Executive Chef Required in Dubai - Dubai
Executive Chef Required in Dubai
. JOB SUMMARY
Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering and assisting in the development of new unit kitchen layouts and standards. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness etc.
II. Main Duties and Responsibilities
Assist in managing all Food & Beverage Outlets and Banquets, ensuring all production is managed successfully.
Ensure goals for labor, gross margin, food cost and controllable expenses are achieved. Contributing to sales goals through product quality and consistency.
Consistently liaise with Hotel Leaders and Sales and Marketing department for the implementation of various seasonal promotions and packages.
Own, manage, and drive processes related to current operation and new projects including procurement, inventory management, and vendor negotiations.
To carry our necessary feasibility and sustainability studies and make informed recommendations directly related to food & beverage in new hotel openings.
To carry out proper market research and be solely responsible for menu engineering of the hotels and menu planning for the new projects.
To carry out various tasks associated with new projects from planning to project completion.
Lead the development of new on trend and innovative recipes and identify opportunities to grow the entire Al Khoory Hotels F&B Operations, including Outside Catering.
Provide hands on leadership and oversight to catering and food production teams including the implementation of industry best practices and development of SOPs and identify opportunities for growth.
Be the point of contact for safety and security of facility to include compliance with all health, workplace and food safety laws and industry regulatory standards.
Accountable for all quality assurance, ensuring adherence to food production Brand Service Standards, SOPs and quality control to ensure customer expectations are met. Review/revise existing recipe standards and create new ones as and when required.
Ensure that health, hygiene and safety regulations are complied with and applied in compliance with Dubai Municipality expectations, as well as HACCP and/or ISO standard and procedures. Conduct regular audits to ensure compliance.
To maintain/implement HACCP and/or ISO standards related to food receiving-storage-production-service in the hotels and other related requirements.
Develop strong relationships and collaborate with customer base including senior management, retail management, corporate clients, and vendors.
To carry out periodic meetings with the Executive Chefs and Culinary Team for operational improvement.
Create superior customer experiences that promote brand awareness and increase sales with a focus on quality and service excellence.
Build, develop, and manage a high performing culinary team including recruitment, ensuring alignment of practices to Al Khoory Hotels strategy and providing appropriate priorities, goals, processes, and resources.
Coach, train and conduct on the job training for kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level.
Build harmonious team through communication and identification and resolution of potential conflict.
Support staff needs in other division based on the hotel priorities.
Responsible for inventory of the kitchen stocks and wares.
Carry out any other reasonable duties and responsibilities as assigned.
III. JOB ACCOUNTABILITIES
Supervise the employees within the hotels, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
Ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
Ensure that all employees have a complete understanding of Rules and Regulations and adhere to the Hotel Employee Rules and Regulations.
Responsible for new project development and on time completion.
IV. KEY PERFORMANCE INDICATORS (KPIs)
Food Cost should be not more than 25-28%
Customer satisfaction level to be 100%
Annual budget should be adhered to as per the standard
Lowering down food wastage up to 0%
V. COMMUNICATION & WORKING RELATIONSHIPS
External:
VIP Guests
Guests
Suppliers & Vendors
Internal :
Corporate office
General Manager - Hospitality
General Manager- Operations
Hotel General Manager/Hotel Manager
All F & B and Kitchen Staff
Purchase & Stores
Sales & Marketing
Other Department Heads
APPLY FROM LINK BELOW
https://ae.linkedin.com/jobs/view/corporate-executive-chef-at-al-khoory-hotels-3310983930?
