Chef De Cuisine

Minor International; Abu Dhabi; On-site; AED 100,000 - 150,000; Full time

Job summary

A leading hospitality brand seeks a Chef de Cuisine for its hotel in Abu Dhabi. The role involves overseeing kitchen operations, developing cuisine concepts, ensuring food safety standards, and leading a team. Ideal candidates will have strong leadership skills and experience with Greek and Arabic cuisines.

Qualifications

• Minimum of 2 years' experience in a similar role.
• Strong leadership and communication skills.
• Knowledge of Greek and Arabic cuisines.

Responsibilities

• Manage all activities within the kitchen area to ensure profitable operations.
• Supervise team members, including hiring and discipline.
• Achieve departmental budget goals and minimize food costs.

Skills

Leadership

Communication

Knowledge of Greek and Arabic cuisines

Job description

Company Description

Anantara is a luxury hospitality brand catering to modern travelers, connecting guests with authentic places, people, and stories through personalized experiences and heartfelt hospitality in some of the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts, and lush jungles, Anantara offers journeys rich in discovery.

Job Description

• Organize all activities within a Restaurant Kitchen area, ensuring safe, smooth, and profitable operations within the hotel framework. Assist other kitchens, special functions, and meet with suppliers.
• Serve as acting executive sous chef or executive chef as required in their absence.
• Develop and maintain restaurant cuisine concepts and standards for food preparation and presentation. Be familiar with local market trends and recommend menu changes based on seasonal product availability.
• Achieve departmental budget goals and minimize food costs by ensuring proper preparation, inventory management, requisitions, food pars, and control systems are in place.
• Adhere to Anantara's food preparation and presentation guidelines to ensure consistent quality. Continuously seek improvements and additions to these guidelines.
• Maintain food safety and protection standards, including proper food handling, dating, storage, and rotation. Follow sanitation practices diligently.
• Accurately forecast weekly business demands to ensure efficient staffing and food production.
• Ensure outlet safety at all times.
• Manage assets of all outlet property and facilities effectively.
• Conduct preventative maintenance inspections monthly.
• Lead departmental training initiatives to enhance skills and service levels, providing team members with necessary training and resources.
• Supervise team members, including hiring and discipline, in collaboration with the Executive Chef.
• Promote positive inter-departmental relations through clear communication and cooperation.
• Lead by example with a hands-on approach to motivate team members to excel.

Qualifications

• Knowledge of Greek and Arabic cuisines.
• Minimum of 2 years' experience in a similar role.
• Strong leadership and communication skills.

Additional Information

• Prompt and courteous delivery of orders, maintaining a positive image and cleanliness.
• Ensure guest satisfaction through attentive service and supervision of food and beverage delivery.
• Assist during shifts with serving, seating, and communication with the kitchen.
• Maintain a motivated and well-trained staff.
• Follow opening and closing procedures as per Manager’s Checklist.
• Enforce all Anantara Service Standards and revenue control procedures.
• Maintain a safe and sanitary work environment.
• Organize tools for shifts, such as schedules, floor plans, reservations, and checks.
• Resolve daily problems like call-outs and last-minute bookings.
• Stay on the floor during meal periods to ensure service quality.
• Serve only high-quality products.
• Maintain uniform standards for associates.
• Manage repair and maintenance programs effectively.
• Implement station rotation and manage associate relations.
• Support associates' job performance and training.
• Encourage problem-solving and empowerment among staff.
• Foster effective communication and maintain fair disciplinary procedures.
• Identify and suggest incentive programs, new operational ideas, and methods.