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  1. Full-Time
  2. Permanent
  3. SOFITEL
  4. Culinary

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Sofitel Dubai The Obelisk, Dubai, United Arab Emirates

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REF5594L

Chef de Cuisine - Asian Restaurant

Region

Luxury & Lifestyle



Company Description

COMPANY DESCRIPTION

We are far more than a worldwide leader. We are more than 240000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences
Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion
 

SOFITEL DUBAI the obelisk

Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.

Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!


Job Description

The Position

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

KEY ROLES & RESPONSIBILITIES

Quality Standards

  • Ensure consistency and highest quality in food taste, temperature and presentation
  • Ensure the quality and cleanliness of all food displays with maximum creativity

Operations

  • Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
  • Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
  • Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
  • Check stores and refrigerators and oversee proper storage and recycling of leftovers
  • Ensure effective communication among the kitchens and with other department
  • Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
  • Supervise food tasting sessions and guide chefs for new menu implementation
  • Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
  • Update menu recipe cards and menu planning for promotions

Training/ Development

  • Conduct staff training and on-the-job training on kitchen skills and new menu items
  • Guide employee orientation for new hires
  • Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

Cost Control

  • Maintain proper controls over purchase orders and requisitions
  • Monitor monthly food inventory turnover and slow moving items
  • Ensure purchasing, receiving and all storage are efficiently handled
  • Review food cost analysis on a daily basis to in line with budget and forecast

Hygiene and Sanitation

  • Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
  • Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Staffing / Human Relations

  • Recommend promotions, transfers of staff to various outlets for Executive Chef approval
  • Monitor staff schedules for the assigned outlets
  • Conduct section / departmental meetings and staff daily briefings
  • Manage staff appraisal process
  • Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

Others

  • Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
  • Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
  • Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
  • Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
  • Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
  • Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
  • Build guest loyalty and develop professional relationships with regular guests
  • Continually improve product and obtain feedback from guest and patrons

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

QUALIFICATIONS

  • In-depth culinary knowledge
  • Completed an internationally recognized apprenticeship, culinary school or certified training program
  • Apprenticeship or any other culinary certificate/diploma an advantage
  • Strong background in Japanese cuisine

EXPERIENCE

Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

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