Company Description

Swissotel Al Ghurair & Swissotel Living Al Ghurair Hotel is a 620-room-and-suite upper upscale property. Catering for both business and leisure clientele. The hotel is located in Deira in the heart of Dubai and within easy reach of major tourist landmarks, leisure destinations and city services. It is linked to the Al Ghurair Shopping Centre, only 3 stops away on the Dubai Metro from the Dubai World Trade Centre and a 10 minute drive from Dubai International Airport.

Job Description

As an Executive Chef, you will lead our culinary team in delivering exceptional dining experiences that exceed the expectations of our discerning guests. With your creativity, culinary expertise, and leadership skills, you will be responsible for overseeing all aspects of our culinary operations, from menu development to kitchen management, ensuring the highest standards of quality, innovation, and service.

What's in it for you:

- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What you will be doing :

- Create innovative and diverse menus that showcase seasonal ingredients, local flavors, and culinary trends.
- Collaborate with the food and beverage team to design menus for the hotel outlets.
- Maintain a keen focus on quality, presentation, and flavor profiles to elevate the dining experience and differentiate our offerings in the market.
- Lead and inspire a team of culinary professionals fostering a culture of excellence, creativity, and collaboration.
- Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards.
- Manage inventory, procurement, and cost control measures to optimize food quality and minimize waste while maximizing profitability.
- Provide guidance, training, and mentorship to kitchen staff, nurturing their skills and fostering a culture of continuous learning and development.
- Conduct regular performance evaluations, set goals, and provide feedback to enhance individual and team performance.
- Promote teamwork and cross-functional collaboration between kitchen and service teams to ensure seamless operations and exceptional guest satisfaction.
- Maintain rigorous standards of food quality, consistency, and presentation, conducting regular quality inspections and tasting sessions.
- Ensure compliance with health and safety regulations, sanitation standards, and food hygiene practices, conducting regular audits and inspections.
- Collaborate with the food and beverage team to anticipate guest preferences, dietary restrictions, and special requests, ensuring personalized and memorable dining experiences.
- Solicit guest feedback and reviews, proactively addressing any concerns or issues to ensure guest satisfaction and loyalty.
- Strive to exceed guest expectations by delivering exceptional service, attention to detail, and culinary excellence in every aspect of the dining experience.