Kitchen Operations Manager
2 weeks ago
We are seeking an experienced Sous Chef to join our dynamic kitchen team at The First Collection, a leading hospitality brand in Dubai. As a key member of our culinary team, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food preparation, presentation, and sanitation are met.
About the Role:
- You will be responsible for supervising and coordinating kitchen staff during food preparation, cooking, and service, promoting a positive and productive work environment.
- Collaborate with the Executive Chef to develop and execute menus that meet hotel standards, incorporating fresh seasonal ingredients and creative culinary techniques.
- Maintain consistent food quality, taste, and presentation, adhering to hotel protocols and exceeding guest expectations.
- Train, mentor, and manage kitchen staff to ensure smooth and efficient operations, fostering a culture of excellence and continuous improvement.
- Monitor inventory levels and order supplies as needed, promoting cost-effective practices and minimizing waste.
- Ensure adherence to food safety and sanitation regulations, maintaining a clean and organized kitchen environment that meets hotel standards.
- Manage kitchen operations in the absence of the Executive Chef, demonstrating leadership skills and making informed decisions to maintain high-quality service.
- Contribute to food cost control and budget management, working closely with the culinary team to achieve financial goals.
- Respond to guest feedback and special dietary requests with attention to detail and professionalism, delivering personalized service and exceeding guest expectations.
- Foster collaboration between departments to deliver seamless service and exceptional guest experiences, promoting a culture of teamwork and customer satisfaction.
- A minimum of 2 years' experience as a Sous Chef or similar role in a hotel or fine dining restaurant, with a proven track record of success.
- Culinary degree or equivalent professional training, with a strong foundation in kitchen operations, food safety, and menu planning.
- Excellent leadership, communication, and organizational skills, with the ability to work under pressure in a fast-paced environment.
- Flexibility to work various shifts, including weekends, evenings, and holidays, with a willingness to adapt to changing circumstances.
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