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Chef de Cuisine, Banquets, One & Only One Za'abeel
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Chef de Cuisine, Banquets, One & Only One Za'abeel
(18071)
(18071)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Behold the dawn of a new, all-encompassing resort experience in Dubai – One&Only One Za’abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
About The Role
- Is present/cooking on the line during the outlet’s operating hours
- Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.
- Lead the production flow of the Banquet kitchen and provide support outside the area of responsibility when requested by the direct report.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Create menus, design corresponding recipes, and oversee the preparation of those recipes.
- Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles
- Ensure all recipe manuals are updated and standard kitchen policies are adhered to
- Maintain and exceed set food safety and hygiene standards
- Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
- Ensure the outlet food cost is always within the budget
- Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards
- Maintain all kitchen operational costs to ensure financial objectives are met
- Drive revenues together with the banquet Manager and FOH staff
- Meet with F&B Managers regularly to discuss day-to-day operational issues and challenges
- Attend all required kitchen meetings
- Ensure all stations are correctly manned according to the business level
- Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs
- Conduct annual performance appraisal for the Kitchen Team
- Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
- To ensure a positive & professional working environment throughout the kitchen
- Maintaining and owning a positive mood throughout the Team.
- To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level
- Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
- Constructively manage poor performance, conflicts, and difficult situations to achieve positive results
- Work with Marketing & PR team to support and maximize revenues and social media exposure
- Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations
- Monitor competitors’ performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies
- Log security incidents and accidents in accordance with company policy
- Any other duties as assigned by Culinary Director himself or through Culinary leadership.
About You
- Minimum 5 years experience as Sous Chef or currently a Banquet Chef de Cuisine in an International luxury hotel or event facility
- International experience preferred
- Able to manage a busy kitchen and work under pressure
- Strong attention to details
- Strong leadership and management skills
- Has experience in international cuisine and a healthy cooking approach.
- Understand grand and luxurious presentation of food, plated skills, buffet set up
- Must have culinary certificate, accredited education requirement, or equivalent 12 years of experience
- Excellent communication skills
- Ability to work in a multi-cultural environment
- Comprehensive knowledge of HACCP as well as general health & safety in the workplace
- Computer knowledge, email, MS Office, kitchen management software
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
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