Executive Chef

Executive Chef (15803) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Leads the Team in all organization matters. Ensure the quality and standards as per the brand are kept and followed.. Ensure all important information is communicated with the direct supervisor. All guest requests will be handled with care and accommodated where possible. Maintain highest levels of personal hygiene and always grooming, as per standard. Consistently train the Subordinates, to ensure the standards are maintained. Ensure the operating equipment is maintained, including inventory level is in order. Ensure daily and weekly ordering of products is to the Occupation of the Resort. Ensure the destined outlet is performing as per set targets and expected innovation. Key Duties and Responsibilities • Liaises and coordinates with EAM Food & Beverage for all outlets and function promotions and actions. • Is directly responsible for the efficient performance of the following: • Ensures the quality levels of kitchen production and presentation is always maintained at its highest level. • Creates new products. • Is Responsible of the Daily market list. • Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. • Ensures that all mise- en place is correctly prepared prior to commencing service. • Demonstrates excellent product knowledge of all food and special functions held at the resort. • Participates in the service of any special functions or events organized by the resort. • Monitors systematically the performance of the department and intervenes immediately if deviations occur. • Attends the daily Department Head meeting. • Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. • Ensures all food requisitions are prepared within the time parameters, set by the resort, and always displays attributes of genuine hospitality. • Conducts performance appraisals for kitchen employees. • Performs any additional or special duties, as directed by EAM- F&B. • Establishes and maintains smooth personal and work relationships in the kitchen. • Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events. • Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements. • Ordering and keeping fair stocks • Minimizing wastage through creative recycling • Ensures expiree dates are labeled on products that are required. • Does regular spot checks on all expiry items. • Ensures the resort Food cost is always maintained. • Supervises the undertaking of physical asset inventories each month. • Maintains highest levels of personal hygiene and always grooming, as per standard. • Ensures that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately. • Ensures kitchen and back areas are always thoroughly clean. • Ensures that equipment is cleaned, when necessary or according to their schedules. • Maintains and creates a working environment that reflects a sense of place. • Conduct daily briefings. • Continuously trains and motivates subordinates to ensure resorts standards are maintained. • Delegates responsibilities to staff and ensures tasks are completed. • Ensures that channels of communication are respected, and information is disseminated to the correct receivers. • Attends a monthly communication meeting. • Conducts a daily briefing prior to service. • Attends all training carried out by the Training Department. • In-depth training of his staff • Attends daily F&B briefing and monthly F&B meeting. • Conducts a monthly communication meeting. • Conducts a daily briefing prior to service and a de- briefing, once week with team members • Assists in the process of recruiting new employees for each of the respe

Key Duties and Responsibilities include: Liaises and coordinates with EAM Food & Beverage for all outlets and function promotions and actions. Ensure the efficient performance of the following: maintain the highest quality levels of kitchen production and presentation; create new products; manage the daily market list; present oneself in a way that enhances the guest experience; ensure mise-en-place is correctly prepared prior to service; demonstrate excellent product knowledge of all food and functions; participate in service of special functions or events; monitor department performance and intervene when deviations occur; attend daily Department Head meetings; prepare food requisitions within resort time parameters; conduct performance appraisals for kitchen staff; assist in generating work schedules; manage ordering and stock levels; minimize waste; label expiry dates; perform regular spot checks on expiry items; maintain resort food cost; supervise monthly physical asset inventories; ensure hygienic working environment and personal hygiene; ensure cleanliness of kitchen and back areas; ensure equipment is cleaned; maintain a working environment that reflects place; conduct daily briefings; continuously train and motivate staff; delegate tasks and ensure completion; maintain channels of communication; attend monthly and daily briefings and meetings; participate in recruitment for new employees.