Chef de Cuisine – Italian Cuisine

Park Hyatt; Abu Dhabi; On-site; AED 180,000 - 280,000; Full time

Job summary

Park Hyatt Abu Dhabi is seeking a Chef de Cuisine - Italian to lead the Italian kitchen operation with passion for quality and guest experience.

The role requires extensive experience in luxury hotel kitchens, strong leadership, and the ability to manage cost controls, menu development, and staff performance.

Candidates based in the UAE are preferred to ensure smooth coordination with local operations and seasonal guest demands.

Qualifications

• Previous experience as Chef de Cuisine - Italian in a hotel of good standards and operations.
• Already based in the UAE will be ideal.

Responsibilities

• Oversee all kitchen operations in the assigned outlet.
• Lead, supervise and develop kitchen staff.
• Assign responsibilities and monitor performance.
• Be a hands-on manager and present in the operation.
• Develop standard recipes to achieve food cost targets.
• Contribute to the annual operating budget and cost controls.

Skills

Chef de Cuisine - Italian

Job description

Summary

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.

Organization- Park Hyatt Abu Dhabi

Summary

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.
• Already based in the UAE will be ideal.