EXECUTIVE CHEF

Company Description At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way.
Here our colleagues become storytellers themselves.
With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us.
Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work.
We are a colourful, diverse, professional team and love our friendly, informal culture.
COME AS YOU ARE & JOIN THE  25h TRIBE.
Job Description How does your working day look like …   Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.
Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.
Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests.
Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.
Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with the hotel policy Interact with management of other departments within areas of responsibility and to develop solid working relationships with them Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
Liaise with back of the house manager from stewarding department in order to ensure adequate supply of equipment and toe establish standards of hygiene and cleanliness for all kitchen areas.
Liaise with Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance Monitor food standards in each Outlet and Banquets Make recommendations to Management for the modernisation of equipment, production methods, presentation and improved guest satisfaction.
Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of policies and procedures, special further improvement plans and guest comments.
Ensures that all safety rules, emergency procedures  and fire prevention colleagues strictly enforce regulations Identify market needs and trends in terms of food for both hotel guests and local markets Optimize the use of materials, manpower in daily operations to ensure maximising revenue and guest satisfaction.
Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
Supervise and allocate work to associates according to their knowledge and skill level.
Control all inventory and purchasing and ensure all Inventory information is posted on the system before cut off deadline.
Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.
Ensure all cleaning schedules are being followed and completed to the required business standard.
Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation at all times.
Perform related tasks and duties as assigned and deemed responsible by management.
Qualifications Your personality counts more than your CV … Expert in hygiene, health and safety knowledge.
Expert in menu development, pricing, production and delivery skills.
Expert in product quality and presentation skills.
Expert management of multi cuisine kitchens with show cooking.
Expert culinary knowledge of both classical and international culinary trends.
Strong communication and interpersonal skills.
Strong customer service orientation.
College Degree in Culinary Arts or similar from an accredited Culinary School.
At least 10 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry; with at least 5 year overseeing a kitchen as Executive Chef of a market-leading hotel brand.
Additional Information What’s in it for you … Get to know all the other 25hours hotels and stay ten nights a year for free as an employee! Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world Benefit from great offers from our numerous cooperation partners Be part of our hilarious staff parties and much more...