عربي

الصفحة الرئيسية وظائف في الامارات وظائف في دبي وظائف شيف دي المطبخ في دبي رئيس الطهاة

رئيس الطهاة

Mandarin Oriental Hotel Group Limited

Posted on July 29, 2020

5 - 6 سنوات Dubai - United Arab Emirates

المدرسة الثانوية. أي جنسية

عدد الشواغر 01

الوصف الوظيفي

ايميل الوظيفة
تم إرسال البريد الإلكتروني بنجاح.


Responsibilities:
• Oversee all operational and administrative culinary aspects of hotel restaurants as appropriate and be able to prioritise the required level of engagement in multiple areas depending on business volumes and other related parameters.
• Work closely with the respective Restaurant Manager and Executive Sous Chef to plan menus, prices and promotional events for the Restaurants in order to maximize revenue generating opportunities in line with market demands.
• Regularly review menus in regard to popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in class room training, role plays and on the job trainings.
• Oversee preparation of weekly roster.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Chief Steward in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe & Sound and through the local UAE Municipality rules and regulation.
• Supervise the maintenance and cleanliness of the Kitchens and Stewarding area at all times and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.
• Ensure that Mandarin Oriental Jumeira s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
Skills & Qualifications
• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary arts.
• European Nationality is preferred.
• Experienced Chef de Cuisine in a high volume restaurant is preferred.
• A minimum of 5 years of experience working in a 5-star hotel or free-standing restaurant environment.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Hotel pre-opening or renovation experience is preferred.
• Creative, innovative and thinks outside the box.
• Thorough knowledge of gastronomy; preparing, cooking and presenting dishes.
• Excellent knowledge of using various cooking methods, ingredients, equipment and processes.
• Working knowledge of mathematics for recipes, ordering and financial research purposes.
• Solid knowledge of various types of cuisine, specialty and restrictive diets, be allergy sensitive and willing to go above and beyond for both internal and external guests at all times.
• Ability to work long hours with a strong focus on operational excellence.
• Extremely organized and possess a solid administrative capability.
• Proven ability to successfully support, motivate and lead a large and diverse team.


فنادق / ضيافة

الشيفات / F & B / تدبير منزل / مكاتب امامية

ملخص المرشح المطلوب


Responsibilities:
• Oversee all operational and administrative culinary aspects of hotel restaurants as appropriate and be able to prioritise the required level of engagement in multiple areas depending on business volumes and other related parameters.
• Work closely with the respective Restaurant Manager and Executive Sous Chef to plan menus, prices and promotional events for the Restaurants in order to maximize revenue generating opportunities in line with market demands.
• Regularly review menus in regard to popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in class room training, role plays and on the job trainings.
• Oversee preparation of weekly roster.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Chief Steward in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe & Sound and through the local UAE Municipality rules and regulation.
• Supervise the maintenance and cleanliness of the Kitchens and Stewarding area at all times and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.
• Ensure that Mandarin Oriental Jumeira s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
Skills & Qualifications
• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary arts.
• European Nationality is preferred.
• Experienced Chef de Cuisine in a high volume restaurant is preferred.
• A minimum of 5 years of experience working in a 5-star hotel or free-standing restaurant environment.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Hotel pre-opening or renovation experience is preferred.
• Creative, innovative and thinks outside the box.
• Thorough knowledge of gastronomy; preparing, cooking and presenting dishes.
• Excellent knowledge of using various cooking methods, ingredients, equipment and processes.
• Working knowledge of mathematics for recipes, ordering and financial research purposes.
• Solid knowledge of various types of cuisine, specialty and restrictive diets, be allergy sensitive and willing to go above and beyond for both internal and external guests at all times.
• Ability to work long hours with a strong focus on operational excellence.
• Extremely organized and possess a solid administrative capability.
• Proven ability to successfully support, motivate and lead a large and diverse team.

الكلمات الرئيسية

رئيس الطهاة

ابلاغ عن هذه الوظيفة

تنبيه: نوكري غلف فقط منصّة يجمع بين كل من الباحثين عن عمل و أصحاب العمل. ننصح المتقدمين للوظائف التحقق من شرعية أصحاب العمل المحتملين. نحن لا ندعم أي مطالبات لتحويل الأموال و ننصح بشدة ضد الإفصاح عن اي معلومات شخصية أو مالية.و ننصح أيضا زيارة تحذير أمني للمزيد من المعلومات. إذا تشك في أي غش أو احتيال اتصل بنا على abuse@naukrigulf.com

Mandarin Oriental Hotel Group Limited


عرض تفاصيل الاتصال

الاتصال

الاسم / التعيين:
-

موقع الكتروني https://careers.pageuppeople.com/800/cw/en/job/508766/chef-de-cuisine


معلومات إضافية مطلوبة

طلب صاحب العمل بعض المعلومات الإضافية مع طلبك للحصول على هذه الوظيفة

تسجيل الدخول الى نوكري غلف

مواصلة استخدام

ستبقى جميع أنشطتك سرية

أو