Key Accountabilities \xe2\x80\x93

Work with the Sous Chef and Executive Chef to improve food quality, service, cleanliness, merchandizing and promotions.
Train, supervise, counsel and discipline Culinary associates for the efficient operation of the outlet.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedule and direct staff in their work assignments with the support of his Sous Chef.
Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.
Organize special events in the restaurant such as promotions, receptions with the support of his Sous Chef / Executive Chef.
Maintain communications with all departments to ensure customer service needs are met.
Develop, implement, and change menu items on an as-needed basis.
Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality, kitchen safety and hygiene standards are met.
Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of restaurants ensuring budgets are achieved and support overall hotel operation.
Control food, payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained. Evaluate cost effectiveness of all aspects of Kitchen operation. Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.
Liaise and maintain good guest relations with patrons to ensure dining satisfaction is exceeded at all times.
To be involved in other outlet operation to help improve the products and services.
Monitor outlet activity and trouble shoot as needed.
Attend outside as well as internal promotions, meetings or training to remain current with food and beverage knowledge.
Perform other duties as assigned by Executive Chef, Food and Beverage Manager.

Knowledge, Skills & Experience

Education

Bachelor\xe2\x80\x99s degree in Hotel Management / Course in Hotel Management

Job Experience

3-5 years hotel industry experience.
Minimum 1 year of experience as a Chef De Partie in Food and Beverage Production in 3 or 4-star hotel
GCC experience preferred.

Others

Excellent interpersonal and communication skills.
Knowledge of computer applications like FMC, mathematics skills as well as budgetary analysis capabilities required
Experienced and effective people manager.
On the feet thinking to drive creative solutions to overcome obstacles.
A team player, willing to learn, train and motive the team.

Qualifications

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Primary Location: United Arab Emirates
Job: Landmark Hospitality Food & Beverage
Organization: Foodmark UAE
Schedule label /\xd8\xa7\xd9\x84\xd8\xac\xd8\xaf\xd9\x88\xd9\x84 \xd8\xa7\xd9\x84\xd8\xb2\xd9\x85\xd9\x86\xd9\x8a: Regular
Shift: Standard
Job Type: Full-time
Day Job
Job Posting/\xd9\x86\xd8\xb4\xd8\xb1 \xd8\xaa\xd8\xb3\xd9\x85\xd9\x8a\xd8\xa9 \xd8\xa7\xd9\x84\xd9\x88\xd8\xb8\xd9\x8a\xd9\x81\xd8\xa9: Nov 17, 2023, 9:56:42 AM