Company Description

Discover the warm French-Polynesian welcome of our luxury 5 star beach resort situated on the East Crescent of the world famous Palm Jumeirah, offering a rejuvenating escape inspired by the rich culture of the South Pacific.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With magnifique touches of French elegance interlaced throughout the hotel, we invite you to \xe2\x80\x98Live the French way\xe2\x80\x99 and indulge in excellence.

• Organizes together with the team shifting in the section with regard to mise en place production and its service
• Guide the team during the daily operations
• Maintains good colleagues relations and motivate colleagues
• Ensures that training on a one-to-one basis has been carried out and comprehended
• Works to the specifications received by the Chef de Cuisine regarding portion size, quantity and quality as laid down in the recipe index
• Check all set-ups for banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel\xe2\x80\x99s quality standards specifications
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef
• Checks the main information board regarding changes in any Banquets or other information regarding the organization
• Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and preset SOP
• Passes all information to the next shift about functions
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Checks on Commis Chefs on his/her section: e.g personal hygiene.
• Other duties as assigned

Qualifications

• Physically fit and able to stand for long hours
• Excellent leadership & supervisory skills with a \xe2\x80\x9chands-on\xe2\x80\x9d approach
• At least four year in a five star international chain hotel/restaurant
• At least one year in an international five star hotel/ restaurant in similar position
• Sound knowledge about all kinds of cooking techniques and methods
• Should have creative mind

Accor