Chef de Cuisine – Italian Cuisine

Hyatt Hotels Corporation; Abu Dhabi; On-site; AED 120,000 - 180,000; Full time

Job summary

Park Hyatt Abu Dhabi Hotel & Villas seeks a Chef de Cuisine - Italian to lead the kitchen team, ensuring courteous, professional and flexible service in line with Hyatt standards of performance.

You will develop standard recipes to control food cost, supervise staff, schedule flexibly, maintain par stocks, and participate in annual budgeting while maintaining hands-on presence across the operation to drive excellence.

Qualifications

• Previous experience as Chef de Cuisine - Italian in a hotel of good standards and operations.

Responsibilities

• To be a hands-on Manager and be present at all times in the operation.
• To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
• To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Park Hyatt Abu Dhabi Hotel & Villas’ Standards of Performance.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
To be a hands-on Manager and be present at all times in the operation.
To implement a flexible scheduling based on business patterns.
To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To ensure an effective payroll control through a flexible work force and close cooperation with other Food & Beverage outlets.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

Qualifications

• Previous experience as Chef de Cuisine - Italian in a hotel of good standards and operations.

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