Executive Chef

Descripción de la oferta

We are excited to invite you to be part of Meliá Desert Palm, a member of The Meliá Collection. As a five-star boutique wellness resort, we offer a truly unique experience, blending luxury with an equestrian lifestyle. Our one, two, and three-bedroom villas, each with a private pool, are highly sought after, particularly by our GCC clientele. Guests can also enjoy our elegantly designed suites with breathtaking views of lush greenery.

What sets Meliá Desert Palm apart is its deep connection to the equestrian world, featuring four polo fields, a professional polo club, a riding school, and over 200 horses on the estate. For those seeking relaxation, Samāna Spa offers world-class treatments, while our expansive recreation center provides wellness classes and fitness programs. Guests can indulge in three exceptional dining experiences or enjoy private in-villa dining. Conveniently located just 20 minutes from DXB Airport and 25 minutes from Dubai Mall, our resort offers a peaceful retreat with stunning views of the Dubai skyline.

At Meliá Desert Palm, we take pride in delivering exceptional hospitality, representing both our hotel and our country to guests from around the world. We foster a culture of respect, teamwork, and excellence, ensuring an unforgettable experience for our guests and a fulfilling workplace for our colleagues.

Melia Desert Palm Dubai is seeking an experienced Executive Chef to lead our culinary team.

Key Requirements:

• Strong Asado skillset with the ability to manage multiple outlets across various cuisines
• Minimum 3 years’ experience in a similar role, with 5-star hotel experience
• Proven leadership skills with the flexibility to nurture, coach, and guide a diverse team
• Expertise in F&B cost control, event payroll management, and experience with events & banqueting
• Experience handling large banqueting operations and outside catering events
• HACCP certification and recognized culinary accreditation
• Proven track record managing multi-cultural teams
• A creative, entrepreneurial spirit and high energy levels
• Experience in steakhouse/grill restaurants is a plus
• A team player with a "can-do" attitude and the ambition to improve food offerings

Key Responsibilities:

• Kitchen Management:
  Oversee the smooth day-to-day operation of all kitchen areas, ensuring all team members adhere to established standards. Monitor cleanliness and organization, ensuring compliance with safety and hygiene standards. Ensure all stations are equipped and maintained to ensure efficiency in food preparation and service.
• Menu Planning:
  Lead the creation and execution of seasonal menus that reflect the hotel’s culinary direction. Work closely with the F&B Manager to plan food promotions and update menu items. Ensure dishes are consistent in quality, flavor, and presentation. Regularly test new recipes and oversee cost analysis for menu updates.
• Banqueting & Events:
  Manage food production and quality during large-scale banqueting and outside catering events. Supervise event preparation to ensure the food is presented to the highest standards and in line with guest expectations. Coordinate with event teams and other departments to ensure seamless service and the success of all events.
• Cost Control:
  Maintain strict control over food costs by managing inventory, portion sizes, and waste. Monitor food expenditure and develop strategies to reduce waste and improve operational efficiency. Track and manage payroll costs for kitchen staff, ensuring the department operates within budget while maintaining high quality.
• Staff Leadership:
  Lead, mentor, and train a diverse team of kitchen staff. Foster a positive and inclusive environment where team members are motivated to perform at their best. Ensure that all kitchen staff understand the company’s expectations and are held accountable for their performance. Provide ongoing feedback, conduct performance reviews, and create training programs in collaboration with HR and Training Managers.
• Purchasing & Inventory:
  Oversee purchasing, ensuring all food orders meet the hotel’s specifications and quality standards. Work with the Cost Controller to ensure accurate inventory tracking and timely stocktaking. Inspect deliveries for quality upon arrival and reject substandard goods. Maintain accurate records of purchases and ensure all food items are stored and labeled properly.
• HACCP Standards:
  Ensure the kitchen complies with all local food safety and hygiene regulations. Conduct regular checks to ensure that all procedures are followed and that staff is trained in the latest food safety standards. Prepare the kitchen for health inspections and maintain documentation as required by Dubai Municipality.

If you're a dynamic, passionate chef looking to lead a high-performing kitchen, apply now!

 

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