Chef De Cuisine

"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"

We are Heartists®

“Heartist®” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

 We believe that the world is more welcoming when we’re connected. So that we see what we have in common, instead of what sets us apart.

Life in Movenpick

The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.

We enable our guests to Savour the flavor of life, balancing small indulgence with what’s good for them- and good for the world.

Hotel:

Movenpick Hotel & Apartments BUR DUBAI 

Movenpick Hotel Apartments AL MAMZAR DUBAI 

The Role

• To assist the Executive Chef in overseeing the kitchen and stewarding operations of the Hotel
• To interact with Food & Beverage, Sales & Marketing to ensure guests receive high levels of service
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere, warm and enthusiastic, ensuring guests’ satisfaction
• To take the time to get to know the guest, and to be committed to service excellence

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. 
2. The ability to make requisitions of all items needed for the next day.
3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
4. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
5. Conduct interviews for candidates in the department in conjunction with T&C and prepare job descriptions.
6. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
7. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
8. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
9. Assist the Executive Chef with the preparation and conversion on departmental promotions calendar.
10. Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.
11. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.
12. Ensure all menus are accurately costed, have standard recipes and presentation photos
13. All new menu items to include service staff education and tasting.
14. Full compliance with local municipality HACCAP standards and certification.
15. In conjunction with the Executive Chef look at new potential revenue streams including outside catering opportunities.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards.
2. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
3. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
4. To lead and support Heartists in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate Heartists training activities.
5. Foster a winning, solution-oriented work environment, motivating and engaging Heartists to continuously deliver the best possible service and to provide feedback and suggestions.
6. To lead daily departmental briefings and monthly Heartists meetings.
7. To have a complete understanding of and to adhere to Accor policy relating to Fire, Hygiene, Health and Safety.
8. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.
9. Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.
10. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
11. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.
12. To ensure a consistently high standard of grooming is followed and by self and team.
13. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
14. Have full knowledge of all products and services provided by the property and in the local area.
15. Actively participate in guest events when requested.
16. Ensure daily shift handovers are conducted in a professional and constructive manner.
17. Regularly spot check duty shift checklists to ensure tasks are completed.
18. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.
19. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.
20. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.
21. The ability to maintain a cooperative working relationship with fellow Heartists.
22. The ability to perform other tasks or projects as assigned by hotel management and staff.
23. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.
24. The ability to handle and rotate food according to established procedures.
25. The ability to maintain the work area and equipment in a safe and sanitary manner.
26. The ability to maintain a positive attitude and a professional disposition.
27. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
28. The ability to be able to be flexible to the business demands and working hours.
29. The ability to turn off all equipment ensuring no safety hazard has been left behind.
30. The ability to be able to work in another area when needed and take part in cross training when directed.
31. The ability to proactively manage complaints and notify the Executive Chef of any problems or complaints as when they arise.

Administration:

1. To review the Heartists schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as Heartists productivity and satisfaction.
2. To plan the weekly rota in accordance with the business demands.
3. To ensure kitchen productivity and proactively manage the kitchens working hours.
4. To assist the Executive Chef in overseeing the implementation of training plan for the department.
5. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
6. Keep up to date and accurate HACCAP records and documentation ensuring all chefs are adequately trained and practising best HACCP procedures.
7. Implement checks and controls for each and every food delivery for quality and proper storage.
8. Ensure all purchases are in line with the Hotels purchasing policy.
9. To plan, cost and create standardised recipes taking into account seasonal produce and innovative menu engineering.
10. The ability to verify that all scheduled staff are present and signed-in.
11. The ability to perform administrative duties (paper work) i.e. food transfers, T&C forms, scheduling and recipes.
12. The ability to communicate with the Executive Chef on the performance of all Heartists and of the work performed.
13. To be able to adequately manage the entire kitchen department operation in the absence of the Executive Chef.
14. Be aware of accident prevention and help enforce safe work habits – Zero accident is our goal.
15. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
16. To be able to correctly investigate and follow the correct procedure when dealing with food poisoning allegations.
17. Any violation of the above mentioned rules will be subject to disciplinary action

Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:

• Ensure proper care of all equipment and furniture entrusted for Heartists use.
• Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.
• Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" of sustainability program (saving energy, recycling, sorting waste etc).
• Understands and strictly adhere to the Rules & Regulations established in the Heartists Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
• Does not disclose any financial information or any other information of the Accor Hotels.

Our Values

Our values are our common language, they drive us every day. Embodied in and flowing through our Heartist program, a symbol of our identity and culture, these values are the bedrock that binds us to the Group. They perpetuate and spread -beyond professions, persons, countries and cultures- the sense of hospitality and service, our strength and nourishment of the Group’s success worldwide.

Guest Passion

We obsess over our customers. Our guests are the driver of our decisions and our actions. We put them first, we care for them. We go the extra mile for them. We enjoy doing it.

Sustainable Performance

We believe that hospitality has the power to unlock a better tomorrow. We act for good to support & empower the communities in which we live and protect the planet that you visit.

Respect

We are connected with the world, and to others. We enjoy the mix of cultures. We are proud of our differences. We put you first and we value you, whoever you are. We care for the planet.

Spirit of Conquest

Our guests are globetrotters, and so are we. We want to be where they want to be. We explore, we initiate, and we develop. We are ambitious for our guests. We make the impossible possible, we have fun doing it.

Trust

Hospitality is a team sport, and we’re stronger when we trust and support each other. We believe in natural kindness, respect our differences and value all voices. We work as one team, to say what we do, and do what we say.

Innovation

We dare to challenge the status quo. We embrace innovation and challenge ourselves to do things better and faster. We take risks, dream the impossible and make it possible.

Diploma or Degree in Culinary Arts

Strong interpersonal and problem solving abilities

Managed an international kitchen.