Speciality Chef - Doner

FAIRMONT; Dubai; On-site; AED 120,000 - 150,000; Full time

Job summary

A leading hospitality brand in Dubai is seeking an experienced kitchen manager. In this role, you will oversee kitchen operations, ensure compliance with HACCP standards, and maintain high service quality. Ideal candidates should have 7-10 years of experience in a similar role within a 4-5 star establishment. This position offers growth opportunities within the company and involvement in corporate social responsibility activities.

Benefits

Employee benefit card offering discounted rates

Learning programs through our Academies

Development opportunities across the world

Qualifications

• 7-10 years of experience in a similar industry or 4-5 star establishment.
• Ability to assist in management and cost control.
• Full compliance with HACCP standards.

Responsibilities

• Provides functional assistance to the kitchen operation.
• Coordinates functions with other Food & Beverage department heads.
• Maintains quality levels and ensures guest satisfaction.
• Assists in food preparation and menu development.
• Ensures cleanliness and hygiene standards are maintained.

Skills

HACCP compliance

Kitchen management

Cost control

Menu development

Guest service

Job description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Provides functional assistance and direction to the kitchen operation as assigned.
• Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with other Food & Beverage department heads.
• Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.
• Assists the Executive Chef and the management in controlling and analyzing, on an on-going basis.
• Maintains quality levels of production and presentation, including employee meals.
• Ensures guest satisfaction, merchandising, marketing, and controls operating/payroll/food costs.
• Ensures cleanliness, sanitation, and hygiene standards are maintained.
• Ensures optimum performance in all assigned areas.
• Assists in food production, preparation, and presentation to ensure high quality at all times.
• Establishes and maintains effective employee relations.
• Participates in hiring, orientation, coaching, and training of kitchen staff.
• Assists in menu development and pricing, considering local requirements, market needs, competition, trends, recipes, costs, availability, and promotion.
• Informs management of operational and personal matters daily.
• Supervises food service in outlets and staffing levels to minimize overtime.
• Maintains workplace health and safety regulations.
• Ensures proper ordering, receiving, and inventory procedures.
• Checks food quality and preparation processes.
• Supports recipe creation and menu innovations.
• Controls cooking procedures, portions, garnishing, and presentation.
• Participates in special projects and other tasks as required.
• Provides excellent guest service and handles complaints promptly.
• Ensures safety procedures, fire prevention, and security measures are followed.
• Develops strong working relationships with other departments and community representatives.
• Coordinates with Materials, Engineering, and Outlet Managers for efficient operations.
• Recommends equipment upgrades and process improvements.
• Communicates policies, procedures, and guest feedback to the team.
• Maximizes employee productivity and participates in team building and training.
• Conducts performance appraisals and encourages participation in training programs.
• Maintains high standards of service, safety, and hygiene among staff.

Qualifications

• Preferably Turkish
• 7-10 years post-apprenticeship experience in a similar industry or 4-5 star establishment.
• Ability to assist in roistering, management, ordering, and cost control.
• Full compliance with HACCP standards and certification.

Additional Information

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21