Chef De Cuisine - Culinary - Jumeirah Emirates Towers

Job Description

About Jumeirah & the Hotel:Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different? brand promise.Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.An architectural masterpiece,Jumeirah Emirates Towersoffers luxurious experiences in the heart of UAE?s most dynamic city. Soaring high above the central business and commercial district, Jumeirah Emirates Towers is a dramatic backdrop to Dubais skyline and a visible statement of the regions growing corporate success. Comprising two equilateral triangles, this landmark structure is home to an Office Tower, Hotel Tower and shopping Boulevard. The hotel encompasses 400 spacious rooms and suites, 15 world-class restaurants and bars,TaliseFitness,TaliseSpa as well as elite shopping and lifestyle attractions at the Boulevard, a prestigious retail destination. The award-winning hotel has multiple venues for inspiring events including the grand Godolphin Ballroom and 16 meeting rooms.Aboutthe Job:An exciting opportunity has arisen for an experienced Chef De Cuisine forJapanese andSouth American cuisineto join Culinary team inJumeirah Emirates Towers. The main purpose of this role is to handle the Culinary teamin producing and maintaining a high standard offood preparation and presentation required by the hotel.To work in any section of the kitchen when necessary, due to business pressure or employee shortage.Your key responsibilities will include:

• Ability to handle multiple tasks as well busy banqueting & volume production with an eye to detail and presentation.
• Stay up to date with latest culinary trends and create ideas into better and consistent implementations.
• Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace.
• Creating in conjunction with the Chef De Cuisine/Executive Sous Chef of menus, buffets and ?specials? which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To maintain good working relationships with colleagues and all other departments.
• Assumes responsibility for increasing departmental sales and profit.
• To minimize payroll costs by maximizing the productivity and efficient scheduling of employees.
• Towrite astandard recipes which allow the property to run at an acceptable food cost. .
• To monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
• To developmenus, buffets and specials which meet the needs and which comply with company and hotel policies and procedures and minimum standards.
• To assist in writing and updating the relevant section of the Departmental Operations Manual.
• To assist in maximizing colleaguesproductivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To maintain good working relationship with colleagues and all other departments.
• To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maintain and enforce good hygiene and sanitation procedures.
• Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
• Any other duties as may reasonably be requested by the management.
• To assistin all administrative tasks.

About you:In order to be considered for this role you will have at leasttwo years of working experience in a similar role in a luxury five-star hotel environment.You will have excellent written and spoken English skills, additional language is advantage. Knowledge of hotel operating systems is a must. Yourexperience in handling guestrequests and exceeding their expectations would be regarded as essential.Should be able to quickly learn and adapt to a new work environment.About the benefits:Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who like to associate her/himself with one of the most luxurious brand in the hospitality industry.

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