Chef Full-time Job6 days ago Tourism & Hospitaltity Dubai 36 views Reference: 14305
Meticulously prepare and cook dishes in accordance with the designated menu and recipes, assuring adherence to the highest quality and presentation standards.
Supervise and administer a specified kitchen division, such as sauces, grill, or pastry, ensuring meticulous execution and presentation of dishes per established standards.
Collaborate with the Sous Chefs and Chef De Cuisine to strategize and craft menus, taking into account seasonal accessibility and trends.
Train and guide junior kitchen staff, imparting knowledge in accurate cooking techniques, safety protocols, and hygiene regulations.
Ensure methodical organisation and preparedness of your section to facilitate smooth and effective service periods.
Monitor food stock levels and place ingredient orders as necessary, maintaining adequate supplies and minimising wastage.
Assist in crafting novel dishes, menu components, and culinary displays, contributing to the enhancement and advancement of culinary offerings.
Adhere strictly to food safety and hygiene protocols, upholding a spotless, secure, and sanitary kitchen environment.
Foster cooperation with other departments, such as service and management, to ensure seamless correspondence and coordination during service and special occasions.
Engage in menu tasting sessions, assessments, and staff training exercises as deemed necessary.
What We’re Looking For
Established culinary experience as a Chef De Partie or equivalent role, ideally within a luxury hotel or pool operation establishment.
Experience in pre-opening scenarios within luxury hotels or resorts is an asset, demonstrating an aptitude for thriving in a spirited and fast-paced environment.
Accredited culinary education from a recognised culinary institute is preferred.
Adept comprehension of diverse culinary techniques, kitchen machinery, and food display methods.
Competence in managing and guiding a team, offering instruction and mentorship to subordinate kitchen staff.
Meticulous attention to detail and a fervent dedication to crafting extraordinary culinary experiences.
Thorough knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices to ensure food safety and hygiene.
Innovative mindset with the ability to contribute to menu progression and pioneering culinary concepts.
Flexibility to work varying shifts, including evenings, weekends, and holidays, in line with business requisites.
‘FIVE-Styled’ Visionary thinking by finding creative solutions, while taking Ownership for all duties and tasks assigned.
Impeccable communication skills, both verbal and written, with fluency in English
A hands-on attitude, fuelled by a ‘Can-Do!’ Spirit.