About the job 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 thats chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests expectations at every possible turn.
Behold the dawn of a new, all-encompassing resort experience in Dubai One&Only One Zaabeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guests 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, its our passion.
About The Role
Arrazuna is a one-of-a-kind gastronomic destination, presented by Mehmet Gu?rs. A contemporary high-end food hall and market inspired by the vibrant cuisines of Turkey, the Middle East, and The Arabian Peninsula, Arrazuna aims to bring the Regions generous culinary offerings into the global spotlight and redefine the modern-day dining experience. Guests will be able to interact with the different kitchens and stations and order through the specially designed lifestyle app. Arrazuna also features a premium retail experience with both food and non-food culinary items from the region.
The Chef/Chef de Cuisine is a dynamic leader with an interest in porgressive Turkish cuisine, able to immerse themselves in a journey from the Mediterranean Sea to the Arabian peninsulain through a modern-day dining experience inspired by Mehmet Gu?rs. The Chef de Cuisine will be required to lead, manage and organise all requirements for the kitchen according to the highest standards and in line with the standard operating procedures. Ensure the highest hygiene and sanitation in the workplace under their jurisdiction, adequate stocks of working materials, interdepartment coordination and training. They will carry the full responsibility of the operating equipment including its inventory levels.
Directly accountable for the efficient operation of the kitchen ensuring the highest levels of food and service quality and guest satisfactions are always delivered. Maintain an excellent reputation in the market, brand partner, guests, and colleagues.
Key Duties and Responsibilities
Is present/cooking on the line during the outlets operating hours
Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.
Lead the production flow of the kitchen and provide support outside the area of responsibility when requested by the direct report.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.
Create menus, design corresponding recipes, and oversee the preparation of those recipes.
Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles
Ensure all recipe manuals are updated and standard kitchen policies are adhered to
Maintain and exceed set food safety and hygiene standards
Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
Ensure the outlet food cost is always within the budget
Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards
Maintain all kitchen operational costs to ensure financial objectives are met
Drive revenues together with the Restaurant Manager and FOH staff
Meet with F&B Managers regularly to discuss day-to-day operational issues and challenges
Attend all required kitchen meetings
Ensure all stations are correctly manned according to the business level
Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs
Conduct annual performance appraisal for the Kitchen Team
Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
To ensure a positive & professional working environment throughout the kitchen
Maintaining and owning a positive mood throughout the Team.
To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level
Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Constructively manage poor performance, conflicts, and difficult situations to achieve positive results
Work with Marketing & PR team to support and maximize revenues and social media exposure
Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations
Monitor competitors performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies
Log security incidents and accidents in accordance with company policy
Any other duties as assigned by Culinary Director himself or through Culinary leadership.
Skills, Experience & Educational Requirements
Proven experience as a Chef/Cheffe de Cuisine.
Experience in running multi-point of sales or multi-cooking stations concept restaurant
Turkish, Middle-Eastern, Arabic, Persian and European cuisine experience is preferred.
Can define premium baklava, mezze, shawarma, dizi, Turkish grill, and Arabic bread
Able to manage a busy kitchen and work under pressure
Strong attention to details
Strong leadership and management skills
International experience preferred
Must have a culinary certificate, accredited education requirement, or equivalent 10 years of experience
Excellent communication skills
Ability to work in a multicultural environment
Comprehensive knowledge of HACCP as well as general health & safety in the workplace
Computer knowledge, email, MS Office, kitchen management software
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.