Chef De Cuisine for Conrad Dubai - Italian Cuisine

What are we looking for

A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• Strong Sous Chef or previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends days afternoons and evenings

What will it be like to work for Conrad Hotels & Resorts

Conrad Hotels & Resorts combines contemporary design sophisticated amenities and personalized service. Conrads guest service is instinctive discreet and enhanced by innovation to provide exceptional travel experiences all over the world. And our amazing Team Members are at the heart of it all!

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a wellorganised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

EOE/AA/Disabled/Veterans