Executive Chef de Cuisine — Menu Innovation & Leadership

Anantara The Palm Dubai Resort; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

Anantara The Palm Dubai Resort is seeking a dedicated Restaurant Kitchen professional to organize and oversee kitchen activities, uphold quality standards, and forecast weekly demand. You will lead a team to ensure safe, efficient, and cost-controlled operations in a luxury hotel setting.

Responsibilities include developing cuisine concepts, managing inventory, and training associates to maintain exceptional guest experiences and adherence to safety guidelines.

Responsibilities

• Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.
• Be familiar with local market and recommend menu changes according to the seasonal product availability.
• Achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety & protection. All food in working areas should follow food handling techniques, including dating, proper storage, rotation, etc.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Lead and participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Supervise all associates including hiring and discipline in conjunction with the Executive Chef.
• Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.

Job description

Anantara The Palm Dubai Resort is seeking a dedicated Restaurant Kitchen professional to organize and oversee kitchen activities, uphold quality standards, and forecast weekly demand. You will lead a team to ensure safe, efficient, and cost-controlled operations in a luxury hotel setting.

Responsibilities include developing cuisine concepts, managing inventory, and training associates to maintain exceptional guest experiences and adherence to safety guidelines.