
Culinary Team Lead
3 days ago
Company Overview:
Dubai Holding is a leading conglomerate with a diverse portfolio of businesses across various sectors, including hospitality, real estate, finance, and energy.
Jumeirah Group, a member of Dubai Holding, has made a significant impact in the global hospitality industry for over two decades with its Stay Different brand promise.
The group's award-winning destinations, including Burj Al Arab Jumeirah, offer exceptional service, elevated dining experiences, and stunning architecture that sets it apart from the rest.
Purpose of the Role:
This position assists the Executive Sous Chef & Executive Chef in planning and coordinating the smooth operation of assigned kitchen departments daily. The incumbent will monitor costs, food handling, storage, preparation, and production for assigned outlets while maintaining high-quality standards.
Main Responsibilities:
- To provide exceptional guest experiences through efficient, friendly, and attentive service, ensuring complete satisfaction.
- To participate actively in and oversee the delivery of excellent service to guests, engaging them for feedback on areas for improvement.
- To handle guest complaints efficiently, either directly or by referring them to the Executive Sous Chef/Executive Chef.
- To ensure team members in designated sections adhere to work schedules and perform duties effectively.
- To assist in various Food & Beverage events and culinary competitions as requested by superiors.
- To collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation.
- To verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists.
- To conduct frequent spot-checks in the kitchen and storerooms to monitor compliance with procedures, hygiene, and inventory management.
- To assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members.
- To provide administrative and operational support to the Executive Sous Chef in meeting divisional targets, including scheduling, training, and maintaining standards of cleanliness and safety.
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