- 全职
- 正式
- IBIS
- 厨房
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ibis World Trade Centre Dubai, Dubai, United Arab Emirates
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REF82863E
Speciality Head Chef (Mediterranean Restaurant)
Region
MEA SPAC
TWINE, Dubai World Trade Centre is looking for an experienced Speciality Head Chef who will be responsible for all strategic, operational and administrative aspects of the culinary reporting to Cluster Director of Culinary & F&B. Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing and people management. Lead by example to provide direction and support in each section area ensuring the flair, creativity and quality standards are achieved
We are far more than a worldwide leader. We welcome you as you are, and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
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
- Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
- 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.
- Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
- Participate in staff meetings, training sessions, and culinary competitions to stay informed about industry trends, best practices, and emerging technologies.
- Ensure that guest feedback and complaints are addressed promptly and efficiently to ensure a positive dining experience.
- Interact with guests in the dining room, kitchen tours, and special events to build relationships and receive direct feedback on the food and service.
- Establish strong relationships with local suppliers, farmers, and vendors to source high-quality ingredients, support sustainability initiatives, and promote local food culture.
- Negotiate pricing, terms, and delivery schedules with suppliers to ensure timely and cost-effective procurement of fresh produce, meats, seafood, and specialty items.
- Stay informed about industry trends, new products, and seasonal availability to enhance menu offerings and showcase unique ingredients.
- Stay abreast of culinary trends, techniques, and innovations by attending industry conferences, workshops, and seminars.
- Mentor and coach junior chefs, interns, and apprentices to pass on knowledge, skills, and best practices for the next generation of culinary professionals.
- Develop contingency plans, emergency procedures, and crisis management protocols to address unforeseen events, such as equipment breakdowns, power outages, or food recalls.
- Engage in community outreach initiatives, charity events, and culinary programs to give back to the local community and promote social responsibility.
- Participate in culinary competitions, cooking demonstrations, and industry events to showcase culinary talents, promote the hotel brand, and network with peers in the industry.
- 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.
- Fully understand and comply with all ‘statutory’ trainings, protocols and operational procedures mandated by UAE Government
- Proven experience as a Head Chef or Sous Chef 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.
Rencontrez Yasmine, Chef Pâtissière à Dubai
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。
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