Job description / Role Job Type
Full Time Job Location
Dubai, UAE Nationality
Any Nationality Salary
Not Specified Gender
Not Specified Arabic Fluency
Not Specified Job Function
Catering, Food Services & Restaurants Company Industry
Travel, Hotel & Tourism Company description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartistu00ae and let your heart guide you in this world where life beats faster.

Job description Main duties and responsibilities: He or she is in charge and responsible for the daily food production in his or her outlet and has to ensure top-quality products, as per the hotel standards. Has to make sure that standard recipes and plating guides are followed at all times in his or her outlet. Provides the sous chef with daily market list for his or her outlet and controls personally all goods received, in order to guarantee the quality and quantity. Has to provide the executive chef with recipes and costing as per the requirement. Assists and proposes to the sous chef and executive chef special food promotions, events and other food related activities for his or her outlet. Assists the executive chef in developing new cuisine concepts. Ensures implementation and maintenance of standards of food quality, preparation and presentation. Assists in menu planning and costing. Ensures good physical upkeep, condition of equipment and utensils in all the kitchens and coordinates with engineering department for repairs and maintenance. Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards. Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications. Interacts and communicates with outlet supervisors on daily basis and makes sure all food items sent to the outlets are well explained. Recommends changes in systems and procedures to increase efficiency and improve service quality. Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction. Ensures all employees in the department adhere to the organization's rules and regulations. Recommends changes in the menus. Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. Performs as per operational standards. Proper grooming at all times. Attends training classes as per schedule. Shows fullest cooperation and respect within the team and other departments. Is aware of the daily activities and has product knowledge of all the hotel facilities. Organization and set up: After the set-up of buffets and before the arrival of the customers, and also during the service time, he or she must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required. Coordinates with his sous chefs to plan and conduct on-job training constantly for his or her outlet kitchen. Attends the communication meetings of his or her outlet, such as daily briefings. Checks with the outlet chef at the end of his or her shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others. At the end of the shift or the day, he or she has to communicate all necessary information to the executive chef and reporting sous chefs to ensure a smooth running operation. Applies HACCP as per the hotel standard. Maintains excellent intra-departmental communication by means of log books and various other memoranda as specified by the executive chef. During the operation, in the restaurant and in front of the guests: Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. Makes sure buffets are refilled at all times and the quality of the products is as per our standard. Creates an atmosphere of tranquility amongst the brigade. Checks the standard and quality of food which leaves the kitchen. Reports received suggestions and/or comments from guests to the executive chef. General/miscellaneous: To be punctual on duty and ensure the same of your employees. Be well groomed to the standards laid down. Insist on the same standard for your employees. To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. To give full cooperation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the hotel in response to the business and customer needs. Is familiar with all related company documentation and especially with the relevant operational standards for his or her field of responsibility. Other duties as assigned. Special: Carry out any other reasonable task (which may not be stated here) as requested. Qualifications Diploma or degree in vocational hospitality. Should have 7-10 years experience in 4-5 star hotel. Preferably available to join immediately. Additional information Experience is an asset. Prior experience working with Opera or a related system. Strong interpersonal and problem solving abilities. Fluency in English, additional languages are a plus. About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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