Dorchester Collection Deputy Chef

About Dorchester Collection

Dorchester Collection operates hotels including The Dorchester in London, Hôtel Plaza Athénée and Le Meurice in Paris, and The Beverly Hills Hotel in Los Angeles County. Its properties hire across rooms, restaurants, kitchens, engineering and guest services.

Role & Responsibilities

• Manage cooks and assist with weekly labour schedules and revisions.
• Encourage, motivate and support kitchen employees; coordinate and distribute information to the team.
• Maintain accurate scheduling, payroll and employee records, and provide People & Culture with information needed to keep personnel files current.
• Provide feedback to the Culinary Management team to support kitchen employee performance reviews.
• Maintain a neat, clean and safe working environment; organize and manage food storage, rotation and utilization.
• Taste and review food products daily to ensure quality and consistency in preparation and presentation.
• Help develop, implement and maintain recipes, presentations and products; implement daily specials as directed by Culinary Management and assist with menus for hotel-sponsored events.
• Attend kitchen meetings and, where applicable, weekly catering meetings.
• Analyze and monitor daily operating reports; track kitchen inventory, place orders, monitor equipment condition and maintenance, and ensure operations comply with state and federal health and safety codes.
• Oversee food production, preparation, plating and garnishing to deliver a high-quality guest experience.
• Cook across any kitchen, cover any service and adapt to the operation schedule.
• Plan and develop menus and recipes for guest requests, including dietary restrictions and special occasions.
• Report imperfections and blemishes and work with other team members to correct them.
• Communicate with other departments and the wider hotel team to maintain alignment, foster a We Care culture and uphold hotel standards.

Qualifications

• Comfort communicating in English, the primary language used at the hotel.
• Attention to detail.
• A collaborative approach and commitment to working together.
• Flexibility to support the hotel's nonstop operations.
• Commitment to representing the hotel's vision, values and culture.

Skills

Compensation

The base compensation for this position ranges from USD 78,000 to USD 80,340 per annum.

Benefits

Complimentary annual stays with breakfast at each Dorchester Collection hotel; 50% off food and drinks at the hotels' bars and restaurants; development opportunities and training; employee social events, appreciation days, awards and an annual gala; free meals on duty; access to a retailer discount platform; medical, dental and vision benefits; retirement scheme.

Culture

Each hotel has its own kitchens, service teams and history. In Paris, for example, a sommelier at Le Relais Plaza works at Hôtel Plaza Athénée, while the pastry team at Le Meurice prepares work for a different house.

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