Chef de Cuisine - Asian Restaurant

Sofitel Dubai The Obelisk, Dubai, United Arab Emirates

REF5594L

Luxury & Lifestyle

COMPANY DESCRIPTION

We are far more than a worldwide leader. We are more than 240,000 women and men who share something unique. Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences. Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion.

SOFITEL DUBAI THE OBELISK

Sofitel Dubai The Obelisk is Sofitel's largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie, and a Pool Bar & Lounge bring residents and patrons together to celebrate the French 'Joie de Vivre'. Guests have the option to unwind at the Sofitel Spa with L'Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meters of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.

Sofitel Dubai The Obelisk will infuse the brand's essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist and help us to make Sofitel Dubai The Obelisk a truly welcoming destination!

THE POSITION

To maintain a high standard of all food preparation, service, and hygiene in their respective kitchens, according to the standards required by management.

KEY ROLES & RESPONSIBILITIES

Quality Standards

• Ensure consistency and highest quality in food taste, temperature, and presentation.
• Ensure the quality and cleanliness of all food displays with maximum creativity.

Operations

• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision.
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards.
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage.
• Check stores and refrigerators and oversee proper storage and recycling of leftovers.
• Ensure effective communication among the kitchens and with other departments.
• Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications.
• Supervise food tasting sessions and guide chefs for new menu implementation.
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
• Update menu recipe cards and menu planning for promotions.

Training/Development

• Conduct staff training and on-the-job training on kitchen skills and new menu items.
• Guide employee orientation for new hires.
• Ensure staff adhere to hotel regulations regarding fire, safety, and emergency procedures.

Cost Control

• Maintain proper controls over purchase orders and requisitions.
• Monitor monthly food inventory turnover and slow-moving items.
• Ensure purchasing, receiving, and all storage are efficiently handled.
• Review food cost analysis on a daily basis to align with budget and forecast.

Hygiene and Sanitation

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines.
• Work closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule.

Staffing / Human Relations

• Recommend promotions, transfers of staff to various outlets for Executive Chef approval.
• Monitor staff schedules for the assigned outlets.
• Conduct section / departmental meetings and staff daily briefings.
• Manage staff appraisal process.
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets.

Others

• Assign specific duties to all employees, instruct them in their work, and communicate with Executive Chef on all aspects of kitchen management.
• Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently, and effectively to the best of his/her judgment.
• Attend all meetings which fall under his/her jurisdiction, follow directives given and advise Executive Chef on topics of importance.
• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relay any recommendations from the rest of the kitchen brigade.
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys, and other aids.
• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food.
• Build guest loyalty and develop professional relationships with regular guests.
• Continually improve product and obtain feedback from guests and patrons.

PERSONAL ATTRIBUTES

• Physically fit.
• Oral and written fluency in English.
• Knowledge of other languages and basic understanding of local language preferred.
• Must have strong culinary experience (international preferred).
• Excellent leadership & supervisory skills with a 'hands-on' approach.
• Positive attitude and high energy level.
• Motivator & self-starter; displays initiative & creativity.
• Team player and team builder.
• Flexible & adaptable to different working locations.
• Finance knowledge.

QUALIFICATIONS

• In-depth culinary knowledge.
• Completed an internationally recognized apprenticeship, culinary school, or certified training program.
• Apprenticeship or any other culinary certificate/diploma an advantage.
• Strong background in Japanese cuisine.

EXPERIENCE

Minimum 12 years experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber.