Ref: RP714-223

Job description / Role

Employment: Full Time

Key tasks

General Purpose

- To assist the Executive Chef, as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with the standard of the hotel using an efficient and modern style of kitchen management in all its section.

Main Responsibility

Financial:
- To supervise the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- To coordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible work force throughout the Division, based on the principles of multi-skilling and multi-tasking.
- To set, in close conjunction with the Executive Chef, Annual Operating Targets, this will form part of the Hotel's Annual Business Plan.
- To monitor all costs and recommend measures to control them.
- To establish an integrated cost management plan through product lining, minimal inventories, and joint procurement with sister hotels and Delivery on Demand where possible.
- To ensure that the Department Operational Budget is strictly adhered to.
- To review monthly forecasts and schedule resources accordingly.

Operational:
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
- To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department.
- To be fully conversant with all the services and facilities offered by the hotel.
- To perform opening and closing procedures established for the Place of Work as assigned.
- To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
- To monitor operating supplies and reduce spoilage and wastage.
- To monitor and control all aspects of food preparation and production to ensure consistency and high level of quality at all time.
- To manage the Kitchen according to set standards and to ensure smooth functioning, guest satisfaction and high levels of sales and profits in line with company policies and regulations.
- To be responsible for the administration, operation and coordination of the Kitchen
- To be responsible for guiding his Team in the performance of their jobs in accordance to Hotel policies and procedures
- To be responsible for achieving financial goals, by minimizing costs without compromising the quality
- To be responsible for establishing and maintaining high sanitation standards in the Kitchen
- To be responsible for implementing special promotions and events for the Kitchen, to attain a profitable food and beverage operation in guidance with the Executive Chef
- To ensure Sharjah Municipality Food Control Section Regulations are adhered to in detail that the stewards' records are up to date and filled in correctly.
- To assist the Executive Chef to initiate and prepare new menus for a la carte, buffet, themed menus with innovative ideas. From conception, tasting, costing photos and recipes through to implementation.
- To be responsible for the food hygiene and safety of the kitchen as a whole in accordance to Sharjah Municipality rules & regulations.
- To implement and closely monitor HACCP policies and procedures in the hotels in coordination with the Hygiene Officer.

Requirements

Skills

- Level of Education Vocational education Areas of study Hospitality Management Professional experiences 3 to 5 years Languages essential English
- Essential and optional requirements
- Desired candidate should have a minimum of 3 - 5 years experience in similar role in Hospitality industry
- Preferably experience in UAE
- Must be computer literate with effective communication skills and an excellent command of written and spoken English.
- Should possess a strong character with a harmonious attitude to lead a multi-cultural team to reach the set goals of the department.
- The ideal candidate will be a hands-on professional with a passion for service quality and excellence.
- Outgoing, creative and eager to share the HEARTIST philosophy and AccorHotels values with guests and associates.
- Access
- Excel
- Word
- Fidélio
- HACCP

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

Get personalised updates on latest vacancies
Job Alerts by Email
  • Personalised updates on latest career opportunities
  • Insights on hiring and employment activity in your industry
  • Typically sent twice a month
Chef salaries in UAE

Average monthly compensation
AED 6,000

Breakdown available for industries, cities and years of experience