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Executive Chef Job in Dubai, UAE
Key Responsibilities:
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
- Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
- Keep an updated hotel policies and procedures file.
- Work with the People Services Manager to ensure the departmental performance of staff is productive.
- Create a plan for future staffing needs.
- Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
- Conduct probation and formal performance appraisal in line with company guidelines.
- Maintain up-to-date staff records and approved leave requests.
- Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.
- Participate in the preparation of the hotel’s revenue plan and marketing programmes.
- Determine with the Finance Director the minimum and maximum stocks of all food, material, and equipment.
- Work with Finance in the preparation and management of the department’s budget.
- Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
- Be aware of the duty of care and adhere to occupational, health, and safety legislation, policies, and procedures.
- Be familiar with property safety, first aid, and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Implement and practice HACCP.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
