Job Specification

We are looking for an admirable chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.

Above are a few specifications by chef recruitment agency Dubai, UAE.

Job Responsibilities

• Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.
• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen module
• Attends events in the field as necessary.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Review event orders with Field Chefs to give thorough explanations of methods and presentation.
• Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency.
• Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
• Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance.
• Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines.
• Implement the policies and practices as outlined by the Blue Plate Safety Policy.
• Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner.
• Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders.
• Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
• Perform other relevant duties as required.

Skill Set Required

• Adaptability
• Determination
• Creativity
• Research
• Accuracy and responsibility
• Forecast and planning

Job Requirements

• Culinary Arts degree or advanced culinary arts certification is preferred.
• 6 years of successful experience within the hospitality industry, preferably with catering experience.
• Impeccable service standards and attention to detail.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high pressure environment.
• Ability to work effectively across all functional departments.
• Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline.

Salary and Benefits

Offered Salary: AED 9000 monthly - AED 10000 monthly
Overtime Applicable
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