Executive Chef
1 week ago
We are far more than a worldwide leader. We are more than 240 000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences
Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion
**RAFFLES THE PALM**
Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world’s largest manmade island and archipelago. This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.
When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests. Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.
**THE POSITION**
Has overall responsibility for the planning, organizing, directing and managing of all activities within the Food preparation areas of designated property. Must be efficient and diplomatic in all situations involving any aspect of Food & Beverage where the reputation of the organization is represented.
**DUTIES & RESPONSIBILITIES**
- To report for duty punctually wearing the correct uniform and name badges at all times
- Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.
- Assist each Outlet Chef de Cuisines (or designates) to run their kitchens at an acceptable food cost.
- Demonstrate commitment to the development and implementation.
- Formulates and continually upgrade a departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the outlet in accordance with Raffles the Palm Policies and municipality requirements.
- Interact with management of other departments within areas of responsibility and to develop and maintain effective working relations with them.
- Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
- Liaise with Purchasing Dept. in order to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
- Liaise with Chief Steward (or designates) from the Stewarding Department to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all kitchen areas.
- Liaise with Banqueting and Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.
- Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.
- Meet and interact with representatives of the local community and potential guests as required.
- Monitor food standards in each Outlet and Banquets.
- Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.
- Communicate regularly with 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.
- Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations.
- Provide management with creative ideas in order to project and enhance the Image of the hotel
- Ensure customer requirements are determined and met
- Identify market needs and trends in terms of food for both hotel guests and the local market.
- Monitor and analyse the menus and product of competitive restaurants and other hotels' Banqueting Departments.
- Plan and implement effective food promotions.
- Maximize colleague productivity in order to minimize payroll costs.
- Liaise with Restaurant Chef de Cuisines (or designates) in order to ensure correct scheduling of colleagues.
- Assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
- Assist the Restaurant Chef de Cuisines (or designates) to fulfil their responsibilities.
- Ensures that all colleagues have a complete understanding of and adhere to the hotel policies and procedures.
- Ensure that colleagues are aware of the relevan
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