Arabic Chef

The Role
To supervise the assigned station / section produce a consistent high quality product ensure a courteous professional efficient and flexible service consistent with Accor Policies & Procedures in order to maximize guest satisfaction.
Key Deliverables and Responsibilities
Planning & Organizing:
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production purchasing & manpower planning.
The ability to make requisitions of all items needed for the next day with the assistance of the Sous Chef or senior Chef on duty.
The ability to prioritise plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
Operations:
Produces high quality plates both design and taste wise.
Ensures that the kitchen operates in a timely and effective way that meets quality standards.
She/he assists the Outlet Chef with the daily food production in her/his outlet and has to ensure topquality products as per the Hotel standards
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
Controls food wastage without compromising on food quality.
Orders supplies to stock inventory appropriately.
Complies with and enforce sanitation regulations and safety standards.
Maintains a positive and professional approach with coworkers and guests.
Works with the executive chef to produce diversified menus in accordance with the hotels policy and vision.
Produce high quality dishes that follow up the established menu and level up to hotels standards as well as to guests requirements.
To come up with new dishes which appeal to the clients whenever required.
Plan the food design in order to create a perfect match between the dishs aspect and its taste;
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
Perform as per OSM Standards and in line with the 7 key issues and 4 corner stones.
Maintain order and discipline in the kitchen during working hours.
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
Make sure the hygiene and food safety standards are met in all stages of food preparation.
Train the kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
Ensures that interkitchen food transfers are accurate and conform to hotel policy.
Recommends changes in systems and procedures to increase efficiency and improve service levels.
Ensures that all the kitchen equipment is operated maintained and stored properly and is safe to use.
Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department.
The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
The ability to distribute work equally to Heartists and follow up instructions as per hotel standards.
The ability to train and develop junior chefs.
The ability to expedite the food pass for a la carte restaurants.
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
The ability to act as a liaison between the Executive Chef Executive Sous Chef and other senior Chefs and the line Heartists
Administration:
The ability to verify that all scheduled staff are present and signedin.
The ability to perform administrative duties (paper work) i.e. food transfers human resource forms scheduling and recipes.
The ability to communicate with the Executive Chef Sous Chef or Senior Chef on the performance of all Heartists and of the work performed.
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
The ability to respond properly in any hotel emergency or safety situation.
The ability to handle and rotate food according to established procedures
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
The ability to sign acceptance for tools knives uniforms etc. and will pay back to the company for any loss or damage of said equipment.
Fill out the appropriate log sheets according our standard on a daily base
Be aware of accident prevention and help enforce safe work habits Zero accidents is our goal.
No Heartists to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
Any violation of the above mentioned rules will be subject to disciplinary action.
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
Ensure proper care of all equipment and furniture entrusted for Heartists use.
Be wellfamiliar with the hotels policies and procedures wellacquainted with the physical layout of the hotel and its premises and knowledgeable of the hotels emergency procedures in regard to fire medical threat blackout and evacuation.
Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.
Respects and ensures respect of the hotels commitments to Sustainability program (saving energy recycling sorting waste etc).
Understands and strictly adhere to the Rules & Regulations established in the Heartists Handbook and the Hotels policy on Fire Hygiene Health and Safety.
Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
Does not disclose any financial information or any other information of the Accor Hotels.

Qualifications :
Minimum of 3years experience in 5* hotel.
Experience in the GCC and/or Middle East Region is a plus.
Excellent communication skills both written and verbal required.
Strong culinary skills and knowledge of various cooking techniques.
Familiarity with different kitchen sections and their operations.
Excellent understanding of food safety principles and hygiene standards.

Additional Information :
Ability to work efficiently under pressure and meet tight deadlines.
Positive attitude and willingness to learn and grow in the culinary field.
Physical stamina to stand for extended periods and work in a fastpaced environment.
Flexibility to work various shifts including weekends and holidays.
Attention to detail and commitment to maintaining highquality standards.
Ability to follow instructions accurately and work independently when required.
Passion for culinary arts and dedication to customer satisfaction.

Remote Work :
No

Employment Type :
Fulltime
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