executive chef

Sunrise Cafe

An executive chef is the head of a professional kitchen, responsible for all aspects of food preparation and service. They create menus, manage kitchen staff, ensure food quality, and oversee kitchen operations.ecpert in multiple cussineKorean,japanese,asian,continental,arabic,turkish,american,medeterian,maxican,Italian,pizza,fish n chips,Arabic Turkish cuisineect.Key Responsibilities:* Menu Development: Creating innovative and appealing menus that align with the restaurant's concept and target audience.* Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling.* Food Quality: Ensuring that all dishes are prepared to the highest standards of taste, presentation, and food safety.* Cost Control: Managing food costs, inventory, and waste to maximize profitability.* Kitchen Operations: Overseeing all aspects of kitchen operations, including food preparation, cooking, and service.* Compliance: Adhering to all health and safety regulations, as well as food handling guidelines.Skills and Qualifications:* Culinary Expertise: Extensive knowledge of cooking techniques, cuisines, and ingredients.* Leadership Skills: Ability to motivate, manage, and inspire kitchen staff.* Communication Skills: Excellent communication skills to interact with staff, management, and customers.* Organizational Skills: Strong organizational and time-management skills to manage a busy kitchen environment.* Problem-Solving Skills: Ability to handle challenges and resolve issues quickly and efficiently.* Passion for Food: A genuine love for food and a commitment to culinary excellence.Job Type: Full-timePay: Up to AED4,000.00 per monthAbility to commute/relocate:<ul><li>Sharjah: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>chef de partie: 5 years (Preferred)</li><li>Korean menu: 5 years (Preferred)</li></ul>Language:<ul><li>English must (Preferred)</li></ul>License/Certification:<ul><li>food handling certificate (Preferred)</li></ul>Location:<ul><li>Sharjah (Preferred)</li></ul>Application Deadline: 20/08/2025 Expected Start Date: 30/08/2025 <div id='job-id'>Job Id: dtacI1E20qdipyWVgOyH/Se4Qnogh/7poI840GlAIOMrraEgDTHxyVy/reM/jQhMBY3ihWSIDyC9DHrfP1iWO2MDEE6rbe3HH7kK/xSSCvBbPJLI</div>

Executive Chef

Accor

<div><div>Company Description</div> 
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&rsquo;s limitless possibilities.
Placed in the heart of the metropolis, Ibis and Adagio Doha is a multi-branded hotel complex offering 306 rooms and serviced apartments. Ibis Doha offers an affordable yet stylish stay combined with a central location. Adagio Doha offers its guests a home away from home in a modern and design-led setting. Guests can choose between studios, 1 bedroom and 2 bedroom apartments that offer great views of Doha&rsquo;s old town. The hotel is located 15 minutes from Hamad International Airport in close proximity to Msheireb Downtown as well as Souq Waqif.
Sample an array of international cuisine at Charlie&rsquo;s Corner where we feature Italian, Asian, Arabic and Indian cuisine along with a delectable selection of burgers. Handcrafted artisanal pizzas are our signature offering. Relax and rejuvenate in our Infiniti pool and hi-tech gymnasium.<div> 
Job Description</div> 
As Executive Chef, you will be responsible in driving force behind the hotel&rsquo;s culinary offering, delivering exceptional cuisine across multiple outlets while fostering a highly engaged and motivated team.
Leading the overall Kitchen operations, you will provide hands-on leadership, mentoring and developing your team to build capability, engagement and career progression while driving a strong culture of collaboration, creativity and excellence within a diverse Kitchen team
Drive consistency, creativity and excellence in every dish, maintaining the highest standards of presentation and quality.
Maintain a calm, composed leadership style in fast-paced environments, demonstrating grace under pressure and setting the tone for a professional, solutions-focused kitchen culture.
Foster a unified team culture between kitchen and food &amp; beverage service teams, encouraging open communication, mutual respect and a shared commitment to excellence.
Oversee kitchen management including rostering, food safety compliance, stock control, supplier relationships, and cost management<div> 
Qualifications</div> 
Culinary degree or equivalent professional training from a recognized institution.
Proven experience as an Executive Chef or Head Chef in a high-volume, quality-driven restaurant/ hotel environment.
Strong hospitality background, creative vision and a meticulous eye for details.
A natural leader with a warm, approachable style and a genuine desire to nurture talent and create a positive team environment.
Sound commercial acumen &ndash; with experience managing food and labour costs, supplier relationships and kitchen operations efficiently.
A passion for hospitality and an unwavering dedication to delivering memorable, personalised dining experiences.
Up-to-date food safety certification and strong knowledge of MOPH regulations related to food safety and hygiene practices in Qatar or GCC.<div> 
Additional Information</div> 
Our commitment to Diversity &amp; Inclusion:
Opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor&rsquo;s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination &amp; harassment.</div> <div id='job-id'>Job Id: VagjGSbw1FTAW3QKYyN5+cdJSTAFp6sbYaE2eELLh1rt9oxfW/b8V3iLMAacC2Lv4IRx20C1JTibQSK6i8KjtAOJlgXTGYm82LLPaiedSFKLB7Ng/R3/Q8vhxMyoh9ueM6SfiC+T5FkIOBGxWcRl/8a3hCU=</div>

<div>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&rsquo;s limitless possibilities.
Placed in the heart of the metropolis, Ibis and Adagio Doha is a multi-branded hotel complex offering 306 rooms and serviced apartments. Ibis Doha offers an affordable yet stylish stay combined with a central location. Adagio Doha offers its guests a home away from home in a modern and design-led setting. Guests can choose between studios, 1 bedroom and 2 bedroom apartments that offer great views of Doha&rsquo;s old town. The hotel is located 15 minutes from Hamad International Airport in close proximity to Msheireb Downtown as well as Souq Waqif.
Sample an array of international cuisine at Charlie&rsquo;s Corner where we feature Italian, Asian, Arabic and Indian cuisine along with a delectable selection of burgers. Handcrafted artisanal pizzas are our signature offering. Relax and rejuvenate in our Infiniti pool and hi-tech gymnasium. 
Job Description 
As Executive Chef, you will be responsible in driving force behind the hotel&rsquo;s culinary offering, delivering exceptional cuisine across multiple outlets while fostering a highly engaged and motivated team.
Leading the overall Kitchen operations, you will provide hands-on leadership, mentoring and developing your team to build capability, engagement and career progression while driving a strong culture of collaboration, creativity and excellence within a diverse Kitchen team
Drive consistency, creativity and excellence in every dish, maintaining the highest standards of presentation and quality.
Maintain a calm, composed leadership style in fast-paced environments, demonstrating grace under pressure and setting the tone for a professional, solutions-focused kitchen culture.
Foster a unified team culture between kitchen and food &amp; beverage service teams, encouraging open communication, mutual respect and a shared commitment to excellence.
Oversee kitchen management including rostering, food safety compliance, stock control, supplier relationships, and cost management 
Qualifications 
Culinary degree or equivalent professional training from a recognized institution.
Proven experience as an Executive Chef or Head Chef in a high-volume, quality-driven restaurant/ hotel environment.
Strong hospitality background, creative vision and a meticulous eye for details.
A natural leader with a warm, approachable style and a genuine desire to nurture talent and create a positive team environment.
Sound commercial acumen &ndash; with experience managing food and labour costs, supplier relationships and kitchen operations efficiently.
A passion for hospitality and an unwavering dedication to delivering memorable, personalised dining experiences.
Up-to-date food safety certification and strong knowledge of MOPH regulations related to food safety and hygiene practices in Qatar or GCC. 
Additional Information 
Our commitment to Diversity &amp; Inclusion:
Opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor&rsquo;s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination &amp; harassment.</div> <div id='job-id'>Job Id: AOYAKA+X7rWwyntiADZJDhTduG2ZRRY3cSPLXD50kMi9zk7PPx25iC3KEPiJNETCjONlcfekCMn/M1v8c8qxgoTXgm+YnQJHRs0zwBkBIjwbPh1moBUQjHY8VtrJMYaxGqRoIuDd</div>

25hours Hotels

<div>Company Description 
At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.
COME AS YOU ARE &amp; JOIN THE 25h TRIBE. 
Job Description 
How does your working day look like &hellip; 
<ul><li>
Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.</li><li>
Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.</li><li>
Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests.</li><li>
Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.</li><li>
Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with the hotel policy</li><li>
Interact with management of other departments within areas of responsibility and to develop solid working relationships with them</li><li>
Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.</li><li>
Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.</li><li>
Liaise with back of the house manager from stewarding department in order to ensure adequate supply of equipment and toe establish standards of hygiene and cleanliness for all kitchen areas.</li><li>
Liaise with Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.</li><li>
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance</li><li>
Monitor food standards in each Outlet and Banquets</li><li>
Make recommendations to Management for the modernisation of equipment, production methods, presentation and improved guest satisfaction.</li><li>
Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of policies and procedures, special further improvement plans and guest comments.</li><li>
Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations</li><li>
Identify market needs and trends in terms of food for both hotel guests and local markets</li><li>
Optimize the use of materials, manpower in daily operations to ensure maximising revenue and guest satisfaction.</li><li>
Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.</li><li>
Supervise and allocate work to associates according to their knowledge and skill level.</li><li>
Control all inventory and purchasing and ensure all Inventory information is posted on the system before cut off deadline.</li><li>
Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.</li><li>
Ensure all cleaning schedules are being followed and completed to the required business standard.</li><li>
Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation at all times.</li><li>
Perform related tasks and duties as assigned and deemed responsible by management.</li></ul> 

Qualifications 
Your personality counts more than your CV &hellip;<ul><li>
Expert in hygiene, health and safety knowledge.</li><li>
Expert in menu development, pricing, production and delivery skills.</li><li>
Expert in product quality and presentation skills.</li><li>
Expert management of multi cuisine kitchens with show cooking.</li><li>
Expert culinary knowledge of both classical and international culinary trends.</li><li>
Strong communication and interpersonal skills.</li><li>
Strong customer service orientation.</li><li>
College Degree in Culinary Arts or similar from an accredited Culinary School.</li><li>
At least 10 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry; with at least 5 year overseeing a kitchen as Executive Chef of a market-leading hotel brand.</li></ul> 

Additional Information 
What&rsquo;s in it for you &hellip;<ul><li>
Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!</li><li>
Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world</li><li>
Benefit from great offers from our numerous cooperation partners</li><li>
Be part of our hilarious staff parties and much more...</li></ul></div> <div id='job-id'>Job Id: xju3KRUgWWG7wxRgkjKTNyuk0La9Y6ETfuVbqocKLrSop/oQUmuWrbeYfHGLBM6x52ZKCGizVhQSqv3cjzyrsMcp9XHzg6wpLHW8perVw8LI0ERrFjs91HzPzfwJGRIiwj63bKY3</div>

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<ul><li>
Developing unique and cuisine-appropriate menus.</li><li>
Collaborating with the Food &amp; Beverage Manager to set item prices.</li><li>
Staying current on developing trends in the hospitality industry.</li><li>
Monitoring inventory and purchasing supplies and food from approved vendors</li><li>
To co-ordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible work force throughout the Division, based on the principles of multi-skilling and multi-tasking.</li><li>
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.</li><li>
To establish, implement and control performance standards for the Stewarding in Kitchen and Food &amp; Beverage to achieve the highest possible hygiene standards, minimize operating Equipment breakage, streamline and efficient resource and equipment flows.</li><li>
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.</li><li>
Identifying and introducing new culinary techniques.</li><li>
Preparing meals and completing prep support as needed.</li></ul> 

Qualifications 
<ul><li>
You should have a professional kitchen apprenticeship or chefs training course and at least 7 years experiences in quality establishments in a similar role.</li><li>
The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.</li><li>
You will need a strong knowledge of the HACCP management system and administration work.</li><li>
Any prior experience with Futurelog &amp; food waste management system would help facilitate a smooth transition into the role.</li><li>
Bachelor&rsquo;s Degree and/or Hotel Management degree</li><li>
Excellent written and verbal communication skills</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div> <div id='job-id'>Job Id: Llqh2x+2qc4Osv90NcYqXgjN4+Fa9hndnyrIrZ4xPNzLOAutpvZM1J0NjsI2TtG62O+b8vRbuFbjKRW9ryqmdarAVNcsmjYj3TTuE0AAyHT5sTYdOFAGnlEBSDCSBM6P2ixgXX72</div>

Mandarin Oriental Hotel Group

<div>Executive Chef 


Mandarin Oriental Muscat is looking for an Executive Chef to join our culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 


Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. 


Mandarin Oriental Muscat 


Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views. 

<div>
<ul><li>Departmental:</li></ul>
</div><ul><li>Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li>
<li>Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts.</li>
<li>Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product</li>
<li>specifications, cleanliness and sanitation, and food, labour and operating expenses&rsquo; cost control.</li>
<li>Guide and support the culinary team in the implementation and adherence of company standards, processes &amp; systems.</li>
<li>Develops standards, processes, and tools to assist in delivering consistent culinary products.</li>
<li>Provide visionary leadership and management from development process, product creation through implementation.</li>
<li>Encourage proactive, efficient, and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm.</li>
<li>Train, evaluate and schedule all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements.</li>
<li>To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through.</li>
<li>Support the Chief Steward in overseeing the outside cleaning contractor.</li>
<li>Monitor the Catering Company in charge of the staff canteen with regard to food safety and quality and provide feedback and guidance if required.</li>
<li>Always supervise the maintenance and cleanliness of the kitchens and stewarding area and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.</li>
<li>To oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.</li>
<li>Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands.</li>
<li>Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager.</li>
<li>Collaborate with Materials Management in identifying and sourcing required products.</li>
<li>Ensure that Mandarin Oriental, Muscat grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.</li>
<li>Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.</li>
<li>Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.</li>
<li>To ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure plating guides are up to date and distributed appropriately.</li>
</ul><div><ul><li>Customer Focus:</li></ul>
</div><ul><li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li>
<li>Personally meet potential event guests for menu planning and discussions.</li></ul> 

<ul>
<li>Personally monitor and follow through on any requirements of VIP guests and special dietary requirements.</li>
<li>Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.</li></ul> 

<div>
<ul><li> Colleague Relations:</li></ul>
</div><ul><li>Carry out monthly or even more regular casual one-on-one meetings with all team members to assure colleagues have a forum to voice out of any concerns or challenges as well as to share hotel and department information.</li>
<li>Communicate rules and regulations to all colleagues by using the colleague handbook and any other appropriate documents.</li>
<li>Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat procedures.</li>
<li>Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.</li>
<li>Be a mentor to colleagues and pass on knowledge.</li>
</ul><div><ul><li>Administrative Duties:</li></ul>
</div><ul><li>Monitor and control monthly P&amp;L with focus on food cost, labour cost and cost of consumables.</li>
</ul><ul><li>Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.</li>
<li>Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.</li>
</ul><ul><li>To ensure that all kitchens&rsquo; outlets have a professional recipe costing
 
prior the hotel opening date to establish selling prices.</li>
<li>To ensure that all recipes are up to date and in line with selling prices.</li>
<li>Carry out regular analysis of outlet related financial information including menu engineering.</li>
<li>Follow all procedures, policies and practices regarding the Jardine accounting related requirements for culinary.</li>
</ul><div><ul><li>Additional Duties:</li></ul>
</div><ul><li>To be updated with the latest food trends in the F&amp;B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards.</li>
<li>Conduct regular hands-on dish training to ensure food knowledge of all chefs are up to date.</li>
<li>Plan and execute months of Ramadan and other promotional activities for banquet
 
or outlets.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the Director of Food &amp; Beverage.</li></ul> 


Our commitment to you
<ul>
<li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li></ul> 


We&rsquo;re Fans. Are you?</div> <div id='job-id'>Job Id: mVoW+WFWCNtztmq3jAZg0WmKWbuLzb4aa6lNKyj63xylxHyvuA64pR2btrFW6nlizvQq6YQUAbkN0CLOzbJh42JA7A8ZjQ1p4jA7wp+cPBnMaM7yZQk3Ygw5L6wgx5iAazvu84hf+S0Wj7s72aPmt5495A==</div>

<div><div>Company Description</div> 
At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.
COME AS YOU ARE &amp; JOIN THE 25h TRIBE.<div> 
Job Description</div> 
How does your working day look like &hellip; 
<ul><li>
Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.</li><li>
Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.</li><li>
Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests.</li><li>
Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.</li><li>
Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with the hotel policy</li><li>
Interact with management of other departments within areas of responsibility and to develop solid working relationships with them</li><li>
Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.</li><li>
Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.</li><li>
Liaise with back of the house manager from stewarding department in order to ensure adequate supply of equipment and toe establish standards of hygiene and cleanliness for all kitchen areas.</li><li>
Liaise with Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.</li><li>
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance</li><li>
Monitor food standards in each Outlet and Banquets</li><li>
Make recommendations to Management for the modernisation of equipment, production methods, presentation and improved guest satisfaction.</li><li>
Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of policies and procedures, special further improvement plans and guest comments.</li><li>
Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations</li><li>
Identify market needs and trends in terms of food for both hotel guests and local markets</li><li>
Optimize the use of materials, manpower in daily operations to ensure maximising revenue and guest satisfaction.</li><li>
Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.</li><li>
Supervise and allocate work to associates according to their knowledge and skill level.</li><li>
Control all inventory and purchasing and ensure all Inventory information is posted on the system before cut off deadline.</li><li>
Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.</li><li>
Ensure all cleaning schedules are being followed and completed to the required business standard.</li><li>
Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation at all times.</li><li>
Perform related tasks and duties as assigned and deemed responsible by management.</li></ul><div> 
Qualifications</div> 
Your personality counts more than your CV &hellip;<ul><li>
Expert in hygiene, health and safety knowledge.</li><li>
Expert in menu development, pricing, production and delivery skills.</li><li>
Expert in product quality and presentation skills.</li><li>
Expert management of multi cuisine kitchens with show cooking.</li><li>
Expert culinary knowledge of both classical and international culinary trends.</li><li>
Strong communication and interpersonal skills.</li><li>
Strong customer service orientation.</li><li>
College Degree in Culinary Arts or similar from an accredited Culinary School.</li><li>
At least 10 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry; with at least 5 year overseeing a kitchen as Executive Chef of a market-leading hotel brand.</li></ul><div> 
Additional Information</div> 
What&rsquo;s in it for you &hellip;<ul><li>
Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!</li><li>
Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world</li><li>
Benefit from great offers from our numerous cooperation partners</li><li>
Be part of our hilarious staff parties and much more...</li></ul></div> <div id='job-id'>Job Id: +Cd7VdnjY/UbLw9XTNlRIzxkvuV5yaXhi/eDwgrbqFGHzMACCTMhXcza0SzHCIY0hmUisq32pqswWJ4MObtrCh9UJgM7O+qip2OijFQqPHTK2sF4M51Nub8C8R58uFcQNVfJUR8ZpoLMsMtuosgTwbfJW79lRZISnqHAyhEE5UhE0TOQUV0hROkMBFEJO/MCAY8=</div>

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