Job description

Chef de Cuisine - Levantine Cuisine 
(19030)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

Job Summary

To supervise the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses.  To deputize in the absence of the Executive Chef, Executive Sous Chef.

Key Responsibilities

• Strong creative and conceptual skills, with the ability to elevate classic dishes.
• Ensure creativity is balanced with respect for tradition and core flavors
• Drive the creative direction of the menu, delivering modern interpretations of classic Arabic and Levantine dishes
• Ensure consistency and highest quality in food taste, temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and 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; minimise 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’s quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions
• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Guide employee orientation for new hires
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures
• 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
• Review food cost analysis on a daily basis to in line with budget and forecast
• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
• Recommend promotions, transfers of staff to various outlets for Executive Chef approval
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets
• Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
• Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
• Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
• Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
• Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
• Build guest loyalty and develop professional relationships with regular guests
• Continually improve product and obtain feedback from guest and patrons
• To perform any other duties as directed by Executive Chef.

Skills, Experience & Qualifications

• Minimum 8-year experience in culinary field with at least 5 years’ experience in an International Class Hotel or high-volume operations of a 5-star caliber
• In-depth culinary knowledge
• Completed an internationally recognized apprenticeship, culinary school or certified training program
• Apprenticeship or any other culinary certificate/diploma an advantage
• Deep knowledge of traditional Arabic and Levantine cuisine fundamentals.
• Excellent leadership, organization, and communication skills.
• Highly hands-on, operationally strong, and detail oriented.
• Passionate, inspired, and driven by culinary excellence.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. 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.