Chef de Cuisine (Mediterranean Specialty)

AccorHotel; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel chain in Dubai is seeking an experienced Sous Chef to oversee kitchen operations and ensure high-quality food standards. Responsibilities include supervising staff, planning menus, and maintaining hygiene and HACCP compliance. Candidates must have a diploma in hotel management and extensive experience in a high-pressure kitchen environment.

Qualifications

• At least 8-10 years in a five star international chain hotel or restaurant.
• Impeccable service standards and attention to detail required.
• Demonstrated ability to lead a team effectively.

Responsibilities

• Assist in supervising all kitchen staff.
• Plans menus and compiles recipes for food tasting.
• Ensure adherence to hygiene and HACCP standards.

Skills

Mediterranean cooking techniques

Leadership

Problem solving

Attention to detail

Stress management

Education

Diploma in hotel management

Completed kitchen apprentice or chefs training

Job description

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 Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids’ Club.

Job Description

• Assists Director of Culinary/Executive Sous Chef in the supervision of all Heartists engaged in the kitchen.
• Attends daily meetings with 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 his kitchen to discuss what has been carried out in the Chef’s meeting and any other work related points.
• 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 and or Director of Culinary
• Inspects daily all food stores and refrigerated areas within his kitchen to ensure they comply with Health and Safety regulations as discussed further in this book
• Checks any spoilage and ensure regular turnover of food items.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, must personally run the hot/cold pass and assists 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 Heartists in his team are up to the standard.
• Ensures that the daily logbook is utilized and complaints are immediately reported to the Director of Culinary.
• 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
• Proficient in Mediterranean cooking techniques and flavors
• At least two years in an international five star hotel/restaurant in a Sous Chef position or above
• 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