Executive Chef

2 weeks ago

Jumeirah, United Arab Emirates Pullman Dubai Jumeirah Lakes Towers - Hotel & Residence Full time
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's limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Job Description:

Executive Chef

Summary of Responsibilities:
Reporting to the Director of Food and Beverage, responsibilities and essential job functions include but are not limited to the following:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
  • Follow departmental policies, procedures and service standards.
  • Ensure the finest quality and value of food products is available and presented to guests in all areas of the hotel.
  • A visionary with passion for culinary and industry trends; a key driver for ensuring ongoing concept development to ensure our offerings are that of market leaders.
  • Responsible for maintaining a high level of consistency in delivering food product quality, competitive food costs and ensuring the Food & Beverage direction aligns with the hotels vision and the brand vision for F&B.
  • Leads management team and colleagues by example and ensures the working environment is based upon trust, integrity and open communication.
  • Consistently offers professional, engaging and friendly service
  • Focus on sustainability by sourcing local products through the development of relationships with local farmers and vendors to ensure high quality products are utilized in keeping with the vision for an authentically local approach to our venues.
  • Leads the preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation, guest expectations and trends
  • Controls culinary and stewarding colleague's productivity/payroll within established criteria based on annual budgeted figures.
  • Maintain in good standing departmental expenses via checkbook updates, purchase orders and in relation to budget.
  • Develop & oversee comprehensive action plans based on results from the employee engagement survey.
  • Ensures all aspects of health and safety are maintained & exceeded according to Alberta health services and Ecosure standards.
  • Develop relationships outside the hotel with culinary institutions and Tourism partners to grow destination awareness in F&B.
  • Ensures that all kitchen equipment is in good working order and is properly maintained and utilized.
  • Available and motivated by media opportunities to assist in showcasing food & beverage and other hotel products and services.
  • Participates in budgeting, capital planning and all food and beverage planning.
  • Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable.
  • Establishes and monitors effective goals and measurements for the culinary team; exceeding expectations of all four pillars (colleagues, owners, guests and brand).
  • Develops training programs with all kitchen employees.
  • Involved and active within hotel committees; plays an integral role in strategic sustainability planning; ensures environmental initiatives are adhered to, and new and innovative environmental opportunities are implemented.
  • Promotes health, safety and wellbeing of our guests and coworkers by having indepth knowledge of the Hotel's crisis and emergency procedures; responsible for crisis management planning & execution within the Food & Beverage division; member of hotel crisis management team; understands and implements the corporate crisis communication procedures within the F&B division.
  • Place work orders for items needing repair.
  • Committed to sustainability initiatives.
  • Other duties as assigned.

Qualifications:

Your experience and skills include:

  • At least 7 years' experience in a similar capacity.
  • Experience in the luxury or upscale segment is preferred.
  • Strong guest relations and problem solving abilities.
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively and collectively as part of a team.

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