Head Chef | Hyatt Centric
A well-known and well-reputed Company based in Dubai, United Arab Emirates is looking for an experienced, skilled, competent, mature, capable, efficient, qualified, creative, and intelligent candidate with significant competency, good knowledge, and relevant working experience for the position of “Head Chef”.
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| Company Name | Hyatt Centric |
Job Requirements and Benefits:-
| Qualification | Masters Degree | Bachelors Degree |
| Experience | 2 – 3 years of Relevant Experience Required |
| Monthly Salary | 5,000 AED – 6,000 AED |
| Employment Type | Full Time | Permanent |
| Company Size | 100 – 500 Employees |
| Benefits | Medical Insurance | Performance-based Increments |
| Location | Dubai |
About the job
Organization-
Hyatt Centric
Jumeirah Dubai
Summary
Main Duties and responsibilities:
Administration
- To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- To oversee the preparation and update of individual Departmental Operations Manuals.
- To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
Customer Service
- To ensure that team members also provide excellent service to internal customers as appropriate.
- To spend time in culinary areas observing guest and team members interaction, coaching the team members as and when necessary.
- To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Financial
- To maximize team productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- To ensure that each profit center is operated in line with maximizing profit while delivering on the brand promise.
- To ensure that each cost center operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- To assist in the preparation of the Annual Business Plan.
- To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
- To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Operational
- To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To monitor all operations, especially during peak business periods and make adjustments where necessary.
- To ensure implementation of FSMS standards and procedures.
- To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- To make sure that all team members are up to date with the availability of seasonal and new products on the market.
- To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
- To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
- To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
- To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
- To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
- To conduct annual Performance Development Discussions to support them in their professional development goals.
- To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
- To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
- To adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
- To attend training sessions and meetings as and when required.
- To carry out any other reasonable duties and responsibilities as assigned.
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 year work experience as Head Chef in medium or large operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must
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