Chambre {{room.roomNum}}:

Nombre de Nuits: {{booking.numNights}} Nombre de Chambres: {{booking.rooms.length}}

Mes réservations Meilleur Tarif Garanti >

La garantie du meilleur tarif disponible en réservant directement sur notre site web !

Warwick Hotels and Resorts garanti le meilleur tarif disponible sur warwickhotels.com. Voir détails

Executive sous-chef or Chef de Cuisine - MENA

Executive sous-chef or Chef de Cuisine (German-speaking preferred).
Essential duties and responsibilities include but are not limited to:

  • To ensure that all outlet kitchens adhere to Company and Hotel Policies and procedures and Minimum Standards.
  • To ensure that each Chef de Cuisine prepares and updates the relevant section of the department Operations Manuals.
  • To monitor food standards in each outlet and banquet.
  • To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
  • To keep the Chefs de Cuisine up to date with seasonally available meats, fish and produce on the local market.
  • To assist the Materials Manager in setting the performance standards for the commissary kitchen.
  • To assist in the development of product specifications for all menus.
  • To give final approve to all menus so that they meet Warwick International standards and the needs of the local market.
  • To encourage Chefs de Cuisine to be innovative and creative.
  • To ensure product consistency in quality of appearance and taste
  • To oversee the Outlets that they maintain a high quality operation in service and cleanliness.
  • To assist the Outlet Managers in their daily responsibilities.
  • To assist the Purchasing Manager in the cost effective production of raw materials.
  • To liaise closely with the Purchasing Manager in the event of price fluctuation of fresh products.
  • To assist the Director of Food & Beverage in ensuring that all products are market oriented.
  • To continuously test, along with the Chefs de Cuisine, new products on the market.
  • To conduct meetings with the Director of Food & Beverage and the Outlet Management Teams.
  • To share with the Director of Food & Beverage the responsibility to maximize revenue and profits.
  • To co-ordinate the Stewarding requirements of the Kitchens.
  • To be responsible for the accurate maintenance of food recipe data.


Send your CV to:

Ms. Noha Kanaan

Email: nkanaan@warwickhotels.com

By submitting this application form, you agree that your personal data will be processed to review your application. More information is available in our Privacy Notice.