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Sofitel Al Hamra Beach Resort, Ras Al-Khaimah, United Arab Emirates

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REF37932E

Chef De Cuisine

Region

Luxury & Lifestyle


Company Description

Sofitel Al Hamra Beach Resort


Job Description

  • To ensure that the kitchen runs at an acceptable food cost.
  • To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
  • To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
  • To prepare and update the relevant section of the Departmental Operations Manuals.
  • To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet. 
  • To work with Chef de Partie to take corrective action where appropriate.
  • To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
  • Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
  • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
  • Must apply the Sofitel Food & Beverage rituals.
  • To keep the Chef de Partie up to date with seasonally available meats, fish and produce on the local market.
  • To assist in the development of product specifications for all menus.
  • To encourage Chef de Partie to be innovative and creative.
  • To ensure that product consistency in quality, appearance and taste.
  • To assist Outlet Managers in maintaining a high-quality operation in service and cleanliness.
  • To assist the Purchasing Manager in the cost-effective selection of raw products.
  • To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
  • To continuously test, along with the Chef de partie, new products on the market.
  • To conduct regular meetings with the Executive Chef and Executive Sous Chef.
  • To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
  • To ensure the accurate maintenance of food recipe data.
  • To identify market‑needs and trends in terms of food for both hotel guests and the local market.
  • To monitor and analyze the menus and product of competitors.
  • To ensure that Chef de Partie are fully aware of market trends and that product meet their requirements.
  • To plan and implement in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B, Food promotion.
  • To assist in performance appraisals when necessary.
  • To identify training needs and plan training programs for the team.
  • To train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers.
  • To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
  • Comply with the hotel policies and procedures as well as federal legislation.
  • To establish a rapport with guests maintaining good customer relationship.
  • To co-ordinate constantly with the purchasing department.
  • To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
  • To conduct monthly ambassador meetings and provide summary to Executive Chef and Executive Sous Chef.
  • To attend all meetings and trainings as required by the Management.
  • To prepare and participate in the Monthly Objective Review.
  • To respond to the changes in the restaurant function as dictated by the hotel.
  • To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
  • To work closely with the Hygiene Manager in implementing all hygiene and safety procedures.
  • To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
  • To carry out any other reasonable duties as assigned by the Executive Chef and the Executive Sous Chef.

Diversidade & Inclusão para a Accor significa acolher cada um e respeitar suas diferenças, priorizando apenas qualidades e habilidades na ampliação de oportunidades de emprego e desenvolvimento. Nossa ambição é proporcionar emprego com propósito, e uma cultura acolhedora, excelentes condições de trabalho e promover o desenvolvimento de todas as pessoas, incluindo as pessoas com deficiência. Não hesite em nos informar de quaisquer necessidades específicas que possa ter para que possamos levá-las em consideração.

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