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Executive Sous Chef (Arabic)

Dubai (Emirate) (AE)
Competitive Salary and Benefits

Full job details

Recruiter
SOMEWHERE Hospitality Group
Posted
12/02/2017
Ref
Location
Dubai (Emirate) (AE)
Job Type
Chefs
Sector
Hotel
Job Level
Management
 
  1. Prepares the operating budget for the department, recommends items to be included in the hotel’s capital budget, and ensures adherence with approved budged guidelines.
  2. Together with the Food & Beverage Multi Venue Manager, develop, implement and monitor the annual Food & Beverage Plan to ensure optimum guest satisfaction, sales maximization and profitability including:
  • Pricing (in conjunction with the Food & Beverage Multi Venue Manager)
  • Promotions (in conjunction with the Food & Beverage Multi Venue Manager and Director of Sales & Marketing)
  • Staff Training
  1. Assures proper staffing and adequate supplies to support all food outlets.
  2. Ensure necessary paperwork, administration, controls and records are undertaken and maintained as directed by the Executive Chef to include Health & Safety, Food Safety and any other as requested.
  3. Manages all activities in the kitchen, including production, stewarding and management of food production employees.
  4. Controls and orders all fresh products and dry storage items required by the kitchen and related departments to ensure correct quality and par stock.
  5. Oversees inventory disbursement of all food supplies.
  6. Select and develop recipes.
  7. Establish and control food cost and minimize wastage through proper preparation and portion control.
  8. Coordinates with the kitchen team on a daily basis; occupancy, guest arrivals/departures, conference requirements and VIP status to ensure full awareness and organization.
  9. Assures proper safety, hygiene, and sanitation practices are followed and training provided in accordance with Somewhere Hotels standards and local authority guidelines.
  10. Assures adherence to Somewhere Hotels’s guidelines for food quality, preparation, recipes and presentation, scheduling training as required to achieve the desired standards.
  11. Conducts food sampling to monitor quality standards.
  12. Supervises during meal periods that buffets and a la carte mis en place is kept replenished and attractive for the duration of service.
  13. Assist staff with their job functions to ensure optimum service to guests.
  14. Monitors and facilitates communication between kitchen production and service staff.
  15. Actively responds to guest issues in a timely and efficient manner, taking corrective action when required to prevent similar occurrences.
  16. Liaise with the Engineering Department on preventive maintenance and routine requirements to ensure an effective and quality operation.
  17. Plan and coordinate in-house activities and package plans with the relevant department heads when required.
  18. Review departmental costs on an on-going basis, developing and implementing strategies to improve results where applicable.
  19. Monitors Food & Beverage competitors, market trends, practices and systems, to ensure the hotel’s Food & Beverage operation remains at the forefront.
  20. Together with the Food & Beverage Multi Venue Manager and Director of Sales & Marketing, make suggestions for sales promotions to meet budget forecasts and increase food and beverage profits.
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