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Chef De Cuisine

  • , United Arab Emirates
  • Unspecified

JOB ROLE

To assist in leading & managing all culinary activities and ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction.

Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation.

JOB RESPONSIBILITIES

  • Assist the Executive Sous Chef to manage productivity to meet growth in line with budget KPI targets
  • Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback
  • Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle
  • Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production.
  • Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & guest requirements
  • Ensure that the resources are utilized in a way that supports the development of the F&B Kitchen to achieve any additional revenue streams
  • Together with the Sous Chef promote on the job training & coaching of all subordinates with focus on improvement of relevant culinary skills to enhance guest satisfaction levels
  • Assist Sous Chef to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout all kitchens
  • Coordinate with relevant departments to ensure effective communication & support of logistical structure in delivery of end product.

REQUIREMENTS

  • Minimum 4 years’ international experience in big catering companies or 5 star establishments 
  • Detailed orientated with good English and Able to coach & training staff in culinary arts
  • Consistently aware of latest trends in culinary world & new kitchen technologies.

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