Chef De Partie- ArabicCuisine Ramada Plaza Jumeirah Beach, UAE
At Ramada Plaza Jumeirah Beach we are committed to creating caring experience every person, every time. Our Associates have the opportunity to explore both personal and professional development opportunities throughout their careers.
Wyndham Hotels & Resorts is the world’s largest hotel company based on number of hotels. As both a leading hotel brand franchisor and hotel management services provider, the company’s global portfolio consists of nearly 8,000 properties and approximately 679,100 rooms in 73 countries.
Ramada Plaza Jumeirah Beach, Dubai
Ramada Plaza Jumeirah Beach, a 4-star hotel with views of the neighboring Dubai Marina and Palm Jumeirah, minutes from the vibrant culture and shopping of "The Walk" at JBR, Dubai Marina Yacht Club.
Our deluxe hotel with 360 rooms has stylish studios feature a balcony to take in the view while our two - four bedrooms apartments and suites host separate living areas and kitchen.
Executive Studios are also available, with complimentary breakfast, welcome drinks, secretarial services, and Happy Hours.
Chef De Partie- Arabic Cuisine, you will have the independent hand in running the operations in the Arabic section of the Kitchen.
You will be responsible for contributing to the menu creation, and running the daily operations of the Arabic section of the Hotel.
Key Responsibilities :
Ensuring Culinary Standards and Responsibilities are met
Work with other F&B Managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Managing Food Preparation
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plan.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Managing Culinary Teams and Set standards
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Wyndham standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Chef de cuisine, Sous Chef and F&B team to create and implement menus.
Eye for quality and skill for delivering consistently good tasting Arabic dishes
Good understanding for all the varieties of the regional dishes
Ability to develop a menu which is consistent with the requirements of the Hotel.
Ability to provide inputs to the Executive Chef regarding the traditional dishes of the Arab peninsula.
Advice the Food & Beverage Team for presenting and serving the dishes, as well as provide the inputs to the team in procuring the items required for preparation.
Managing Food cost, Portion control and other MEP
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-
on report and food cost report.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business.
Accountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maintaining the operating budget.
Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.
In some locations around the world, Wyndham Hotels & Resorts manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotels & Resorts performs recruiting and hiring functions on behalf of the owner.
I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotels & Resorts where Wyndham Hotels & Resorts is serving only as the recruiter and will not be my actual employer.
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, similar position or related professional area especially in Arabic Restaurant.
Proficient with local rules and regulations involving, Health & Safety & HACCP.
Ability to plan and implement a menu rich in varieties of Arab dishes.
Ability to stay calm when the pressure mounts.
Ability to work independently and as a member of a team with minimal supervision.
Any other reasonable duties as directed by the Executive Chef.