Chef de Cuisine - Rüya

Job Summary

Schedule and Position Details

• The position is full time.
• The position is management.
• The role is located at Palm Jumeirah in Dubai, United Arab Emirates.
• The position is not remote.

Education and Experience

• Previous experience in Turkish or Anatolian cuisine is mandatory.
• Either a high school diploma or GED with four years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major with two years of relevant experience.

Culinary Standards and Production

• Develop or create menu ideas, relationships, systems, products, and artistic contributions for the specialty restaurant.
• Maintain food preparation, handling, storage, temperature, sanitation, and regulatory standards.
• Plan food quantities, plating requirements, daily production needs, and daily or seasonal menu items.
• Prepare and cook foods, assess quality, and create decorative food displays.

Kitchen Team Leadership

• Supervise and coordinate cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food and executing requests to required specifications.
• Manage day-to-day kitchen operations and ensure productivity, cross-training, and clear expectations.
• Build trust, respect, cooperation, and open working relationships among employees.

Goals, Budget, and Safety

• Set and support achievement of performance, budget, and team goals.
• Organize daily kitchen operations and manage against property financial objectives.
• Investigate, report, and follow up on employee accidents.
• Implement company safety standards.

Guest Service

• Provide service that supports customer satisfaction and retention.
• Manage daily operations to meet quality standards and customer expectations.
• Coach employees on guest needs, handle guest problems, and obtain feedback on product and service quality.

Human Resources and Administration

• Identify development needs and coach, mentor, or otherwise help employees improve their skills.
• Train staff on menu items, ingredients, preparation methods, and distinctive tastes.
• Manage progressive discipline, participate in performance appraisals, and assist with interviewing and hiring.
• Attend pertinent meetings, communicate operational information, and analyze information to solve problems.

Brand Context