Shangri-La Dubai

The award-winning Shangri-La Dubai offers luxurious accommodations, exceptional dining and gracious hospitality in the heart of one of the world\'s most dynamic cities.

Located along Sheikh Zayed Road, the 42 storey hotel is 15 minutes from Dubai International Airport and 5 minutes from the Dubai Convention Centre, World Trade Centre, Dubai International Financial Centre and downtown Burj Khalifa Dubai. It is within close proximity to shopping malls including the famous Dubai Mall as well as Dubai\xe2\x80\x99s popular beaches.

The hotel\xe2\x80\x99s 302 rooms, serviced apartments, residences and offices offer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully-selected furnishings create an experience of unparalleled style and comfort.

As Executive Chef, we rely on you to:
Clearly set and manage the Culinary vision for the department and ensure it is align to hotel and company goals as an active member of the Executive Committee
Be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets, and other food facilities, resulting in outstanding guest satisfaction
Direct and oversee all aspects of the hotel\'s food production and planning
Be responsible for the smooth running of the operation and manage areas of profit, stock, and wastage control in the kitchen
Train, develop, and motivate culinary leaders and members to meet and exceed established food preparation standards on a consistent basis
Approach all encounters with guests and team members in a friendly and service-oriented manner
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Provide direction for all day-to-day operation in the kitchens
Understand employee positions well enough when assigning duties to others to ensure they perform the tasks in employees\'absence or determine appropriate replacement to fill gaps
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilize interpersonal and communication skills to lead and influence the culinary staff
Advocate sound financial/business decision making, demonstrate honesty, integrity and lead by example
Provide and support service behaviors that are above and beyond guest satisfaction and retention
Improve food quality by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when required
Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Review staffing levels to ensure that guest service, operational needs and financial objectives are met
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food & Beverage operation
Determine how food should be presented in an excellent quality manner and level
Recognize superior quality products, presentations, and flavor
Ensure compliance with food handling and sanitation standards through food safety management systems and policies uncompromisingly
Ensure all equipment in the kitchen is properly maintained and in working condition in accordance with hotel standards
Coordinate with the Purchasing department for the purchasing, storing and quality of needed goods
Ensure all products are prepared in a consistent manner and meet department appearance/quality standards
Ensure proper grooming and hygiene standards for all Culinary teams are met at all times
Interact with guests to obtain feedback on food quality, presentation, and service levels
Actively respond and handle guest problems and complaints, and consider it in the training plans
Maintain Quality levels of receiving, storage, production, and presentation of food
Ensure sufficient staffing levels are scheduled to accommodate business demands
Follow and enforce all applicable safety procedures specified for kitchens and related operations
Discuss daily food cost report with key kitchen and F&B team members
Review weekly and monthly schedules to meet forecast and budget targets in concerned areas
Attend the daily morning meetings and other administrative sessions as invited and required
Identify the development needs of kitchen staffs and provide coaching, mentoring, and help them improve their knowledge or skills
Be hands on with ISO 22000 or HACCP
Perform additional duties as requested by the hotel management as and when required

We are looking for someone who:
Has a Degree in Culinary Arts
Has minimum 6-years\xe2\x80\x99 experience as an Executive Chef in luxury hotels. UAE experience is strongly required
Has a strong communication skill to manage a diverse team
Always thinks outside of the box
Enjoys being creative
Has good organisational skills
Leads by example
Enjoys interacting with people
Is detail-minded, creative and has the ability to drive and lead change
Is always aware of latest market trends and industry updates
Enjoys being challenged
Is friendly, helpful and trustworthy leader
Displays curiosity and takes time to learn and understand new culinary trend