Speciality Chef - Sushi

AccorHotel; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality group in Dubai is seeking an experienced Kitchen Supervisor to oversee kitchen operations and ensure the highest quality of food and service. This role requires 7-10 years of experience in a similar setting, involving staff management, compliance with HACCP standards, and collaboration across departments. The successful candidate will have excellent leadership skills and a deep understanding of kitchen operations. You will have opportunities for growth and training within a dynamic environment.

Benefits

Employee benefit card for discounted rates

Learning programs through our Academies

Opportunities for talent development

Engagement in Corporate Social Responsibility

Qualifications

• Experience in managing kitchen operations and employee performance.
• Adept in ensuring food quality and presentation standards.
• Effective communication with all departments and guests.

Responsibilities

• Provide functional assistance and direction to kitchen operations.
• Supervise service of all food items.
• Ensure compliance with health and safety regulations.

Skills

Kitchen management

Food quality control

Employee supervision

Education

7-10 years post apprenticeship experience in a similar industry

Full compliance with HACCP standards

Job description

Responsibilities

• 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.
• Quality levels of production and presentation including employee meals
• Guest satisfaction
• Merchandising and marketing
• Operating/payroll/food costs
• Cleanliness sanitation hygiene
• Ensures optimum performance in all of the above areas as assigned.
• Assist the Executive Chef and the Management in the production preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts under the guidance of the Executive Chef and the management such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.

Menu Development Factors

• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotion

Further Responsibilities

• Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters including information which does not require the Executive Chef action.
• Supervise the service of all food items in the Outlets.
• Supervise the level of staffing and rosters so that overtime is kept to a minimum.
• Ensure that correct workplace health and safety regulations are maintained.
• Ensure that correct ordering and receiving procedures are followed.
• Keep Executive Chef informed of all incidents that may occur.
• Check all food preparation to determine the type and quality of items to be prepared.
• Ensures that all staff handles and uses kitchen utensils and equipment properly.
• To assist the Executive Chef in composing new recipes and menu ideas.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Is involved on other tasks and cooperates in special projects when required.
• To have a good knowledge of all Hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.
• To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Executive Chef.
• To demonstrate a working knowledge of fire prevention and to follow the restaurant evacuation plan on hearing the alarm.
• To be security conscious with respect to guest staff and Rixos Hotel property/welfare and to report suspicious circumstances to Management.
• To interact with management of other departments within areas of responsibility and to develop solid working relationships with them.
• To liaise with Materials to ensure prompt and efficient purchasing issuing of supplies, stock control and inventory control.
• To Supervise Stewarding to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.
• To liaise with Outlet Managers to ensure a constantly good standard of food quality, efficient profitability and creative presentation.
• To liaise with Engineering to ensure prompt and efficient repair and maintenance.
• To meet and interact with representatives of the local community and potential guests as required.
• To make recommendations to Management for modernization of equipment, production methods, presentation and improved guest satisfaction.
• To communicate regularly with Executive Chef and Sous Chefs to keep them informed of policies and procedures, special further improvement plans and guest comments.
• To ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.
• To maximize employee productivity to minimize payroll costs.
• To assist in building an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• To ensure that all employees have a complete understanding of and adhere to the Rixox Hotel policies and procedures.
• To plan and organize all training activities within the department.
• To conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.
• To ensure that both the manager and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.
• To ensure that his employees provide a friendly, courteous and efficient service at all times.

Qualifications

• At least 7-10 years post apprenticeship experience in a similar industry or 4-5 star establishment.
• Able to assist the Executive Chef in all areas of roistering, management, ordering and receiving 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

Remote Work

No

Employment Type

Full-time