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Executive Chef

Radisson Blu Hotel Dubai Media City

2 - 3 years Dubai - United Arab Emirates

Any Nationality

, Posted on March 9, 2018 1 Opening

Job Description

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Under the general guidance of the Food & Beverage Manager provide the highest food
Quality consistent with cost control and profitability margins of the hotel s kitchen to
Maximizes guest satisfaction and food profitability by managing the food production in
The kitchen. All work is carried out in line with the hotel s guidelines, the departmental
Business plan, and Radisson Blu corporate guidelines, and service concepts.
- Manages all activities in the kitchen, including production, stewarding and
- Management of food production staff
- Maximizes guest satisfaction by providing the highest food quality consistent with
- Cost control and profitability margins of the hotel kitchen
- Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation
- Assures proper staffing and adequate supplies for all stations
- Oversees all food production related areas
- Controls and orders all fresh products and dry storage items required by kitchen
- And related departments to ensure correct quality and par stock
Executive Chef 2
- Monitors and facilitates communication between kitchen production and service
- Assures proper safety, hygiene, and sanitation practices are followed
- Co-ordinates operation of kitchen with other food and beverage departments
- Together with Food and Beverage Manager, and Director of Sales, makes
- Suggestions for sales promotions with food and beverage and to increase sales
- Ensures readiness and compliance in case of last minute changes to reservations
- Ensures that prices and portions are offered in accordance with food and beverage
- Profit objectives
- Manages all food production staff, and the steward function
- Utilizes leadership skills and motivation to maximize employee productivity and
- Challenges employees to achieve optimum quality while minimizing cost
- Monitors department s overall service, interaction with other departments, and
- Team work daily, and takes action to improve
- Monitors and makes sure staff follows all applicable laws, especially in regards to
- Food safety and sanitation
- Screens, interviews and selects potential employees
- Checks that staff meets and exceeds internal customer service expectations by
- Training and encouraging staff to use Yes I Can! Principles and standards
- Identifies training needs, and makes sure staff receives training, including skills training
- To produce consistent results
- Identifies employees with potential for promotion and/or transfer and makes
- Recommendation to Food and Beverage Manager
- Works closely with the Human Resources Manager on the following Human
- Resources related tasks:
-Performance appraisals
-Discipline and grievance
- Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel
- Keeps effective internal communications, including daily meetings with all staff to
- Ensure optimum team work and productivity
- Looks for ways to motivate and challenge employees
Executive Chef 3
- Adheres to all health, sanitation and food safety rules and regulations, and makes
sure that all staff adheres to these
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel s fire, emergency, and bomb procedures
- Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Stimulates and encourages a general awareness of health and safety
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress, appropriate uniform,
- Appearance, and conduct is maintained by all employees in the department
- Develops guest/market oriented menus, and changes menus regularly to reflect
- Local, seasonal and national trends
- Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
- Monitors industry trends and recommends appropriate action to maintain the
- Competitive status and profitability
- Monitors competitions pricing and menus
- Reviews and follows-up on food sales statistics per menu item
- Recommends better operational practices, procedures and concepts to the Food
- And Beverage Manager
- Conducts formal tasting as part of new recipe development and product testing
- Regularly prepares reports to develop a more informative data base for improved
- Management decision making, and critical evaluation of work activities and
- Preparation techniques
- Minimizes spoilage, waste and over production
- Controls payroll cost
- Assists in the review, selection, determination of specifications and pricing of
proposed hotel menus
- Works pro-actively to minimize complaints from guests
- Informs food and beverage staff of applicable food laws and limitations within
policies and guidelines
- Follows-up with Restaurant Manager to determine guest satisfaction; measures
- These results and establishes strategies to improve the food quality
- Checks the restaurant reservations and VIP list
- Prepares the food production department s business plan
- Attends meetings and training required by the Food and Beverage Manager
- Assists colleagues to perform similar or related jobs when necessary
Executive Chef 4
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders
Executive Chef 5
- Maintains own working area, materials and company property clean, tidy and in
- Good shape; reports defective materials and equipment to the appropriate individual
- Continuously seeks to Endeavour and improve the department s efficient operation,

Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk


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