Speciality Head Chef Mediterranean Restaurant

Company Description

TWINE, Dubai World Trade Centre is looking for an experienced Speciality Head Chef who will be responsible for all strategic, operational and administrative aspects of the culinary reporting to Cluster Director of Culinary & F&B. Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing and people management. Lead by example to provide direction and support in each section area ensuring the flair, creativity and quality standards are achieved

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Job Description

• Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
• Coordinate with the hotel management team to align menu offerings with the hotels branding and target market.
• Stay updated on food trends, seasonal ingredients, and dietary preferences to enhance menu offerings.
• Supervise and participate in food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
• Monitor portion sizes, food temperature, and cooking techniques to maintain consistency and quality across all dishes.
• Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
• Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks, to ensure efficient operations and high productivity.
• Delegate tasks, schedule shifts, and provide ongoing training and feedback to develop culinary skills and promote teamwork.
• Foster a positive work environment by promoting open communication, cooperation, and professionalism among kitchen staff.
• Monitor food inventory levels, order supplies, and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
• Develop and implement cost-effective recipes, portion control measures, and menu pricing strategies to maximize profitability.
• Conduct regular inventory audits, analyze food usage reports, and adjust ordering practices based on demand and seasonal fluctuations.
• Collaborate with hotel management, event planners, and other departments to coordinate special events, banquets, and catering services.
• Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
• Participate in staff meetings, training sessions, and culinary competitions to stay informed about industry trends, best practices, and emerging technologies.
• Ensure that guest feedback and complaints are addressed promptly and efficiently to ensure a positive dining experience.
• Interact with guests in the dining room, kitchen tours, and special events to build relationships and receive direct feedback on the food and service.
• Establish strong relationships with local suppliers, farmers, and vendors to source high-quality ingredients, support sustainability initiatives, and promote local food culture.
• Negotiate pricing, terms, and delivery schedules with suppliers to ensure timely and cost-effective procurement of fresh produce, meats, seafood, and specialty items.
• Stay informed about industry trends, new products, and seasonal availability to enhance menu offerings and showcase unique ingredients.
• Stay abreast of culinary trends, techniques, and innovations by attending industry conferences, workshops, and seminars.
• Mentor and coach junior chefs, interns, and apprentices to pass on knowledge, skills, and best practices for the next generation of culinary professionals.
• Develop contingency plans, emergency procedures, and crisis management protocols to address unforeseen events, such as equipment breakdowns, power outages, or food recalls.
• Engage in community outreach initiatives, charity events, and culinary programs to give back to the local community and promote social responsibility.
• Participate in culinary competitions, cooking demonstrations, and industry events to showcase culinary talents, promote the hotel brand, and network with peers in the industry.
• Support sustainable practices, waste reduction efforts, and eco-friendly initiatives to minimize the hotels environmental impact and promote a greener kitchen operation.
• Identify areas for improvement in F&B quality by reviewing quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
• Fully understand and comply with all ‘statutory’ trainings, protocols and operational procedures mandated by UAE Government
  
  

• Proven experience as a Head Chef or Sous Chef in a hotel or fine dining establishment.
• Culinary degree or certification from an accredited institution.
• Strong culinary skills, creativity, and passion for food preparation and presentation.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food safety regulations, sanitation practices, and kitchen management.
• Ability to handle high-pressure situations, multitask, and adapt to changing priorities.
• Proficiency in menu planning, cost analysis, and inventory management software.
• Certification in food safety and/or culinary arts may be required depending on local regulations.