Head Chef - Spanish Cuisine

Kempinski; Dubai; Sur place; AED 240 000 - 420 000; Plein temps

Résumé du poste

Kempinski in Dubai is seeking a Head Chef for Spanish cuisine to lead the kitchen operations at our Dubai property. You will plan menus, manage staff, control costs, and ensure safety and high standards in every service.

The role requires a minimum of 6 years kitchen experience with 2-3 years in management in a Spanish restaurant, strong English, and ideally Spanish language skills. Permanent, full-time position in the United Arab Emirates.

Qualifications

• Minimum 6 years kitchen experience and 2-3 years management in a Spanish restaurant.
• English – excellent oral skills.
• Spanish language – beneficial.
• Ability to work independently and under pressure.
• Strong organizational and time management skills.
• Knowledge of food safety regulations.

Responsabilités

• Assist with organizing events and promotions.
• Draft concept ideas and menus for events and functions.
• Supervise kitchen in prep and presentation per standards.
• Maintain product knowledge and suggest kitchen adjustments.
• Maintain hygienic kitchen and personal hygiene.
• Assist in budgeting and staff planning with leadership.

Connaissances

Kitchen management

English proficiency

Spanish language

Problem solving under pressure

Team leadership

Budgeting awareness

Outils

Microsoft Office

Description du poste

Head Chef - Spanish Cuisine

Department: Kitchen

Employment Type: Permanent - Full Time

Location: United Arab Emirates - Dubai

Description

The Head Chef is responsible for overseeing the kitchen operations, ensuring the delivery of high-quality food, managing kitchen staff, and maintaining a safe and sanitary work environment. The Head Chef will also be responsible for menu planning, inventory management, and maintaining budgetary constraints.

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Competencies

• Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant.
• English – excellent oral skills
• Spanish language – beneficial
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office

About Kempinski

Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.

Located in many of the world’s most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.

For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.

In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.