- Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
- Assist in managing all aspects of kitchen operations and ensuring a smooth and efficient service.
- Coordinate with the hotel management team to align menu offerings with the hotel's branding and target market.
- Stay updated on food trends, seasonal ingredients, and dietary preferences to enhance menu offerings.
- Supervise and participate in food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
- Monitor portion sizes, food temperature, and cooking techniques to maintain consistency and quality across all dishes.
- Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
- Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks, to ensure efficient operations and high productivity.
- Delegate tasks, schedule shifts, and provide ongoing training and feedback to develop culinary skills and promote teamwork.
- Foster a positive work environment by promoting open communication, cooperation, and professionalism among kitchen staff.
- Monitor food inventory levels, order supplies, and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
- Develop and implement cost-effective recipes, portion control measures, and menu pricing strategies to maximize profitability.
- Conduct regular inventory audits, analyze food usage reports, and adjust ordering practices based on demand and seasonal fluctuations.
- Collaborate with hotel management, event planners, and other departments to coordinate special events, banquets, and catering services.
- Contribute to menu development, food costing, and seasonal specials aligned with the restaurant’s concept.
- Ensure compliance with HACCP and food safety standards at all times.
- Control kitchen stock, minimize waste, and ensure proper storage of all food items.
- Train and mentor junior team members, fostering a positive and engaged kitchen culture.
- Collaborate with the Cluster Sous Chef on ordering, inventory, and supplier quality.
- Ensure mise en place is prepared timely and accurately for each service.
- Conduct regular taste checks and quality control to maintain signature flavours and standards.
- Assist in creating and testing new grilled dishes or seasonal items in line with market trends.
- Ensure kitchen equipment is maintained in good working condition and report any maintenance needs.
- Support the implementation of sustainability practices by reducing food waste and optimizing resource usage.
- Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
- Step in to lead kitchen operations during the absence of the Cluster Sous Chef.
- Monitor team attendance, grooming, and discipline in coordination with Talent and Culture and the culinary leadership.
- Participate in departmental meetings and contribute ideas to enhance culinary performance and guest experience.
- Assist in coordinating with suppliers to ensure availability of premium-quality ingredients, especially meats and grilling essentials.
- Ensure allergen and dietary requests are strictly followed and documented.
- Support sustainable practices, waste reduction efforts, and eco-friendly initiatives to minimize the hotel's environmental impact and promote a greener kitchen operation.
- Identify areas for improvement in F&B quality by reviewing quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
- Participate in hotel events, themed nights, and promotional culinary activities as required
- Fully understand and comply with all ‘statutory’ trainings, protocols and operational procedures mandated by UAE Government
- Proven experience in a hotel or fine dining establishment.
- Culinary degree or certification from an accredited institution.
- Strong culinary skills, creativity, and passion for food preparation and presentation.
- Excellent leadership, organizational, and communication skills.
- Knowledge of food safety regulations, sanitation practices, and kitchen management.
- Ability to handle high-pressure situations, multitask, and adapt to changing priorities.
- Proficiency in menu planning, cost analysis, and inventory management software.
- Certification in food safety and/or culinary arts may be required depending on local regulations.
Your team and working environment:
Diverse, young and vibrant team
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
