Kitchen - Specialty Outlet Chef - Seafood Restaurant

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Specialty Outlet Chef, you are responsible for managing the day to day operation in your Outlet. And taking over all responsibilities of the Executive Sous Chef during his / her absence, striving for the highest possible Guest satisfaction.

General Duties and Responsibilities:

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the guest is of highest quality and standard
• Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Hotel
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
• Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
• Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run your kitchen smoothly
• Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction.
• Ensure Colleague Development in your kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Learning & Development Department and the Department Head
• Plan effectively all FF&E and Operating equipment for his Kitchen to ensure a smooth operation
• Conduct competition checks (as instructed) to assist the hotel in being updated and competitive in the local market
• Drive together with the Executive Chef and Food & Beverage Manager all events in the outlet as per the annual promotional  calendar
• Participate to meet / maximize the outlet’s revenue budget and exercise the constant control of operational costs (food, labour, maintenance)

Environment, Health & Safety Responsibilities:

• Adhere with the EHS legislation and EHSMS policies, procedures and EHSMS Manual relevant to their scope of work.
• Conduct and document risk assessment for all procedures and activities with consultation and involvement of departmental colleagues and others, followed by implementation of recommended control measures. Accordingly Health and safety hazard assessment form and Environmental aspect assessment form are prepared.
• Identify and provide required resources in developing and maintaining the EHS system.
• Collect and review relevant EHS data and take action on the outcomes of EHS audits on a regular basis.
• Make sure to fully investigate all incidents reported and to fully implement the preventive measures.
• Ensure effective emergency procedures are in place and practiced regularly.
• Ensure all EHS responsibilities are clearly defined and allocated in position descriptions or duty statements (job descriptions).
• Formulate and implement specific EHS rules for activities conducted within areas under their control, coordinating with other departments or contractors.
• Report to the EHS in-charge, concerned department or Department Head if required in case any colleague or contractors breach EHS rules and procedure within their scope of work.
• Report and document all incidents acquiring within their scope of work, actively participate and cooperate with incident investigation process and take appropriate action as per the investigation recommendation.
• Ensure all colleagues in the department are adequately trained (on job / off job) on EHS on regular basis.

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent specialized culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results