About Company

Situated along the shores of the Arabian Gulf, the Al Raha Beach Hotel is ideally located to cater for both corporate and leisure travellers alike, with its proximity to the international airport and easy access to the city centre and 40 minutes only from Dubai. The hotel represents the charm of contemporary Arabic décor perfectly blended with the traditional warmth of Arabian hospitality.

The Al Raha Beach Hotel is a truly dynamic destination. Just a 40-minute drive from Dubai and 10 minutes away from Abu Dhabi International Airport, in the stunning Al Raha Beach area overlooking the pristine Gulf shoreline, it’s ideally situated for the discerning business or leisure traveller. 

Job Descriptions

Scope Of Work:
Fully responsible for the efficient and smooth running operation of the entire Kitchen in accordance with all hotel operating procedures and local authority requirements.

Job Responsibilities:
1. Continually monitors and revises as required all matters relating to setting standards for food production, food service and presentation and through effective management ensures that these standards are maintained with the highest integrity by the entire kitchen team.
 2. Communicates daily with Food & Beverage Director ensuring adequate but not excess food available for forecasted covers.
 3. In conjunction with the Purchasing Department arrange for purchasing of food in accordance with forecasted sales, and achieve budgeted food cost by receiving & securely storing goods, and controlling requisitioning, wastage, pilferage, portion control and producing accurate menu costing. 4. To ensure consistency of quality, taste, presentation, and correct temperatures of food served in all restaurants and bars.
5. Maximizes sales by skillful use of materials, equipment, and presentation.
6. Provides comments and information to all colleagues on current events.
7. To demonstrate the 12-Service Excellence Basic and ensure the whole of the Kitchen department continually follows the same.
8. Revise menus as and when necessary utilizing own flair and those of the Kitchen colleagues.
 9. In conjunction with the Food & Beverage Director, prepares SOP’s for all-new dishes and update prices as and when necessary, sample dishes, take photographs, and with these training aids carry out cookery training sessions with the brigade.
10. Introduce new ideas to meet the changing market needs. Feature special promotions based on seasonal foods, local, national, and international events as appropriate.
11. Ensure that busy periods of service are adequately covered. In particular special functions are supervised by self to ensure standards are maintained and consistency of service is assured.
12. Interacts with guests in each of the outlets to solicit comments.
13. Liaise with the Stewarding Department to carry out quarterly inventories of all equipment.
 14. Check the physical condition of equipment, ensuring adequate operating stock levels are maintained. Report any maintenance requests to the Engineering Department.
 15. Carry out regular competitor checks, with reference to trade journals, local outlets, and keeps updated on new products in the market. HR Responsibilities:
16. Provides performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration, and salary reviews.
17. Regularly solicits feedback from supervisors on colleague performance as well as making personal observations.
 18. Establishes comprehensive training programs for the department.
 19. Evaluates departmental training sessions.
20. Personally conducts training for all Kitchen Colleagues as required.
21. Approves all colleague additions or replacement, manages annual leaves, Public Holidays / Other Holidays, etc.
 22. Attends all hotel training as required.
23. Adheres to all HR policies and procedures.
 24. Continually strives to improve self; knowledge, and skills.
Financial Responsibilities:
25. To strictly manage food costs in line with budget.
26. Liaise with Cost Controller on all control systems, ensuring a strict checking system and implementing tighter measures on cost control if monthly food result is not achieved.
27. To minimize food wastage and spoilage.
28. Actively participates in energy saving and recycling initiatives, and ensures all Kitchen colleagues follow the same. General Responsibilities:
29. Attends Food & Beverage Meetings and daily briefings as required.
30. Ensure effective two-way communication within the department by regular departmental communication meetings and daily briefings.
31. Ensures that the appropriate standards of conduct, dress, hygiene, uniform, and appearance are maintained for all colleagues within the Kitchen Department.
32. Is fully responsible for ensures that the hotel FSMS Program is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers, and monthly Hygiene Audits. (Please refer to HACCP Hygiene and Sanitation.)
33. Strictly adheres to the hotel’s Policy on Confidentiality and Ethics.
34. To ensure self and all Kitchen department colleagues actively participate in all EHSMS requirements.
35. To carry out any additional tasks and projects as requested by the General Manager. 

Skills Required

Compensation & Benefits

• To be discussed during the interview