__vacancyopjusttionswidget.opt-Job Schedule__ 全职

__vacancyopjusttionswidget.opt-Job type__ 正式

__vacancyopjusttionswidget.opt-Brands__ RAFFLES

__vacancyopjusttionswidget.opt-Job Category__ 厨房

Company Description

Why work for Accor?
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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world’s largest manmade island and archipelago. This luxurious five-star hotel with 381 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.

When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests. 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.

Job Description

To report for duty punctually wearing the correct uniform and name badges at all times
To assist the Executive Chef in the supervision of all employees
To attend daily meetings with the Executive Chef regarding daily operation.
To hold a daily and monthly meeting with the kitchen staff and report to the Executive Chef.
To establish culinary standards specific to the hotel which meet the needs of the target market.
To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef.
To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
To use, wherever possible, locally and seasonally available products in menus and "specials".
To inspect daily, all fresh food received to ensure the quality is maintained.
To inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
To check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
In conjunction with the Executive Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
During service periods, to personally run the hot pass and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
To liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department.
To plan rosters on a weekly basis and to review on a daily basis with the Executive Chef, overtime, rosters and holiday requirements and absenteeism.
To report accidents and sickness in the log Book and to report any such incidents to the Executive Chef on a daily basis.
To report any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out.
To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
To ensure that the standards set by the Company’s Policy and Procedures regarding personal hygiene are maintained by all Kitchen staff.
To ensure that the daily logbook is utilized, and complaints are immediately reported to the Executive Chef.
To maintain a material checklist e.g. mise-en-place within own department for all sections.
To check daily each section in own department to ensure work has been carried out in the proper manner.
To check daily function sheets within Main Board.
To pass all information to late shift
To maintain all hotel records and forms as prescribed by local hotel management and policies.
To follow operating standards on the use of the computer.
To develop standard recipes which allow the kitchen department to operate at an acceptable food cost.
To maximize employee productivity in order to minimize payroll costs.
To monitor operating costs and take corrective action when necessary to reduce expenses.
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 competitive banqueting operations.
To develop menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
To assist the Executive Chef in interviewing and recruiting staff for the kitchen.
To plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
To hold a regular training session and keep records about it.
To instruct on the correct usage of Kitchen equipment and machinery and to check that is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

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

Qualifications

Reading, writing and oral proficiency in the English language
Second language preferred.
High school graduate.
Good leadership, training, motivation and communication skills.

EXPERIENCE

8 – 10 years experience in cooking and supervision.

对于雅高集团来说，多元与包容意味着欢迎每一个人，并尊重他们的差异，我们仅根据素质和技能来优先提供就业和发展机会。我们的目标是提供有意义的就业机会，一个温暖和包容的文化，优秀的工作条件，并促进所有人的发展，包括残疾人士。

在申请时，请不要犹豫告诉我们您可能需要的任何特殊需求，以便我们考虑这些需求。

List #1

Sous Chef - Cold Kitchen