Executive Chef
(5324)

Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.

Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai\'s endless dunes and rich culture.

About The Role

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleagues satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and colleagues cafeteria) and all support areas (e.g., dish room and purchasing).

Core Functions

Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation, presentation and delivery over the course of the day. Food safety procedures are monitored and followed according to local authority requirements.

Key Duties and Responsibilities

Leading Kitchen Operations for Property

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands colleagues positions well enough to perform duties in colleagues absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with colleagues and ensures colleagues do the same within the team.
• Solicits colleagues feedback, utilizes an "open door" policy and reviews colleagues satisfaction results to identify and address colleagues problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring colleagues understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand\'s safety standards.

Ensuring Culinary Standards and Responsibilities are met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures colleagues maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures colleagues are treated fairly and equitably.
• Trains kitchen colleagues on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of colleagues and provides feedback to individuals and or managers.
• Manages colleagues progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Supervisory Responsibilities

• Supervises day-to-day activities; provides a \xe2\x80\x9cHands On\xe2\x80\x9d approach to training and planning.
• Assigns and delegates work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the standards of excellence.
• Ensures performance evaluation of subordinates, mentoring and identify training needs
• Empowers employees to provide excellent customer service

Fiscal Responsibilities

• Ensure that the outlet\'s operational budget is in line and costs are strictly controlled maximizing profitability.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.

Experience & Educational Requirements

• Culinary Arts, Hotel and Restaurant Management Bachelor Degree or its equivalent.
• Diploma Certification in a Culinary Art.
• HACCP certified
• 4 -5 years in similar position in a five star hotel.
• Middle east experience desirable
• Ability to manage food ordering, and process invoices according to standards set.
• Ability to organize food production sheets for varied menu.
• Demonstrated ability to supervise and develop staff.
• Ability to work as a team player with other managers to ensure a smooth operation in the commissary and at all satellite sites.
• Ability to multi-task and meet deadlines.
• Financial planning and budget management skills.
• Must be familiar with staff costs and food costs for organic and conventional ingredients
• Maintains an efficient workflow between the staff with prep, cooking, cleaning, and deliveries.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast paced environment.
• Ability to lead the teams of various nationalities.
• Ability to handle issues presented on the fly from off-site locations and the commissary kitchen.
• Understands work requirements and improves levels of competence.
• Exercises leadership - Communicates thoughts, feelings and ideas in a professional manner.
• Uses an appropriate leadership style for different situations.
• Exercises leadership - Communicates thoughts, feelings and ideas in a professional manner
• Must have a professional appearance and good hygiene
• Demonstrated ability to supervise and develop staff
• Excellent communication skills
• Ability to build relationships, internal and external, to the hotel and the Company
• Demonstrate positive behaviours, smiling, being polite and courteous.

Join a team that is warm, caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Kerzner International