Displays a friendly, helpful, and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Miral's strategy and values.
Represents and promotes Miral in a positive manner at all times in order to maintain a professional brand image for all concerned stakeholders.
Contributes to achieving departmental and company objectives, action plans, and key performance indicators.
Enforces and adheres to all UAE laws, health, safety, and environmental policies, as well as industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean, safe, and hygienic environment for all guests and colleagues.
Adheres to all emergency procedures, ensuring guest safety, and participates in an evacuation if necessary.
Available and on duty during peak periods (frequently opening and closing the operation) and regularly work in the outlet kitchens with the respective sou chefs.
Frequently test kitchen recipes in all Miral facilities and be demanding and critical when it comes to standards.
Assigns responsibilities to subordinates and checks their performance periodically.
Collaborates with the outlet managers and respective outlet chefs to take corrective action where necessary.
Ensures correct handling and basic maintenance of machinery and tools in the kitchens across Miral facilities.
Ensures orderly handling of all products and checks that quantities prepared are according to recipes and plate specifications.
Monitors and analyzes the activities and trends of competitive restaurants, theme parks, and food and beverage establishments.
Provides courteous and professional service at all times.
Ensures accurate maintenance of recipes, conversion recipes, yield tables, and product specifications.
Ensures that all meetings are well planned, efficient, and result oriented.
Plans work assignments based on occupancy forecasts and work and adjusts schedules to meet emergencies.
To ensure and enforce the respect of the HACCP Manual at all times.
Undertakes any reasonable tasks and secondary duties as assigned by the senior executive chef.
Qualification:
Diploma or culinary qualification with Asian Cuisine and Mediterranean
Minimum 3 years’ experience in the same role or 2-3 years as an Executive Sous Chef in a 5-star hotel or similar
Experience in Italian cuisine is a must.
Operates with integrity and objectivity at all times and has good planning skills
Excellent organizational skills and Ability to work in a fast-moving work environment
Ability to communicate effectively across a multi-national, multi-cultural environment
Ability to deliver results within a pressurized, deadline-driven environment.
Proficient in MS Word, Excel and Power Point software programs
Good English skills, both written and verbal and Problem-solving skills.
