ABOUT THE COMPANY
Emaar Hospitality Group, a premier global provider of enriching, personal and memorable lifestyle experiences. As an innovative, agile, and influential leader in hospitality, Emaar Hospitality Group is a wholly owned subsidiary of Emaar Properties PJSC, the developer of elegantly designed and exceptionally built property, malls, and hospitality projects across the world. Created in 2007, Emaar Hospitality Group owns and manages a portfolio of hospitality assets and brands including Address Hotels + Resorts, Vida Hotels and Resorts, in addition to serviced residences, leisure clubs, and a comprehensive portfolio of restaurants and spas. The group plans to introduce its brands in key gateway cities and destinations in Europe, India, China, Middle East and North Africa.
ABOUT THE ROLE
Role: To oversee and manage all aspects of culinary operations of the Emaar Hospitality to ensure standards of quality, service and facilities remain high and in line with EHG standards. The role holder is to oversee smooth, economical running of the kitchens, Is responsible for managing food cost and product quality to ensure high culinary standards are delivered within agreed budgets. The role holder assists hotel management in supervising and implementing hotel standard operating procedures and ensures compliance with internal rules and regulations.
ABOUT THE FUNCTION
This function is to ensure exceptional Culinary Experiences in a highly empowered environment. Represent our brand, throughout the Guest journey, to deliver a flawless culinary experience. Ensure that each guest becomes a happy fan of our restaurants, by delighting them with consistent high quality food.
PERFORMANCE DRIVEN CULTURE: WHAT WILL YOU BE MEASURED AGAINST
Strategy & Operational Business Plans
- Contribute to the formulation and implementation of F&B strategy in conjunction with the Area General Manager, cluster marketing executive, Hotel managers and the cluster Director of F&B.
- Ensure that F&B strategy is translated into annual operational business plans for the kitchen and that performance is monitored managed to ensure continuous improvement.
Budgets and Plans
- Plan and execute the cluster kitchen budgets and monitor financial performance versus the budget so that the business is aware of forecast costs, areas of underperformance are identified, and opportunities to improve performance are capitalised upon.
- Participate in the development and roll out of manpower planning and forecasting activity, ensuring that one’s department is sufficiently resourced and appropriately structured to deliver on its objectives.
Systems and Processes
- Develop and oversee the implementation of F&B policies, procedures and controls covering all areas of the department’s activity so that all relevant procedural/ legislative requirements and standards are met.
- Initiate and develop cross training, multiskilling programmes at senior chefs’ level all across the cluster properties
- Implement and maintain a comprehensive training program for all culinary and stewarding associates that complies with EHG learning and development standards. This training program will include but not be limited to practical cooking skills, hygiene, health and safety, quality, and EHG core values.
- Ensure all preparation of food is done according to EHG and brand recipes and presentation standards.
- Ensure all back of house areas are maintained to the specified levels of cleanliness, and maintenance and to instigate any variances.
- Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation always.
- Oversee commodity delivery and where necessary refuse delivery should products not meet agreed specifications or quality standards.
Leadership
- Manage cluster hotels kitchen teams by overseeing their performance, management, recruitment, training, and development to ensure high levels of engagement and competence always.
Continuous Improvement, Training and Development
- Promote and drive continuous improvement across cluster culinary department as whole to achieve the Group’s mission, vision and strategy.
- Identify and take part in change initiatives, programmes and projects that reflect international best practice and changes in the competitive environment.
- Identify and act on opportunities to continuously innovate and implement new F&B concepts.
Cluster Kitchen Operations
- Oversee all kitchen and production activities, ensuring that all products, presentations, cash procedures and maintenance of accurate logs and records pertaining to stock controls are up to date.
- Implement and ensure compliance with hotel and EHG standard operating procedures and practices as agreed by the General Manager so that a consistent experience and product is delivered within agreed financial parameters.
- Review and test cook new menus prior to rollout to assess quality, consistency and commercial viability.
- Continuously review and control quality of production and presentation, food cost, cleanliness, sanitation, and hygiene.
Hygiene, Health, and Safety
- Ensure compliance with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and the standards of the product.
- Understand and ensure clear communication of local food hygiene and HACCP standards as per Dubai Municipality to ensure legal and regulatory compliance.
- Ensure all employees have a complete understanding of and comply with EHG’s policy relating to hygiene, health and safety relating to provision of all food and beverage services.
Menu Planning and Product Development
- Co-ordinate menu changes, promotional offerings and seasonal menu launches in conjunction with F&B to ensure the restaurant’s offering is fresh, diverse and in line with brand.
Purchasing and Cost Control
- Ensure all kitchen operations and production does not undergo minimum food cost and ensure overspend is within tolerance and has valid rationale.
- Procure food orders and supplies in accordance with established procurement practices.
- Oversee monitoring and management of storage facilities, ensuring accurate records for fridges and stores regarding temperatures, state of expiry dates is maintained.
- Document and share information required for recipe calculations and ensure the Cost Controller has the necessary information to undertake monthly inventory taking.
TECHNICAL SKILLS AND COMPETENCIES
Skills
- Expert hygiene, health and safety knowledge.
- Expert menu development, production, and delivery skills.
- Expert menu pricing and cost management skills.
- Expert product quality and presentation skills.
- Proven leadership record in a reputed hotel | international chain of hotels.
Competencies:
- Customer Focus
- Drive for Results
- Disrupt and Challenge
- Foresight
- Learning
- Resilience
QUALIFICATIONS, EXPERIENCE & LANGUAGE PROFICIENCY
- Genuine service personality, with high EQ.
- 15 years of experience in progressively more complex and responsible roles, with at least 3years overseeing the kitchen of a market-leading hotel brand.
- Bachelor’s degree preferably in hospitality, culinary arts or similar.
WHAT WE BELIEVE IN
At Emaar, our DNA lays the foundation for everything we do. It forms the base of how we serve our customers, how we speak with one another, and the way we move forward in every decision we make. In short, it is the essence of who we are and how we communicate.
Customer Focus
Customers are our number one priority. We take pride in delivering on our promises and above all we value the trust they place in us to deliver flawless products, services and experiences.
Ownership Mindset
No detail is too small, no challenge is too big and no ambition is too great. We drive efficiency and effectiveness into every corner of our business, so we are fit for the future and to compete.
Fast Paced
Speed is everything in business. We evolve and adapt quickly and have the willpower, skills, knowledge and passion needed to deliver extraordinary speed for our customers.
Talent and Tenacity
Our people are heroes, superhumans and warriors. We are a team of great pooled talent that dream big and act quickly, with high energy and positivity.
Adaptability
We keep up with the times, disrupting and challenging the status quo. We challenge conventional wisdom and ourselves, we expect the unexpected, and we develop products and services that reflect the future.
