Chef De Cuisine

4 days ago

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

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit center, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

  1. Menu Creation and Planning:

    • Design and develop the menu, ensuring it reflects the restaurant's style, theme, and customer preferences.
    • Plan seasonal menu changes, special dishes, or themed events, taking into account ingredient availability and customer trends.
    • Ensure the menu balances creativity, cost-effectiveness, and feasibility within the kitchen.

  2. Overseeing Food Preparation and Cooking:

    • Supervise all cooking operations in the kitchen, ensuring consistency, quality, and presentation of dishes.
    • Maintain the highest standards of hygiene and food safety while overseeing food preparation and cooking techniques.
    • Monitor portion control to maintain quality and profitability.

  3. Staff Management and Training:

    • Manage and supervise kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
    • Train and mentor staff on cooking techniques, safety practices, and restaurant standards.
    • Delegate tasks to kitchen personnel, ensuring efficient operations and timely service during peak hours.

  4. Quality Control:

    • Regularly check the quality and consistency of dishes being prepared.
    • Taste and adjust dishes for flavor, seasoning, and presentation.
    • Ensure that food meets the restaurant's standards and exceeds customer expectations.

  5. Inventory and Budget Management:

    • Oversee inventory control, including ordering and managing stock levels of food, ingredients, and kitchen supplies.
    • Ensure food cost control by managing portion sizes, waste reduction, and effective inventory practices.
    • Work within the set budget for food and kitchen operations to maintain profitability while maintaining high standards.

  6. Kitchen Organization and Efficiency:

    • Design and implement kitchen workflows to ensure the kitchen runs smoothly and efficiently.
    • Ensure kitchen equipment is maintained and functioning properly, and oversee repairs or replacements when needed.
    • Organize the kitchen layout for maximum efficiency and safety, especially during busy service times.

Desired candidate profile

  1. Culinary Expertise:

    • Extensive knowledge of cooking techniques, cuisines, and ingredient combinations.
    • Ability to create unique and innovative dishes while maintaining consistency and high-quality standards.

  2. Leadership and Team Management:

    • Strong leadership skills to manage and inspire kitchen staff.
    • Ability to delegate tasks effectively and manage a diverse kitchen team.
    • Conflict resolution skills to handle staff issues and maintain a positive work environment.

  3. Organization and Time Management:

    • Excellent organizational skills to handle multiple tasks simultaneously and ensure kitchen operations run smoothly.
    • Ability to work quickly and efficiently during high-pressure service hours, especially during busy periods.

  4. Creativity and Innovation:

    • Ability to develop creative menus and dishes that meet the tastes and expectations of customers.
    • Willingness to experiment with new cooking techniques, ingredients, and culinary trends.

  5. Attention to Detail:

    • Meticulous attention to detail when it comes to food preparation, presentation, and plating.
    • Ensuring consistency in taste, texture, and appearance of every dish that leaves the kitchen.

  6. Financial Acumen:

    • Ability to manage food costs, keep track of inventory, and minimize waste.
    • Knowledge of budgeting and costing to ensure that the kitchen operates within financial constraints.
    • Ability to analyze profit margins and adjust menus or portion sizes accordingly.

  7. Customer Service and Communication:

    • Strong communication skills to work effectively with kitchen staff, management, and front-of-house teams.
    • Ability to handle customer complaints or feedback regarding food in a professional manner.

  8. Problem-Solving and Decision-Making:

    • Ability to think quickly on your feet, solve problems, and make critical decisions during service, particularly when under pressure.
    • Ability to resolve issues such as staff shortages, equipment malfunctions, or supply chain challenges.

  9. Physical Stamina and Endurance:

    • Ability to stand for long hours and handle the physical demands of working in a busy kitchen environment.
    • High tolerance for heat, stress, and the demands of maintaining a fast pace during peak times.
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