About Company

Reminiscent of a 16th century Italian Palace, Palazzo Versace Dubai is a Neoclassical masterpiece with subtle traces of Arabian architecture. Featuring a striking entrance, high ceilings, landscaped gardens, and a range of well-crafted Italian furnishings, the hotel is truly symbolic of the Versace lifestyle.
Located in Jaddaf Waterfront, less than 15 minutes away from Dubai International Airport and 8 minutes away from Burj Khalifa and Downtown Dubai, Palazzo Versace Dubai is conveniently located along the shores of the historic Dubai Creek. On arrival one is welcomed by the striking \xe2\x80\x98Pietra di Fiume\xe2\x80\x99 design of the iconic Medusa and Greek d\xc3\xa9cor. A walk through the 5-star hotel\xe2\x80\x99s public spaces reveals several exclusive designs and fabrics from Versace, while the lagoon pools and reflection ponds complement the serenity of the lush gardens that surround the hotel \xe2\x80\x93 a true luxury retreat for leisure travellers.
Every single piece of furniture and fabric that adorns the hotel\xe2\x80\x99s 215 hotel rooms and suites, and 169 residences, is designed and tailor-made by Versace exclusively for the Palazzo Versace Hotel in Dubai. Each of the hotel\xe2\x80\x99s 8 restaurants and bars is designed to have an al fresco terrace to reflect the heritage of Palazzos, where the internal court was the informal space to meet, dine and enjoy the weather. The three outdoor pools are decorated with mosaic tiles and surrounded by palm trees and flowers. The beautifully landscaped gardens and unobstructed views of the Dubai Creek and skyline, make this luxury hotel an ideal venue for weddings and social events in Dubai.

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DUTIES/ RESPONSIBILITIES:Provide professional support to the Kitchen in the following:

Check standard recipes ensuring proper portion control, uniformity of taste and quality
Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
Check food preparation, cost, quality, quantity and portion control daily
Report any problems, failures of machines or small equipment and so on as soon as possible
Inspect all refrigerated areas and ensure regular turnover of food items
Liaise with other Sous Chefs and Chef de Cuisine regarding items or staff needed from other departments
Be present and assist with the preparation of food
Check existing stocks and prepare supply requisition forms on a daily basis
Report any out of stock items immediately to supervisors
Perform any other reasonable duties as required by the department head from time to time
Attend all training sessions
Carry out other duties as and when requested by management
Responsible for the direct supervision of all employees of the department
Liaise with restaurant Managers and Headwaiters
Organize and plan annual leave schedules
Organize training sessions for staff
Be firm and critical of subordinates and promptly correct any deviations, mistakes, intolerable behavior or appearance of staff, etc.
Arrange and plan staff for outside catering functions and buffet attendance
Participate in all staff movement meetings and give input
Minimize wastage and spoilage by monitoring occupancy forecasts
Understand, participate and encourage staff to save money and prevent wastage (water, electricity, breakage, etc.)
Support company\'s philosophy and company culture through the use of guest feedback on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
To be aware of, and comply with, safe working practices as laid down under FLS. This will include your awareness of any specific hazards at your work place
To be aware of, and comply with local and relevant Food Acts.
To wear any appropriate protective clothing provided by or recommended by the Hotel.
To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
Be aware of Fire safety plans
Adhere to all procedures regarding Health & safety and HACCP standards.

JOB PROFILE:

QUALIFICATIONS:Globally-recognized culinary qualification
Have a minimum of 4 - 6 years\xe2\x80\x99 experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience.
Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organization experience.

Have the ability to handle multiple tasks at one time.
Willing to work a flexible schedule and holidays.
Train the Trainer, Up-selling skills training, HACCP.
Reading, writing and oral proficiency in the English language

EXPERIENCE:A total of 5-7 years Culinary experience.
5 years minimum in a similar role in a 5 * international environment.

Experience working in a multi-cultural environment.
Organized and well planned.
Able to work with speed and efficiency throughout maintaining positive attitude.

Skills Required

Compensation & Benefits

• - Basic salary
• - Accomodation
• - Meals
• -Transport
• -Visa
• - Medical Insurance
• - Ticket

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