We are looking for Chef De Cuisine – Steak House & Grill for our client, a top 5 star international hotel in Dubai.
To move into this position you should have
• Culinary graduate or equivalent qualification.
• Minimum 8 years experience within signature award winning restaurants and 2 years as Chef De Cuisine – Steak House Classic and Modern, in a five star hotel.
• If restaurants experience, must be international recognised through Gault Millau, Michelin, Hats or recognised rating entities
• You should be Skilled and trained to present epicurean presentation and flavours
• Highly skilled in a la carte and presentation
• Able to introduce a new concept fine dining.
• Multi-skilled and have the creativity to introduce appropriate menus and dishes.
• Solid quality background,
• Enjoy the PR ~ Front of House side of the operation,
• Fluency in English is needed
• Qualification in Kitchen Production or Management will be an advantage.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferrd.
• Ability to manage and train
• Demonstrated management skills
• Highly developed technical skills
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Preference for candidates who have HACCP certified.
• previous experience in Asia or currently be residing there is an advantage
Your responsibilities will include but not be limited to the following:
• Assigns schedules and supervises all production in all kitchen areas.
• Assigns; co-ordinates and supervises the duties and performances of all the associates
• Runs check on all food products in the kitchen to assure standards are being met.
• Maintains good housekeeping procedures in preparation areas and stores.
• Maintains paper work relative to production chart, high cost control, BEO's and special orders.
• Give daily fifteen minute training for all the kitchen associates.
• Conducts taste panel daily before each meal period in the outlet to ensure high quality of product, results of which copies must go to Chef Office.
• Attends or holds daily briefing for upcoming functions.
• Control of overtime and productivity.
• Daily check of store room on proper procedures.
• Checks employee's work areas, clothing and appearance, and safe working practice
• Helps in planning of any action concerning kitchen, comes up with ideas for new menus, food festivals, special theme nights.
• Attends kitchen meetings; encourages cooks and store room staff to come up with new ideas and suggestions to consistently improve our products and services
• Covers administrative work, ensures accuracy of temp logs, Steak & Fish chart
• Trains all of his staff according to the four-step method.
• Follows (FIFO)First in First Out procedures
• Directs and supervises whole team in their work.
• Promotes and maintains effective communication between supervisor and each other.
• Checks on food presentation, standards and adequate set-up for each meal period.
• Ensure implementation of safety standards and procedures with the use of cleaning supplies
