Chef de Cuisine

Company Description

Novotel Sharjah Expo Centre, the first-established Novotel hotel in the city, is located next to Sharjah Expo Centre, close to Dubai, with convenient access to Sharjah's major business & leisure hubs. The wide choice of rooms, with a panoramic view of Mamzar Lagoon, offers each guest the freedom to experience their stay to the maximum. The hotel offers two great restaurants, including Tahi Arabic restaurant.

We have an excellent team with diverse background, education and skills making it a comfortable working environment.

Job Description

• Responsible for the production, preparation and presentation of all food items.
• Develop and update menus with innovative and seasonal dishes.
• To supervise the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall food & beverage department profit.
• Ensure all dishes are prepared to the highest quality standards.
• To co-ordinate an effective and efficient payroll management / resource allocation by establishing a flexible work force throughout the division, based on the principles of multi-skilling and multi-tasking.
• To monitor all costs and recommend measures to control them.
• To monitor service and Food & Beverage standards in all outlets and banquets.
• To work closely with the F&B Manager and take corrective action where necessary.
• To handle guest and colleague enquiries in a courteous and efficient manner and report guest complaints or problems if no immediate solution can be found and assure follow up with guests.
• Stay updated on culinary trends and incorporate them into the menu.
• To establish, implement and control performance standards for the Stewarding in Kitchen and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage, streamline and efficient resource and equipment flows.
• To be responsible for the food hygiene and safety of the kitchen as a whole.
• Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To implement and closely monitor HACCP policies and procedures in the hotels in coordination with the Hygiene Officer.
• Along with the Hygiene Officer, to represent the hotel in all HACCP related outside trainings.
  
  

Qualifications

• Proven experience as a Chef de Cuisine or similar role.
• Culinary Degree and/or Hotel Management degree
• Strong leadership and management skills.
• Ability to work under pressure.
• Strong interpersonal and problem solving abilities
• Excellent written and verbal communication skills
  
  

Additional Information

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