Job DescriptionCompany DescriptionCompany DescriptionWe are far more than a worldwide leader. We are more than 240000 women and men who share something unique.Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differencesYes, we lead the way. But we want to go further, with audacity, with imagination, with passionSOFITEL DUBAI the obeliskSofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!Job DescriptionThe PositionTo maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.Key Roles & ResponsibilitiesQuality StandardsEnsure consistency and highest quality in food taste, temperature and presentationEnsure the quality and cleanliness of all food displays with maximum creativityOperationsCoordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionCheck all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standardsMonitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilageCheck stores and refrigerators and oversee proper storage and recycling of leftoversEnsure effective communication among the kitchens and with other departmentWork closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specificationsSupervise food tasting sessions and guide chefs for new menu implementationAttend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as requiredUpdate menu recipe cards and menu planning for promotionsTraining/ DevelopmentConduct staff training and on-the-job training on kitchen skills and new menu itemsGuide employee orientation for new hiresEnsure staff adhere to hotel regulations re: fire, safety and emergency proceduresCost ControlMaintain proper controls over purchase orders and requisitionsMonitor monthly food inventory turnover and slow moving itemsEnsure purchasing, receiving and all storage are efficiently handledReview food cost analysis on a daily basis to in line with budget and forecastHygiene and SanitationFollow HACCP guidelines and ensure that staff comply with HACCP guidelinesWorks closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to scheduleStaffing / Human RelationsRecommend promotions, transfers of staff to various outlets for Executive Chef approvalMonitor staff schedules for the assigned outletsConduct section / departmental meetings and staff daily briefingsManage staff appraisal processResponsible for proper efficiency and profitable functioning of the assigned F&B outletsOthersAssign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen managementCommunicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgmentAttend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importanceRecommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigadeKeep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aidsPrevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of foodBuild guest loyalty and develop professional relationships with regular guestsContinually improve product and obtain feedback from guest and patronsPERSONAL ATTRIBUTESPhysically fitOral and written fluency in EnglishKnowledge of other languages and basic understanding of local language preferredMust have strong culinary experience (international preferred)Excellent leadership & supervisory skills with a “hands-on” approachPositive attitude and high energy levelMotivator & self starter; displays initiative & creativityTeam player and team builderFlexible & adaptable to different working locationsFinance knowledgeQualificationsQUALIFICATIONSIn-depth culinary knowledgeCompleted an internationally recognized apprenticeship, culinary school or certified training programApprenticeship or any other culinary certificate/diploma an advantageStrong background in Japanese cuisineExperienceMinimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber