Executive Chef

25hours Hotels; Dubai; On-site; AED 300,000 - 400,000; Full time

Job summary

A luxury hospitality brand in Dubai is seeking an experienced Executive Chef to oversee kitchen operations. This role requires at least 10 years in progressively responsible culinary positions within the luxury hospitality industry, including 5 years as an Executive Chef. Responsibilities include enhancing food quality, ensuring compliance with health standards, and developing creative menus. Join a vibrant team and enjoy unique employee benefits including free stays at 25hours hotels.

Benefits

Free stays at 25hours hotels

Generous discounts at bars and restaurants

Great offers from cooperation partners

Fun staff parties

Qualifications

• 10 years of experience in progressively responsible roles in luxury hospitality.
• At least 5 years overseeing a kitchen as Executive Chef in a market-leading hotel brand.

Responsibilities

• Provide creative ideas to enhance the hotel's image and maximize revenue.
• Ensure compliance with health and safety procedures.
• Supervise food quality and presentation standards.

Skills

Expert in hygiene, health, and safety knowledge

Expert in menu development

Strong communication and interpersonal skills

Strong customer service orientation

Expert management of multi-cuisine kitchens

Education

College Degree in Culinary Arts or similar

Job description

Job Description

How does your working day look like …

• Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.
• Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.
• Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that the Company provides world-class and luxurious hospitality services to its guests.
• Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.
• Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures, and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.
• Interact with management of other departments within areas of responsibility and develop solid working relationships with them.
• Assist in planning menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
• Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control, and inventory control.
• Liaise with the back of house manager from the stewarding department to ensure adequate supply of equipment and establish standards of hygiene and cleanliness for all kitchen areas.
• Liaise with Outlet Managers to ensure a constantly good standard of food quality, efficient profitability, and creative presentation.
• Liaise with Engineering to ensure prompt and efficient repair and maintenance.
• Monitor food standards in each Outlet and Banquets.
• Make recommendations to Management for modernizing equipment, production methods, presentation, and guest satisfaction improvements.
• Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) to keep them informed of policies, procedures, improvement plans, and guest comments.
• Ensure all safety rules, emergency procedures, and fire prevention regulations are strictly enforced.
• Identify market needs and trends in terms of food for both hotel guests and local markets.
• Optimize the use of materials and manpower in daily operations to maximize revenue and guest satisfaction.
• Ensure correct stock rotation and proper storage procedures, maintaining appropriate stock levels.
• Supervise and allocate work to associates according to their knowledge and skill levels.
• Control all inventory and purchasing, ensuring all inventory information is posted on the system before the deadline.
• Supervise the pass and check every dish sent from the kitchen before serving to ensure standards are maintained.
• Ensure all cleaning schedules are followed and completed to the required standards.
• Monitor local and international food trends to ensure food variety, standards, and presentation are always at the cutting edge.
• Perform related tasks and duties as assigned and deemed responsible by management.

Qualifications

Your personality counts more than your CV …

• Expert in hygiene, health, and safety knowledge.
• Expert in menu development, pricing, production, and delivery skills.
• Expert in product quality and presentation skills.
• Expert management of multi-cuisine kitchens with show cooking.
• Expert culinary knowledge of both classical and international culinary trends.
• Strong communication and interpersonal skills.
• Strong customer service orientation.
• College Degree in Culinary Arts or similar from an accredited Culinary School.
• At least 10 years of experience in progressively more complex and responsible roles, ideally within the luxury hospitality industry; with at least 5 years overseeing a kitchen as an Executive Chef of a market-leading hotel brand.

Additional Information

What’s in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and enjoy generous discounts when visiting our bars and restaurants as well as booking hotel rooms worldwide.
• Benefit from great offers from our numerous cooperation partners.
• Be part of our hilarious staff parties and much more...