Job Description

Additional Information Job Number 26124306 Job Category Food and Beverage & Culinary Location Sheikh Zayed Road, Business Bay, Dubai 121000, United Arab EmiratesVIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management START YOUR JOURNEY WITH US JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away. Love What You Do Even More At JW Marriott®, treating guests exceptionally starts with the way we treat our associates. Because we believe it takes people who genuinely love what they do to create a truly extraordinary experience. Here at JW Marriott Marquis Dubai, we are looking for talented individuals, to join our amazing family and in return we are able to offer you the following: • An amazing career opportunity to not just work with us but open opportunities worldwide with our extensive portfolio of hotels. • Learning opportunities with some of the best professionals the region has to offer. • We aim to promote our associates within as soon as the opportunity arises, so we hope to see you progress your career in line with our training and promotion schedule. • A competitive salary with excellent benefits which include accommodation, meals on duty, Transportation, and: • World class training and development, including leadership development. • Recognition programs. • Discounted accommodation in over 8,000 hotels all over the world. Yes, 8,000! • Discounted food & drink in all our restaurants and bars. • Discounts for your friends and family. • Unlimited career opportunities (Internationally and locally) • Medical and Life insurance • Amazing support to ensure you have all the tools you require to complete your day-to-day tasks. OUR EXPECTATIONS FROM THE ROLE: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Education And Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing

Requirements

Education and Experience

- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CORE WORK ACTIVITIES

Ensuring Culinary Standards And Responsibilities Are Met For Restaurant

- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

- Maintains food preparation handling and correct storage standards.

- Recognizes superior quality products, presentations and flavor.

- Plans and manages food quantities and plating requirements for the restaurant.

- Communications production needs to key personnel.

- Assists in developing daily and seasonal menu items for the restaurant.

- Ensures compliance with all applicable laws and regulations regulations.

- Follows proper handling and right temperature of all food products.

- Estimates daily restaurant production needs.

- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

- Checks the quality of raw and cooked food products to ensure that standards are met.

- Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

- Supervises and coordinates activities of cooks and workers engaged in food preparation.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Leads shift teams while personally preparing food items and executing requests based on required specifications.

- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serving as a role model to demonstrate appropriate behaviors.

- Ensuring and maintaining the productivity level of employees.

- Ensures employees are cross-trained to support successful daily operations.

- Ensures employees understand expectations and parameters.

- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

- Effectively investigates, reports and follows-up on employee accidents.

- Knows and implements company safety standards.

Ensuring Exceptional Customer Service

- Provides services that are above and beyond for customer satisfaction and retention.

- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

- Sets a positive example for guest relations.

- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

- Empowers employees to provide excellent customer service.

- Handles guest problems and complaints.

- Interacts with guests to obtain feedback on product quality and service levels.

Skills Required

Culinary ArtsMenu design and developmentFood safety and sanitationBudgeting and cost controlStaff supervision and trainingQuality control and platingProduction planning and quantity estimationKitchen operations managementRegulatory complianceLeadership and team buildingGuest service excellenceFood preparation and cookingInventory and purchasing coordinationCommunication and interpersonal skillsSafety standards and incident reporting

Chef De Cuisine - Italian

Job Description

Requirements

Responsibilities

Skills Required

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