Chef De Cuisine

Anantara; Abu Dhabi; On-site; AED 45,000 - 65,000; Full time

Job summary

A leading company in the hospitality industry seeks a Restaurant Manager to oversee kitchen operations, lead teams, and ensure high-quality food service. Candidates should have a strong knowledge of Mediterranean and Arabic cuisines, along with proven leadership abilities. This role emphasizes fostering a positive atmosphere for both staff and guests.

Qualifications

• Knowledgeable about Greek, Mediterranean, and Arabic Cuisine.
• Minimum of 2 years experience in the same field.

Responsibilities

• Organize all activities within a Restaurant Kitchen area for smooth operation.
• Supervise team members, including hiring and training.
• Ensure maintenance of safety and quality standards in food preparation.

Skills

Leadership

Communication

Job description

Job Responsibilities

1. Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running, and profitable operation within the framework of the Hotel. Assist other kitchens, special functions, and meetings with suppliers.
2. Fill in as acting executive sous chef / acting executive chef, as required in the absence of the aforementioned.
3. Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. Be familiar with the local market and recommend menu changes according to seasonal product availability.
4. Achieve department budget goals and minimize food costs by ensuring proper preparation, inventory, requisition, food pars, and control systems are in place.
5. Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings. Continually seek to improve and add to the presentation guidelines.
6. Maintain food safety and protection, including proper food handling techniques, dating, storage, and rotation. Follow basic food safety and sanitation practices.
7. Accurately forecast weekly business demands to ensure efficient staffing and food production.
8. Maintain outlet safety and oversee asset management of all outlet property and facilities.
9. Conduct monthly preventative maintenance inspections.
10. Lead departmental training to improve skills and service levels, providing team members with the necessary training and resources.
11. Supervise all team members, including hiring and discipline, in conjunction with the Executive Chef.
12. Promote positive inter-departmental relations through effective communication and cooperation.
13. Lead by example with a hands-on approach to motivate team members to excel.

Qualifications

• Knowledgeable about Greek, Mediterranean, and Arabic Cuisine.
• Minimum of 2 years experience in the same field.
• Leadership and communication skills.

Additional Information

• Ensure prompt and courteous delivery of all orders, maintaining a positive image and cleanliness.
• Guarantee guest satisfaction through supervision of food and beverage service, including promptness and courtesy.
• Assist during shifts with serving, seating, and communication with the kitchen to ensure guest satisfaction.
• Maintain a motivated and well-trained staff.
• Open and close shifts according to the Manager’s Checklist.
• Train and enforce all Anantara Service Standards.
• Execute revenue and check control procedures during shifts.
• Maintain a safe and sanitary environment for staff and guests.
• Use proper tools for running shifts, such as schedules, floor plans, and reservations.
• Handle daily operational problems effectively.
• Stay on the floor during meal periods to ensure service quality.
• Serve only high-quality products.
• Manage repair and maintenance programs.
• Ensure fair station rotation and effective associate relations.
• Assist associates in job performance and training.
• Encourage problem-solving and empowerment among staff.
• Establish effective communication and maintain fairness in disciplinary procedures.
• Identify and recommend incentive programs and operational improvements.