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

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job description Provides functional assistance and direction to the kitchen operation as assigned. Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community. Coordinates functions and activities with other Food & Beverage department heads. Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved. Assists the Executive Chef and the management in controlling and analyzing, on an ongoing basis: Quality levels of production and presentation including employee meals Guest satisfaction Merchandising and marketing Operating, payroll and food costs Cleanliness, sanitation and hygiene Ensures optimum performance in all of the above areas as assigned. Assists the Executive Chef and the management in the production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity. Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees. Assists the Executive Chef and the management in the preparation of menus and participates in pricing policy by taking into consideration the following: Local requirements Market needs Competition Trends Recipes Potential costs Availability of Food and Beverage products Merchandising and promotion Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information which does not require the Executive Chef's action. Supervises the service of all food items in the outlets. Supervises the level of staffing and rosters so that overtime is kept to a minimum. Ensures that correct workplace health and safety regulations are maintained. Ensures that correct ordering and receiving procedures are followed. Keeps the Executive Chef informed of all incidents that may occur. Checks all food preparation to determine the type and quality of items to be prepared. Ensures that all staff handle and use kitchen utensils and equipment properly. Assists the Executive Chef in composing new recipes and menu ideas. Controls cooking procedures, portioning, garnishing and presentation of all dishes. Is involved in other tasks and cooperates in special projects when required. Has a good knowledge of all hotel facilities and is able to answer guest questions in a quick, polite and helpful manner. Handles any guest complaints or problems promptly and ensures that all resolved or unresolved incidents are reported to the Executive Chef. Demonstrates a working knowledge of fire prevention and follows the restaurant evacuation plan on hearing the alarm. Is security conscious with respect to guest, staff and property and welfare and reports suspicious circumstances to management. Interacts with management of other departments within areas of responsibility and develops solid working relationships with them. Liaises with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control. Supervises stewarding to ensure an adequate supply of equipment and establishes standards of hygiene and cleanliness for all kitchen areas. Liaises with Outlet Managers to ensure a consistently good standard of food quality, efficient profitability and creative presentation. Liaises with Engineering to ensure prompt and efficient repair and maintenance. Meets and interacts with representatives of the local community and potential guests as required. Makes recommendations to management for modernization of equipment, production methods, presentation and improved guest satisfaction. Communicates regularly with Executive Chef and Sous Chefs to keep them informed of policies and procedures, special improvement plans and guest comments. Ensures that all health, safety and emergency procedures and fire prevention regulations are strictly enforced by employees. Maximizes employee productivity to minimize payroll costs. Assists in building an efficient team of employees by taking an active interest in their welfare, safety, training and development. Ensures that all employees have a complete understanding of and adhere to hotel policies and procedures. Plans and organizes all training activities within the department. Conducts employee performance appraisals to review employees' general performance, discuss existing performance and areas for improvement. Ensures that both he and his employees participate in any scheduled training or development programs that may improve personal or departmental standards. Ensures that his employees provide a friendly, courteous and efficient service at all times. Qualifications At least 7-10 years post-apprenticeship experience in a similar industry or 4-5 star establishment. Able to assist the Executive Chef in all areas of rostering, management, ordering and receiving and cost control. Full compliance with HACCP standards and certification. Additional information

What is in it for you:

Employee benefit card offering discounted rates at Accor worldwide Learning programs through our academies Opportunity to develop your talent and grow within your property and across the world Ability to make a difference through our corporate social responsibility activities, like Planet 21 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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