Chef de Cuisine

Minor International; Sir Bani Yas; On-site; AED 70,000 - 90,000; Full time

Job summary

A luxury hospitality brand is seeking a Chef de Cuisine for its location in Abu Dhabi Emirate, United Arab Emirates. The candidate will manage the culinary department, ensuring top quality of dishes, overseeing inventory controls, and training kitchen staff. Required qualifications include a Bachelor's degree in Culinary arts and a minimum of 2 years of culinary management experience. This role emphasizes leadership and operational excellence.

Qualifications

• Minimum of 2 years of industry and culinary management experience.
• Experience with controlling food and labor costs.
• Ability to lead and train culinary team members.

Responsibilities

• Direct and manage all areas within the culinary department.
• Ensure high quality of food & beverage through consistency and presentation.
• Monitor food inventory and control costs.

Skills

Culinary management

Food cost control

Menu development

Leadership

Excellent guest service

Education

Bachelor’s Degree or Culinary degree

Job description

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

Additional Information

Remote location