Chief Tastemaker (Chef de Cuisine)

Dubai (City) (AE)
06 Jan 2017
03 Feb 2017
Job Type
Chefs, Head Chef
Job Level


Serves as a member of the Management. Ensures the delivery of high Culinary Standards. Exercises strong leadership and demonstrates a visible management in the front of house areas during main service periods.  Accounts for overall smooth and economical running of the entire kitchens and is directly responsible for food cost and quality. Ensures the implementation of Operational Standards and Hotel internal rules and regulations.


  • Controls all sections of the mis-en-place for quality and quantity
  • Co-ordinates together with F&B - Food promotions and programmes according to seasonality (inclusive of recipes, costing’s, test cooking)
  • Checks and tastes the food quality of food produced on a daily basis
  • Handles complaints directly and ensures smooth flow between service and kitchen
  • Ensures all preparation of food is according to hotel recipes and presentation standards
  • Fully conversant with local food hygiene and HACCP standards as per Dubai Municipality
  • Ensures all working stations are well organized, equipped and properly maintained
  • Ensures cleanliness is maintained at all times
  • Is vigilant with checks on cleanliness and hygiene, at all times is ready at any time for Health Inspector visit
  • Is responsible for ensuring that all food orders reach purchasing according to the hotel standard and with all necessary information
  • Ensures orders are according to the established guidelines by completing necessary forms
  • Signs for all purchase orders in respect to quantities ordered
  • Checks and controls food deliveries for quality and correct storing
  • Checks and keeps records of all fridges and stores regarding temperature, condition equipment, expiry dates
  • Co-ordinates monthly inventory taking for kitchens and stores together with Cost Controller
  • Provides cost controller with the necessary information for recipe calculations
  • Advises purchasing in respect of quality and quantity (together with F&B)
  • Has the right to refuse delivery if commodities do not match with hotel specifications and quality standards
  • Ensures all relevant credits from accounting are recorded and that no merchandise is served from the kitchen without proper voucher


  • Industry Degree or Diploma from University, Hotel School, Hospitality Training Providers/Culinary School
  • Trade Certificates from Hotel Schools, Hospitality Training Providers/Culinary Schools
  • HACCP Certification
  • Additional Industry Accreditation from Professional Training Courses attended/participated

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