Speciality Chef (Sushi Chef)

Specialty Chef (Sushi Chef)
An exciting opportunity has arisen for a Speciality Chef to join our Rixos The Palm team. To provide exceptional service to the guests & maintains the overall efficiency of standards set. 

What’s in it for you:

• Respond to any questions, needs and desires of guests, and follow up with guests to ensure their requests have been met to their satisfaction
• Respond to guests needs and anticipate their unstated ones
• Expect and react promptly to guests’ requirements and inquires
• Actively listen and resolve guests’ complaints
• Oversee and coordinate all arrivals and departures of special guests (VIPs)
• Coordinate and manage communication between guests and staff 
• Promote all amenities, conveniences and programs offered

Your experience and skills include:

• Relevant experience as Specilaity chef or Sushi chef in senior role
• Diploma/ BS degree in hospitality management, business administration or related field will be advantage
• Excellent problem resolution skills along with outstanding communication and active listening skills
• Ability to work flexible hours
• Highly responsible and reliable with a professional presentation

Why work for Accor?
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

Job Description:

• Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.
• Assists the Executive Chef  and the management in controlling and analyzing, on an on-going basis.
• Quality levels of production and presentation including employee meals                                                                 
• Guest satisfaction
• Merchandising and marketing
• Operating/payroll/food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance in all of the above areas as assigned.
• Assist the Executive Chef and the Management in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.
• Assist the Executive Chef and the management in the preparation of menus and participates in pricing policy by taking into the consideration the following:
• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotion.
• Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information which does not require the Executive Chef action.
• Supervise the service of all food items in the Rixos The Palm Outlets.
• Supervise the level of staffing and rosters so that overtime is kept to a minimum.
• Ensure that correct workplace health and safety regulations are maintained.
• Ensure that correct ordering and receiving procedures are followed.
• Keep Executive Chef informed of all incidents that may occur.
• Check all food preparation to determine the type and quality of items to be prepared.
• Ensures that all staff handles and uses kitchen utensils and equipment properly.
• To assist the Executive Chef in composing new recipes and menu ideas.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Is involved on other tasks and cooperates in special projects when required.