Chef de Cuisine

MAIN DUTIES AND RESPONSIBILITIES:     

1.1.1    She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure topquality products as per the Hotel standards.
1.1.2    Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
1.1.3    Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received in order to guarantee the quality and quantity
1.1.4    Has to provide the Executive Chef with recipes and costing as per the requirement
1.1.5    Assists and proposes to the Sous Chef and Executive Chef special Food Promotions Events and other Food related activities for her/his outlet
1.1.6    Assists the Executive Chef in developing   new cuisine concepts.
1.1.7    Ensures implementation and maintenance of standards of food quality preparation and presentation.
1.1.8    Assists in menu planning and costing.
1.1.9    Ensures good physical upkeep condition of equipment & utensils in all the kitchens & coordinates with Engineering department for repairs and maintenance.
1.1.10    Ensures organization of work within all kitchen sections including assignments time schedules and vacation as per organizational standards.
1.1.11    Ensures all the raw material received in the hotel for preparation is of high quality as per organizational standards and product specifications.
1.1.12    Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
1.1.13    Recommends changes in systems and procedures to increase efficiency and improve service quality.
1.1.14    Ensures prompt and accurate service by kitchen staff to all customers to achieve a high level of customer satisfaction.
1.1.15    Ensures all employees in the department adhere to the organizations rules and regulations.
1.1.16    Recommends changes in the menus.
1.1.17    Ensures availability of raw ingredients at all times by proper planning requisitioning and storage.
1.1.18    Perform as per Operational Standards.
1.1.19    Proper grooming at all times.
1.1.20    Attend training classes as per schedule.
1.1.21    Show fullest cooperation and respect within the team and other departments.
1.1.22    Is aware of the daily activities and has product knowledge of all the hotel facilities.
 

Qualifications :

Diploma or degree in vocational hospitality 7 10 years experience in 45  star Hotel

Additional Information :

1. Competitive Salary and Compensation:
   • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
2. Training and Development Opportunities:
   • Access to training programs and development opportunities to enhance skills and advance within the company.
3. Career Advancement:
   • Opportunities for career growth and advancement within the Rixos Hotels group.
4. Health and Wellness Benefits:
   • Comprehensive health insurance coverage.
5. Employee Recognition Programs:
   • Recognition programs to acknowledge and reward outstanding performance and dedication.
6. WorkLife Balance:
   • Policies and practices that promote a healthy worklife balance including flexible scheduling where possible.
7. Uniforms and Dress Code:
   • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
8. Social Events and Activities:
   • Participation in social events teambuilding activities and employee gatherings to foster a positive work culture.
9. Transportation Services:
   • Transportation services.
10. Employee Wellness Programs:
    • Wellness programs such as fitness classes or gym access to promote a healthy lifestyle.

Remote Work :

No

Employment Type :

Fulltime