Executive Sous Chef

Fairmont Hotels & Resorts; Ras Al Khaimah; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee culinary operations. This role involves collaborating with chefs to set annual targets, managing costs, and ensuring compliance with food safety standards. You'll lead a team, monitor performance, and implement corrective actions to maintain high service quality. If you have a passion for culinary excellence and a knack for leadership, this opportunity could be your next career milestone. Join a dynamic team committed to delivering exceptional dining experiences in a vibrant hotel environment.

Qualifications

• Experience in managing kitchen operations and staff.
• Strong understanding of food safety and hygiene regulations.

Responsibilities

• Manage kitchen operations ensuring profitability and adherence to standards.
• Monitor service and food & beverage quality across all outlets.

Skills

Cost Control

Performance Management

Food Safety Standards

HACCP Compliance

Team Management

Education

Bachelor's Degree in Hospitality Management

Culinary Arts Certification

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

1. Assist in performance appraisals as necessary.
2. Ensure each outlet is managed by a Management Team (Chef de Cuisine) fully responsible for their profitability.
3. Set, in collaboration with each Chef de Cuisine, Annual Operating Targets as part of the Hotel’s Annual Business Plan.
4. Monitor all costs and recommend measures for cost control; establish an integrated cost management plan.
5. Ensure strict adherence to the Department Operational Budget.
6. Review monthly forecasts and adjust resource scheduling accordingly.
7. Manage outlets and banquets efficiently according to established concepts, policies, procedures, and standards.
8. Support the implementation of a flexible Heartists base, allocating Heartists based on business productivity.
9. Assign responsibilities to subordinates and periodically review their performance.
10. Represent the Kitchen Department in the absence of the Director of Culinary.
11. Support Heartists' needs in other divisions based on hotel priorities and business levels.
12. Monitor service and Food & Beverage standards across all outlets and banquets.
13. Collaborate with Outlet Managers, Banquet Manager, and Chefs de Cuisine to implement corrective actions when needed.
14. Establish, implement, and control performance standards for Stewarding Operations in kitchens, restaurants, and bars.
15. Ensure food preparation, presentation, and kitchen sanitation meet hotel standards and local regulations.
16. Ensure all kitchen staff follow HACCP regulations and monitor compliance.
17. Assist in implementing food safety and hygiene standards, including HACCP and municipal regulations.
18. Work closely with the Hygiene Officer to enforce hygiene and safety procedures.