Alba Hospitality and Lifestyle hiring Chef at Dubai, United Arab Emirates

CHEF DE CUISINE 

Job Title                                    Chef de Cuisine  

Reports to                                 Director Of Operations 

Responsible for                         All Team Members under the Culinary Division 

Overview

In line with the mission that DOTS has and how we envision it within this and future markets, you are here to make a difference. As Chef de Cuisine you are not only responsible for planning and managing the culinary aspects, but you are also here to create an experience where our guests can indulge and enjoy the variety of services that we have to offer. 

Main Responsibilities 

•      Direct and coordinate all food preparation functions carried out in the kitchen.  

•      Conduct regular inspections and keep a record of the same throughout the different sections in the kitchen to observe conditions, methods, and progress of preparation/production in line with the venue standards, local laws and hygiene rules and regulations. 

•      Supervise, guide, train, mentor, and motivate all department assistant chefs, cooks, stewards, and others. 

•      Join operational and department head meetings to ensure constant updates on all activities in the venue. 

•      Create seasonal menus when required. Create set menus, tasting menus and group menus when needed. 

•      Conduct regular department meetings for training and involve the service associates to ensure the best sales and recommendations for guests.  

•      Manage all food orders and supplies. This includes negotiating terms and seeking the best quality of products, along with the venue’s purchasing officer.

•      Prepare special dishes for demonstration for publicity purposes as well as entertain media and guests whenever required. 

•      Schedule the team to meet business fluctuations and ensure manning cost targets are met at all times. 

•      Responsible for the food cost and associated production in the kitchen.  

•      Ensure that each dish's quality is always at the highest possible standards and presentation. 

•      Monitor guest comments and trends closely to react within a reasonable time if necessary and make adjustments to the food offers, when necessary. 

•      Overall food quality, presentation and offers need to be highlighted and renowned at DOTS. Value for money, consistent quality and creativity are therefore of utmost importance. 

Key Skills 

•        Leadership: Providing clear direction and fostering a positive work environment. 

•        Creativity: To be successful and competitive, your service must be creative and innovative. 

•        Motivation: Always keep your team motivated and passionate to ensure a satisfactory experience for all guests. 

•        Product Knowledge: Exceptional product knowledge and service techniques in a fast-paced environment are essential. 

Guest Experience 

•        Welcome, respect and interact. A warm and welcoming attitude helps guests feel comfortable and valued as soon as they enter the venue. 

•        Delight, satisfy and engage! DOTS’s guest journey should emphasise the venue’s exclusivity, while ensuring a high level of privacy and discretion, making guests feel important, secure, and comfortable. 

•        Test, experiment, and improve! DOTS is not a once-off stunt. We must continue to level up our offerings. Keep efficient and close communication with the other heads of departments to ensure that they receive guest feedback and share their recommendations with you.  

•        Observe! Keep a close eye on what the competition is doing to stay inspired.