About Company

DO YOU HAVE WHAT IT TAKES TO BE PART OF THE MELI\xc3\x81 DESERT PALM FAMILY?

Meli\xc3\xa1 Desert Palm Member of Meli\xc3\xa1 Collection, is part of the global Spanish hotel company,
Meli\xc3\xa1 hotels International. Located only 20km outside Dubai\xe2\x80\x99s city centre, this Arabian
retreat is the ultimate escape to relax in sophisticated elegance. A combination of rooms,
suites and cosy private pool villas, chic spaces for culinary refinement and spa
indulgences surrounded by vast green landscape and endless sunshine

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WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE

At MELIA DESERT PALM MEMBER OF MELIA COLLECTION, we always behave in the following way.
We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
We use our initiative and always find the best way to solve a problem for a guest or a colleague.
We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
We always think of new ways to surprise and delight our guests.
We treat guests and colleagues with dignity and respect. Everyone is important.
We hold ourselves to the highest standards of honesty and integrity.
We are proud to represent our hotel and our country to guests from all over the world.

WHY THIS JOB EXIST

The Executive Chef fulfils as a member of the management a very important task. His/her main target is to keep up the Culinary Standards in the kitchen. He/she exercises strong leadership and gives a strong accent on visible management in the front area, especially during main service hours.

Responsible for implementing the decentralized F&B strategy and defining attributes and products for their hotel, creating innovative and competitive culinary products.

Maintains our standards of quality, service and facilities in all areas over which he/she has responsibility and authority. He/she accounts for the overall smooth and economical running of the department and is directly responsible for the Food Cost and the quality of the product. He/she signs for the production of the best possible food quality with no compromises to quality.

Assists the management in supervising and implementing the Operational Standards as well as the properties internal rules and regulations.

HOW YOU CAN SUCCEED IN THIS ROLE

Within MELIA DESERT PALM HOTEL DUBAI, the top-performing people who do this job always demonstrate the following attitude:

Working with Others:
o They always try to anticipate and exceed the needs of customers and colleagues
o They use their own initiative and good judgement to solve problems in a calm and efficient way
o They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
o They always act with personal professionalism and integrity

Taking Responsibility:
o They always conduct business honestly and fairly. They keep sensitive information confidential.
o They can prioritize their workload effectively and be organized and structured at work.
o They manage their time and pay attention to detail. They know their jobs and can work without close supervision.
o They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy.

Delivering Results:
o They are committed to meeting and exceeding all performance standards
o They constantly look to develop their own professional skills and abilities
o They perform job tasks in line with established policies and procedures
o They always try to provide a top-quality experience to all our guests.

JOB SPECIFICATIONS:

FUNCTIONAL COMPETENCIES AND RESPONSIBILITIES:

Please note that this is not an exhaustive list of everything that needs to be done. MELIA DESERT PALM employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Nature & Scope

Must be thoroughly familiar with all Melia Desert Palm corporate and local Operational, F&B Culinary Standards and ensure they are followed.

Must assist all Department Heads under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.

Responsibilities and Authority

Internal:Works in harmony with his/her colleagues and all other departments
External:Clients, suppliers and other business partners, Dubai Municipality
Materials:Operating supplies, machinery and assets within his/her area.

More detailed duties and responsibilities are listed below and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the property\xe2\x80\x99s operation.

Principal accountabilities:

A)Commercial / Sales
To maintain on a day-to-day basis the standards and policies of Melia Desert Palm as agreed by the General Manager.
Assist the F&B Manager for the annual planning of food promotions.
Executes test cooking for new menus.
Controls and analyses permanently: Quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene.
Supervises all outside catering and in-house parties in respect of food, quality and presentation during the event.
Is mainly responsible for the food cost. He/she should not undergo the minimum food cost, but also not exceed the maximum, on condition that the business circumstances are normal.
Cares to maintain the optimum to control the operating, payroll and food cost.
Checks work schedules of the entire kitchens and secures staff is planned to the requirement of the operation.

B)Menu planning / Production
Controls in all sections the mise-en-place for quality and quantity.
Co-ordinates together with F&B changing of programs, promotions according to seasonality\xe2\x80\x99s (inclusive of recipes, costing and test cooking).
Checks daily the quality of food produced and tastes before each service the dishes.
Is dealing favorably with complaints and avoids discussions between the kitchen and the service staff.
Ensures regularly all preparation of food is done according to our recipes and presentation standards.
To be fully familiar with local food hygiene and HACCP standards as per Dubai Municipality.
C)Organization
Keeps the recipe files updated.
Ensures all working stations in the kitchen are well organized, equipped and properly maintained.
Ensures that cleanliness is always maintained and informs Stewarding Supervisor of any short-comings and follows up permanently.
Is checking on cleanliness and hygiene at all times, especially in the fridges to be at any time prepared for a visit of a Health Inspector.
D)Purchasing / Control / Storing
Is responsible that food orders reach purchasing according to the standard and with all necessary information.
Orders according to the established guidelines by completing the necessary forms.
Signs all purchase orders in respect to quantities ordered.
Checks and controls food deliveries for quality and will ensure proper storing.
Checks and keeps records of all fridges and stores regarding temperatures, state of expiry dates, etc.
Co-ordinates monthly inventory taking for kitchens and stores together with Cost Controller.
Provides the Cost Controller with the necessary information for recipe calculations.
Advises purchasing in respect of quality and quantity (together with F&B).
Has the right to refuse delivery if commodities do not compare with our specifications and quality standards.
Controls that he/she is getting all relevant credits from the accounting that are affecting food cost. Makes sure no merchandise is given out of the kitchen without proper voucher.

E)Strategy
Implements and monitors F&B standards, creating action plans for their hotel when necessary
Defines the culinary & service direction for all services and outlets
Define recipes, cost breakdowns and cost analyses
Defines products, ingredients and qualities aligned with the brands
Defines the concepts for new outlets, carrying out market research and defining operational needs
Cooperates with Procurement in the selection of F&B suppliers
Develops specific products with suppliers
Ensures consistency and the highest quality in the taste, presentation and appropriate temperature of the food served in all kitchens
Defines OS&E requirements for the hotel
May identify and propose improvements that optimize efficiency in the workplace
Proposes new products to the F&B department (Hotel Services)
Responsible for local F&B alliances (partners, suppliers, etc.)
May identify and propose improvements that optimize efficiency in the workplace

F)Budget
Prepares the annual hotel F&B budget with the GM, BP and F&B Manager
Leads monthly monitoring with their team of:
Revenue and cost analysis and compliance with budget
Updated information on events
Updated information on maintenance in restaurants or bars
Achievements, problems and challenges
Guest reviews and feedback
Analysis of issues related to hygiene and sanitation
Monitors the relevant departmental KPIs, including Reviewpro and Mystery Guest
G)Investment
Analyses hotel needs and requests F&B investments for the Annual Investment Plan
Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year
H)Marketing
Designs programs, activities, events (theme days, product days, cooking workshops, campaigns for special days) by brand together with Marketing / Social Media and plans similar activities 6 months / 1 year in advance
Is aware of the key players in the destination and carries out PR activities through the contact network
Responsible for selecting and contracting Activities (Entertainment) for the outlets for which they are responsible
Meets regularly with the hotel GM and F&B Manager to define innovative F&B actions to help position the hotel and brand in the market
Organizes regular training sessions for sales and events staff related to new menu items
I)Human Resources
Responsible for the optimization of staffing levels, ensuring the hotel has an appropriate number of employees based on occupancy and expected covers to be served
Plans the work roster, breaks and vacations
Controls compliance with the work roster, breaks, vacations and staff absences
Responsible for the selection of culinary, restaurant and bar staff together with the Human Resources department
Controls the overtime reports sent by the respective outlet managers
Guarantees progressive training for staff to ensure that they have the skills and technical know-how required to perform their work
Guarantees compliance with minimum training requirements
Together with the Human Resources department, detects potential staff for development and prepares succession plans for critical positions
Carries out performance reviews for essential Culinary management team members. Regularly requests feedback from supervisors on the performance of staff and/or personally observes their performance
Responsible for training managers in the Culinary team
Responsible for identifying the most suitable training programs for hotel staff based on the budget or the requirements defined by the F&B (Hotel Services) team
J)Security
Responsible for the implementation of the HACCP regulations (Hazard Analysis and Critical Control Points) and SSWM (Stay Safe With Melia) protocols, and also implementing corrective measures whenever necessary and for monitoring customer satisfaction
Ensures cleaning is carried out correctly and on schedule
Regularly reviews the FOH and BOH to check that all the equipment is in correct working order and regulations are being observed
Ensures that all kitchen staff follow the company\'s cleanliness standards
K)Sustainability
Promote responsible and sustainable dining options
Ensure the implementation of sustainable and healthy consumption based on local products and promoting the local cuisine in our destinations
Ensure the reduction of our environmental impact by minimizing food waste

ADDITIONAL RESPONSIBILITIES: (These responsibilities are mandatory to all positions)

To organise and lead all departmental meetings, briefings & internal or external training sessions as required.
Communicates performance standards and expectations throughout the department, in a way that drives and motivates team members to take action and accountability
Establishes and maintains an inclusive environment by ensuring effective two ways communication processes are set up
To act wholeheartedly in the interests of the Company at all times & not to perform, arrange or carry out any work or activity which could be considered to be in competition with or affect in any way the company interests or be detrimental or damaging to it\xe2\x80\x99s public image.
To ensure maximum efficiency, employees are engaged on the basis that they must be prepared to undertake reasonable duties other than those for which they have been specifically engaged.
Be environmentally friendly, reduce waste, recycle when possible, and reuse whenever applicable.
All employees are expected to co-operate with the management, to ensure the successful application of the Company\xe2\x80\x99s Equal Opportunities & Harassment policies.
To carry out any reasonable & lawful direct instruction given by the General Manager during working hours.

MELIA HOTELS INTERNATIONAL BEHAVIOURAL COMPETENCIES:

Thought:
Innovation \xe2\x80\x93 Level 3
Searching for opportunities in the market to create new products and services/ businesses in Meli\xc3\xa1.
Integrating different solutions and viewpoints, generating new and different ideas.
Implementing ideas that have cross sectional impact on efficiency and profitability.
Facilitating in your area a way of thinking that questions what is established (for example: brainstorming, suggestion boxes, etc.).
Strategic Vision \xe2\x80\x93 Level 3
Having a cross-sectional vision of the Business and of the organization.
Acting considering the benefit that a certain decision may have on the overall business.
Developing plans and objectives taking into account the Meli\xc3\xa1 strategy.
Proposing overall solutions that impact the Meli\xc3\xa1\xe2\x80\x99s business and strategy.

Results:
Planning & Monitoring \xe2\x80\x93 Level 3
Anticipating situations and obstacles and taking them into account when planning
Planning by coordinating and involving different stakeholders (departments)
Identifying the resources you are going to need in the future to carry out established plan
Establish monitoring systems along with the stakeholders (e.g. Periodic meeting, video conferences, etc.) to guarantee that the established benchmarks are reached

Results Orientation \xe2\x80\x93 Level 3
Setting ambitious goals and making an effort to achieve them beyond the established objective
Making decisions with a clear objective of improving results
Considering the impact that all your decisions have on other stakeholders (areas, departments, etc.) and on the image of Melia Desert Palm & Melia Hotels International
Generating a work atmosphere where the team gets the most out of itself
Guest Orientation \xe2\x80\x93 Level 3
Analyzing in depth the needs of the current and future guests
Anticipating guest needs and providing services / products that go beyond their expectations
Involving and cooperating with others in initiatives that provide greater added value to the guest
Generating an environment in which others are excellence oriented in the service and provision of added value to the guest

Yourself:
Change Management \xe2\x80\x93 Level 3
Redefining work objectives, projects, plans, etc., to adapt to the new situation.
Being the first to apply the changes (of strategy, systems, tools, etc.) giving an example to the others.
Facilitating others \xe2\x80\x9cto join\xe2\x80\x9d the change, helping them to understand them and accept them.
Generating a work atmosphere where the differences are valued and receive support.
Self-Learning and Knowledge Management \xe2\x80\x93 Level 3
Acting as an adviser, offering and transmitting your knowledge to others.
Generating a work environment that favours the interchange of knowledge and learning.
Proactively sharing best practices in your area of responsibility.
Using different systems/tools to transmit knowledge according to the situations or interlocutors.

People:
Influence & Negotiation \xe2\x80\x93 Level 3
Involving experts or 3rd persons in order to influence (superiors, guests, suppliers) others
Use appropriate communication techniques to achieve a greater impact on your conversers (storytelling, design-thinking, etc.)
Applying advanced negotiation techniques to achieve your objectives (e.g. Knowing when to apply pressure or when to give in)
When negotiating, make concessions without damaging the relations with your conversers (seek a \xe2\x80\x98win-win\xe2\x80\x99)
Leadership \xe2\x80\x93 Level 3
Relating the company\xe2\x80\x99s strategy to the team\xe2\x80\x99s objective.
Communicating Meli\xc3\xa1\xe2\x80\x99s the vision and values so as to inspire and motivate the team.
Facilitate the progress of the best collaborators, although that involves \xe2\x80\x9closing them from the team\xe2\x80\x9d.
Giving visibility to the team\xe2\x80\x99s successes, both inside and outside the organization.
Collaboration & Teamwork \xe2\x80\x93 Level 3
Working to achieve the cooperation and cohesion of the team (for example, establishing joint activities, meetings, etc.).
Facilitating the integration, relationship and connection between people of different teams, cultures and geographic areas.
Recognising the contributions of your team and those of other teams, valuing the result as a success of everyone.
Making decisions taking into account other departments / areas / businesses that may be affected.

Skills Required