Chef De Cuisine

2 weeks ago

Dubai, Dubai, United Arab Emirates HYATT HOTEL Full time
Roles and responsibilities

You will be responsiblefor the efficient running of the department in line with HyattInternational's Corporate Strategies and brand standards,whilst meeting employee, guest and owner expectations. The Chef deCuisine is responsible to manage the assigned kitchen as anindependent profit center, in line with the outlet'soperating concept and Hyatt International standards, ensuringmaximum guest satisfaction while operating within budget, helpingto ensure the financial success of theoutlet.

Qualifications

Pleaseensure that you have discussed your interest in this position withyour Human Resources Department before you applyonline.

  • MenuCreation andPlanning:

    • Design anddevelop the menu, ensuring it reflects the restaurant'sstyle, theme, and customer preferences.
    • Planseasonal menu changes, special dishes, or themed events, takinginto account ingredient availability and customertrends.
    • Ensure the menu balances creativity,cost-effectiveness, and feasibility within thekitchen.

  • OverseeingFood Preparation andCooking:

    • Supervise allcooking operations in the kitchen, ensuring consistency, quality,and presentation of dishes.
    • Maintain thehighest standards of hygiene and food safety while overseeing foodpreparation and cooking techniques.
    • Monitorportion control to maintain quality andprofitability.

  • StaffManagement andTraining:

    • Manage andsupervise kitchen staff, including sous chefs, line cooks, prepcooks, and dishwashers.
    • Train and mentor staffon cooking techniques, safety practices, and restaurantstandards.
    • Delegate tasks to kitchen personnel,ensuring efficient operations and timely service during peakhours.

  • QualityControl:

    • Regularlycheck the quality and consistency of dishes beingprepared.
    • Taste and adjust dishes for flavor,seasoning, and presentation.
    • Ensure that foodmeets the restaurant's standards and exceeds customerexpectations.

  • Inventoryand BudgetManagement:

    • Overseeinventory control, including ordering and managing stock levels offood, ingredients, and kitchen supplies.
    • Ensurefood cost control by managing portion sizes, waste reduction, andeffective inventory practices.
    • Work within theset budget for food and kitchen operations to maintainprofitability while maintaining highstandards.

  • KitchenOrganization andEfficiency:

    • Design andimplement kitchen workflows to ensure the kitchen runs smoothly andefficiently.
    • Ensure kitchen equipment ismaintained and functioning properly, and oversee repairs orreplacements when needed.
    • Organize the kitchenlayout for maximum efficiency and safety, especially during busyservice times.
Desired candidate profile

  • CulinaryExpertise:

    • Extensiveknowledge of cooking techniques, cuisines, and ingredientcombinations.
    • Ability to create unique andinnovative dishes while maintaining consistency and high-qualitystandards.

  • Leadershipand TeamManagement:

    • Strongleadership skills to manage and inspire kitchenstaff.
    • Ability to delegate tasks effectivelyand manage a diverse kitchen team.
    • Conflictresolution skills to handle staff issues and maintain a positiveworkenvironment.

  • Organizationand TimeManagement:

    • Excellentorganizational skills to handle multiple tasks simultaneously andensure kitchen operations run smoothly.
    • Abilityto work quickly and efficiently during high-pressure service hours,especially during busyperiods.

  • Creativityand Innovation:

    • Abilityto develop creative menus and dishes that meet the tastes andexpectations of customers.
    • Willingness toexperiment with new cooking techniques, ingredients, and culinarytrends.

  • Attentionto Detail:

    • Meticulousattention to detail when it comes to food preparation,presentation, and plating.
    • Ensuring consistencyin taste, texture, and appearance of every dish that leaves thekitchen.

  • FinancialAcumen:

    • Ability tomanage food costs, keep track of inventory, and minimizewaste.
    • Knowledge of budgeting and costing toensure that the kitchen operates within financialconstraints.
    • Ability to analyze profit marginsand adjust menus or portion sizesaccordingly.

  • CustomerService andCommunication:

    • Strongcommunication skills to work effectively with kitchen staff,management, and front-of-house teams.
    • Abilityto handle customer complaints or feedback regarding food in aprofessionalmanner.

  • Problem-SolvingandDecision-Making:

    • Abilityto think quickly on your feet, solve problems, and make criticaldecisions during service, particularly when underpressure.
    • Ability to resolve issues such asstaff shortages, equipment malfunctions, or supply chainchallenges.

  • PhysicalStamina andEndurance:

    • Ability tostand for long hours and handle the physical demands of working ina busy kitchen environment.
    • High tolerance forheat, stress, and the demands of maintaining a fast pace duringpeak times.
Key Skills
Cooking &Recipes,Cooking and Baking,Chef
EmploymentType : Full-time
Department /Functional Area: Hospitality
Experience: years
Gender: Male
Vacancy: 1

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