| Job Location | Dubai |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
- To conduct regular meetings with the Executive Chef and Executive Sous Chef.- To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.- To ensure the accurate maintenance of food recipe data.- Liaises with Engineering to ensure prompt and efficient repair and maintenance.- To identify market-needs and trends in terms of food for both hotel guests and the local market.- To monitor and analyze the menus and product of competitors.- To ensure that Chefs de Partie are fully aware of market trends and that product meet their requirements.- To plan and implement in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B, Food promotion.- To assist in performance appraisals when necessary.- To identify training needs and plan training programs for the ambassadors.- To conduct training for ambassadors in accordance to the Annual Training Plan in order that ambassadors have the necessary skills to perform their duties.- To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
Keyskills :
A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making Feel Welcome resonate as the finest hotel promise.
From luxury to economy and in every corner of the globe, AccorHotels more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.
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