Chef De Cuisine

Hotels Clubs and Spas
Food Production/ Kitchen
Middle Management
United Arab Emirates (UAE)
Salary Description:
Raffles Hotels and Resorts
Job Ref:

About Raffles Dubai: Not only close to Dubai's best-loved landmarks, Raffles Dubai is one of them! This stunning landmark hotel in a distinctive pyramid shape, merges Asian style with an Egyptian aesthetic. Brilliant contemporary interiors, with 252 rooms and suits, faultless service and 7 superb restaurants and bars. At Raffles Dubai we provide our all colleagues with opportunities for continuous learning and development throughout their career. We are looking for talented, passionate and dedicated people who will continue the story and become part of our journey.

Raffles Dubai promises exceptional standards of service inherent of the Raffles brand and complemented by Arabian hospitality values. Our core values of Excellence, Respect, Integrity and Caring serve as the guiding principles in everything that we do

About Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.

If you are looking for a dynamic environment for growth, please join us as:

Chef de Cuisine

Summary of Responsibilities:
Responsibilities and essential job functions include but are not limited to the following:

Quality Standards

• Ensure consistency and highest quality in food taste, temperature and presentation

• Ensure the quality and cleanliness of all food displays with maximum creativity

• C o ordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision

• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards

• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage

• Check stores and refrigerators and oversee proper storage and recycling of leftovers

• Ensure effective communication among the kitchens and with other departments

• Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications

• Supervise food tasting sessions and guide chefs for new menu implementation

• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required

• Update menu recipe cards and menu planning for promotions
Training/ Development

• C onduct staff training and on-the-job training on kitchen skills and new menu items

• Guide employee orientation for new hires

• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
Cost Control

• Maintain proper controls over purchase orders and requisitions

• Monitor monthly food inventory turnover and slow moving items

• Ensure purchasing, receiving and all storage are efficiently handled

• Review food cost analysis on a daily basis to in line with budget and forecast
Hygiene and Sanitation

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines

• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
Staffing / Human Relations

• Recommend promotions, transfers of staff to various outlets for Executive Chef approval

• Monitor staff schedules for the assigned outlets

• Conduct section / departmental meetings and staff daily briefings

• Manage staff appraisal process

• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets


• Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management

• Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment

• Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance

• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade

• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids

• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food

• Build guest loyalty and develop professional relationships with regular guests

• Continually improve product and obtain feedback from guest and patrons
Personal Attributes

• Physically fit

• Oral and written fluency in English

• Knowledge of other languages and basic understanding of local language preferred

• Must have strong culinary experience (international preferred)

• Excellent leadership & supervisory skills with a "hands-on" approach

• Positive attitude and high energy level

• Motivator & self starter; displays initiative & creativity

• Team player and team builder

• Flexible & adaptable to different working locations

• Finance knowledge

• In-depth culinary knowledge

• Completed an internationally recognized apprenticeship, culinary school or certified training program

• Apprenticeship or any other culinary certificate/diploma an advantage


• Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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