Chef De Cuisine

Chef De Cuisine

22 Jul
|
Jumeirah
|
United Arab Emirates

22 Jul

Jumeirah

United Arab Emirates

Chef De Cuisine - Jumeirah Al Qasr - 210000O0 About Jumeirah the Hotel Jumeirah Group a member of Dubai Holding has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different brand promise Its award winning destinations such as the iconic Burj Al Arab Jumeirah position service beyond expectations elevated dining destinations and surprising architecture and design at the heart of every guest experience Today Jumeirah operates a world-class portfolio of 23 properties across the Middle East Europe and Asia and employs over 8 000 colleagues representing over 106 nationalities As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth it remains fully committed to developing and empowering our colleagues to excel in world class environments About the Job Working closely with the Executive Chef and Executive Sous Chef to set and maintain the standards of F B Production Execute smooth operations of the department Optimize utilization of materials and manpower thereby maximising revenue and guest satisfaction Execute training and development of Kitchen colleagues Set good example to enhance motivation of colleagues and reach the mission Main Duties Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen Attends daily meetings with the Executive Chef Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chefs meetings and discuss relevant issues of the colleagues Establish culinary standards for the speciality of each kitchen which includes banqueting that caters to a number of guests Plan menus and compile recipes for food tasting to be approved by Executive Chef and or the Executive Sous Chef Ensure that specific and accurate product specifications are used in writing the recipes wherever possible needs to use local and seasonal products available to make the dishes in the menus easily Identify market needs and trends in terms of food for both hotel guests and the Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen Attends daily meetings with the Executive Chef Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chefs meetings and discuss relevant issues of the colleagues Establish culinary standards for the speciality of each kitchen which includes banqueting that caters to a number of guests Plan menus and compile recipes for food tasting to be approved by Executive Chef and or the Executive Sous Chef Ensure that specific and accurate product specifications are used in writing the recipes wherever possible needs to use local and seasonal products available to make the dishes in the menus easily Identify market needs and trends in terms of food for both hotel guests and the local Market Monitor and conduct surveys and analyse the menus and products of competitive restaurant operations Develop menus buffets where applicable and specials which meet the needs of the target market and are in line with the operating concept for the restaurant Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests Inspect four times daily all food stores and refrigerated areas and suggest where necessary correct storage methods to comply with Health Safety regulations Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and or the Executive Sous Chef Check on a daily basis food preparation individual costs quality quantity inventories and portion control Conjunction with the Executive Chef and or Executive Sous Chef establish job methods and supervise on a regular basis and correct if necessary cooking standards to maintain a high quality of food and service on quality basis During service periods to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards Checks the cleanliness and sanitation in each particular kitchen outlets Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the All Day Dinning Kitchen such as machinery small Kitchen equipment floors and fridges to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef Executive Sous Chef on a daily basis Report any problems regarding failure of machinery and small equipment to the Executive Chef Executive Sous Chef and to follow up and ensure the necessary work has been carried out in the correct manner by all Kitchen colleagues Ensures the personal hygiene of the colleague is up to the standard Ensure that the daily log book is utilized and complaints are immediately reported to the Executive Chef Executive Sous Chef Check daily function sheets within Main Board Pass all information to late shift Make sure night shift is covered Plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers Assist the Executive Chef Executive Sous Chef in interviewing and recruiting Any other duties as may reasonably be requested by the management About You Completed kitchen apprentice or chefs training course for at least one year Diploma Degree in hotel hospitality management At least five years of kitchen experience in an international five star chain Team player Leadership and coaching skills Fluent with kitchen operations Proficient in MS office suite Recipe software knowledge At least two years of kitchen experience in similar position in an international five star chain About the Benefits Besides generous F B benefits and reduced hotel rates across our hotels globally this role has excellent employee benefits making the role attractive to high performers and any applicant who like to associate her himself with one of the most luxurious brands in the hospitality industry Primary Location United Arab Emirates AE Job Culinary Organization Madinat Jumeirah MJ Job Posting Jun 20 2021 2 07 28 AM