Food Safety Certificate (HACCP preferred)

·A total of 5-10 years Culinary experience

·Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation

·Experience leading a large, multi-cultural kitchen

·Intermediate level - Microsoft Office applications- particularly Excel and Power Point