Chef de Cuisine, Banquets, One & Only One Za'abeel

Description

• Ensure all recipe manuals are updated and standard kitchen policies are adhered to
• Create menus, design corresponding recipes, and oversee the preparation of those recipes.
• Maintain all kitchen operational costs to ensure financial objectives are met
• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
• Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles
• To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level
• Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs
• Attend all required kitchen meetings
• Drive revenues together with the banquet Manager and FOH staff
• Lead the production flow of the Banquet kitchen and provide support outside the area of responsibility when requested by the direct report.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
• Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.
• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Work with Marketing & PR team to support and maximize revenues and social media exposure
• Constructively manage poor performance, conflicts, and difficult situations to achieve positive results
• Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain and exceed set food safety and hygiene standards
• Log security incidents and accidents in accordance with company policy
• To ensure a positive & professional working environment throughout the kitchen
• Ensure the outlet food cost is always within the budget
• Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards
• Ensure all stations are correctly manned according to the business level
• Monitor competitors’ performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies
• Conduct annual performance appraisal for the Kitchen Team
• Meet with F&B Managers regularly to discuss day-to-day operational issues and challenges

Requirements

• Ability to work in a multi-cultural environment
• Is present/cooking on the line during the outlet’s operating hours
• Has experience in international cuisine and a healthy cooking approach.
• Computer knowledge, email, MS Office, kitchen management software
• Able to manage a busy kitchen and work under pressure
• Strong leadership and management skills
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace
• Minimum 5 years experience as Sous Chef or currently a Banquet Chef de Cuisine in an International luxury hotel or event facility
• Understand grand and luxurious presentation of food, plated skills, buffet set up
• International experience preferred
• Strong attention to details
• Must have culinary certificate, accredited education requirement, or equivalent 12 years of experience
• Excellent communication skills

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance