Head Chef Mediterranean Cuisine (french / Italian / Greek)
Dubai, United Arab Emirates
Job Description
Company Description
Banyan Tree Group is one of the world\xe2\x80\x99s leading independent, multi-branded hospitality groups centered on the purpose-driven mission of stewardship and wellbeing while offering exceptional, design-led experiences.
The Group\xe2\x80\x99s diversified portfolio of hotels, resorts, spas, galleries, golf and residences features an ecosystem of 10 global brands, including the award-winning Banyan Tree, Angsana, Cassia, Dhawa and Laguna, and the highly anticipated new brands of Homm, Garrya, Folio, and two new Banyan Tree brand extensions - Escape and Veya.
Established in 2008, with the goal of advancing people development and management excellence, Banyan Tree Management Academy has nurtured over 10,000 associates across 23 countries. The Group is recognised for its commitment to environmental protection and community development through its Banyan Tree Global Foundation. Operating over 70 hotels in 17 countries, it has over 50 new properties in the pipeline. Banyan Tree Dubai is a lively, island escape where stylish stays, incredible dining, warm hospitality, and recreation create lasting memories. Fronted by 500m of a pristine, private beach with uninterrupted views of the Arabian Gulf and backed by the iconic Ain Dubai. With the ambience of a sleek, relaxed, luxe island getaway, Banyan Tree Dubai boasts 3 chilled outdoor pools, fully-serviced beach, award-winning Banyan Tree Spa, a \xef\xac\x81tness center and 7 dining options.
Summary To assist the Executive Sous Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions. Responsibilities Operational
Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company\xe2\x80\x99s Heartist service culture to be responsive, respectful and deliver a great experience.
Leading Myself
Banyan Tree Group is one of the world\xe2\x80\x99s leading independent, multi-branded hospitality groups centered on the purpose-driven mission of stewardship and wellbeing while offering exceptional, design-led experiences.
The Group\xe2\x80\x99s diversified portfolio of hotels, resorts, spas, galleries, golf and residences features an ecosystem of 10 global brands, including the award-winning Banyan Tree, Angsana, Cassia, Dhawa and Laguna, and the highly anticipated new brands of Homm, Garrya, Folio, and two new Banyan Tree brand extensions - Escape and Veya.
Established in 2008, with the goal of advancing people development and management excellence, Banyan Tree Management Academy has nurtured over 10,000 associates across 23 countries. The Group is recognised for its commitment to environmental protection and community development through its Banyan Tree Global Foundation. Operating over 70 hotels in 17 countries, it has over 50 new properties in the pipeline. Banyan Tree Dubai is a lively, island escape where stylish stays, incredible dining, warm hospitality, and recreation create lasting memories. Fronted by 500m of a pristine, private beach with uninterrupted views of the Arabian Gulf and backed by the iconic Ain Dubai. With the ambience of a sleek, relaxed, luxe island getaway, Banyan Tree Dubai boasts 3 chilled outdoor pools, fully-serviced beach, award-winning Banyan Tree Spa, a \xef\xac\x81tness center and 7 dining options.
Summary To assist the Executive Sous Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions. Responsibilities Operational
- Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
- Co-ordinates with Food and Beverage in ensuring that all banqueting and restaurant operations function efficiently and on time.
- Assists in the preparation of duty rosters, vacation planning and scheduling, and public holiday scheduling.
- Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered and are of the appropriate quality at the most competitive price.
- Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
- Assists in the preparation and implementation of the annual promotion plan and menu change cycle.
- Supervises the set-up of all buffets, tea/coffee breaks and food displays.
- Helps to ensure that an accurate and up-to-date recipe bank is maintained.
- Assists in menu planning as directed and utilizes sales analysis and menu engineering techniques accordingly.
- Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
- Assists in the controlling and monitoring of all kitchen expenses.
- Assists in the maintenance of efficient administration preparing and submitting reports as directed.
- Conducts frequent kitchen and back of house checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
- Assists in the selection, training and evaluation of subordinate employees.
- Coaches, counsels, disciplines and develops subordinate employees.
- Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the hotel is represented.
- Attends meetings and training as required by supervisors.
- Quantity and nature of guest comments and complaints.
- Control of expenses and food cost %.
- Standards of cleanliness and hygiene.
- Staff training and development
- Foster a positive and structured work environment which encourages the successful operation of the business, calling upon the necessary processes to deal with disciplinary, grievance and workforce change situations.
- Work alongside with the People & Culture leader to investigate, document and administer corrective action immediately and effectively to reach the mutual goals of the business and the Heartist.
- Hire new Heartists in conjunction with the People & Culture Leader through INES.
- Use the interview guides provided and Talent Meter to gain further information on any potential candidate.
- Strive to increase Heartist engagement by promoting a positive work environment where each Heartist is informed and proactive about the overall business goals. Ensure the consistent delivery of business and associate information with transparency so that each Heartist understands how they contribute to the company\xe2\x80\x99s success. This will include working on the Employee Engagement Survey (EES) and People & Culture Audit. Ensure the EES Champions for the hotel/departmental action plans in order to increase Heartist engagement and improve EES scores year on year.
- Represent the organization as an exemplary ambassador the Accor All Inclusive - Heartist Service Culture.
- Labour Turnover to be closely monitored and proactive actions taken with regards to trends and suggestions to People & Culture leader as well as Hotel Manager/General Manager.
- Ensure bi-annual Talent Review process is conducted and associated documentation maintained to the required standard.
- Facilitate the performance management cycle from probation reviews, annual performance reviews, development plans as well as on the job training.
- Ensure Departments have adequate Departmental trainers, and these are well utilised.
- For all supervisory positions have a transparent development programme in place in conjunction with the Talent & Culture leader as well as Learning & Development.
- Development of direct reports to give them ongoing feedback and development.
- The activities and contribution of the role will impact the performance of the hotel.
- They will act on behalf of the business to work through complex situations and reduce risk, interpreting and implementing company policies and employment legislation as appropriate.
- They will be required to exercise sound judgment and integrity at all times to ensure confidentiality of protected information.
- Be fiscally competent in budgeting, forecasting including the commentary that goes with the documents/meetings.
- Demonstrate full awareness of departmental budget/P&L and work towards achieving it by minimizing expenses and maximizing room revenue.
Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company\xe2\x80\x99s Heartist service culture to be responsive, respectful and deliver a great experience.
Leading Myself
- Positive Orientation
- Operational Decision Making
- Self-Development & Management
- Developing an Empowered Team
- Leading an Engaged and Diverse Team
- Communication
- Advocating Guest Passion
- Business Planning and Analysis
- Business Improvement and Change
Qualifications
Experience/Certificates/Education
Experience/Certificates/Education
- Proven experience as a Head Chef or in a similar role specialized in Mediterranean / French / Italian / Greek Cuisine.
- Capable of manning high-volume, fast-paced operations and leading big teams.
- Exceptional skills in developing menus, creating new recipes, implementing ingredients and modern techniques, cost control.
- This position is responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.
- Diploma from a reputable Hospitality Management / Culinary school preferred.
- Additional certification(s) in Food & Beverage will be an advantage.
- Ability to speak languages like French / Greek / German / Spanish will be an advantage.
- Fluency in verbal and written English is essential \xe2\x80\x93 an additional language e.g. French, Italian, Greek would be an advantage.
- Previous working experience in a truly global work environment is essential.
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Job Detail
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Job IdJD1612000
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationDubai, United Arab Emirates
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EducationNot mentioned