Chef de Cuisine: Lead Kitchen & Guest Experience

Yas Plaza Hotels by Aldar Hospitality; Abu Dhabi; On-site; AED 120,000 - 180,000; Full time

Job summary

Yas Plaza Hotels by Aldar Hospitality in Abu Dhabi is seeking a skilled Chef de Cuisine to lead the hotel kitchen with passion for quality and profitability. You will oversee all food preparation, recipes, and presentation while maintaining the highest standards of guest satisfaction.

The role requires 5–7 years of culinary experience with 2–3 years in a Sous Chef or Chef de Cuisine position, strong knowledge of food safety, and the ability to manage staff, costs, and kitchen operations under

Qualifications

• Culinary degree or hospitality management degree required.
• Minimum 5–7 years culinary experience with 2–3 years in Sous Chef/Chef de Cuisine.
• Strong knowledge of food safety and health regulations.
• Familiarity with restaurant management and service software.

Responsibilities

• Manages all kitchen activities including production and staff.
• Maximises guest satisfaction by maintaining food quality while controlling costs.
• Ensures adherence to hotel standards of quality and presentation.
• Ensures proper staffing and supplies for all stations.
• Oversees inventory and food cost control.
• Coordinates kitchen with other F&B departments and events.
• Maintains hygiene, safety, and sanitation practices.

Skills

Organization skills

Communication skills

Stocktaking and inventory

Proactive under pressure

Education

Culinary Arts / Hospitality Management degree

Tools

Restaurant management software

Job description

Yas Plaza Hotels by Aldar Hospitality in Abu Dhabi is seeking a skilled Chef de Cuisine to lead the hotel kitchen with passion for quality and profitability. You will oversee all food preparation, recipes, and presentation while maintaining the highest standards of guest satisfaction.

The role requires 5–7 years of culinary experience with 2–3 years in a Sous Chef or Chef de Cuisine position, strong knowledge of food safety, and the ability to manage staff, costs, and kitchen operations under