Chef Tournant

Rotana Hotels; Abu Dhabi; On-site; AED 279,000 - 469,000; Full time

Job summary

Rotana Hotels is seeking a passionate Chef de Cuisine to lead the culinary team in delivering exceptional dining experiences. You will direct, train and supervise all kitchen activities, plan menus and coordinate with the Executive Chef on projects to ensure quality and profitability.

Responsibilities include maintaining highest standards of taste, presentation and food temperature, ensuring cleanliness and HACCP adherence, driving creativity in displays and managing food costs.

Qualifications

• Experience as Chef de Cuisine or similar leadership role.
• Knowledge of HACCP and hygiene standards.
• Ability to manage kitchen operations and costs.

Responsibilities

• Direct, train, supervise, plan and coordinate all areas within the culinary department.
• Direct culinary projects requested by the Executive Chef.
• Ensure consistency and highest quality in taste, presentation and temperature of dishes.
• Maintain quality and cleanliness of food displays per SOPs.
• Foster maximum creativity in food displays.
• Monitor hotel food cost and budgets.
• Ensure HACCP standards and hygiene per municipality requirements.
• Provide on-the-job training for culinary staff and promote health and safety.

Skills

Culinary leadership

Staff training

Quality control

Food cost management

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Cuisine you are responsible for the directing, training, supervising, planning and coordinating of all areas within the culinary department including any projects requested by the Executive Chef. Your role is to ensure a quality product for our guests and secure profit margins and will include key responsibilities such as:

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in your respective kitchen area
• Ensure the quality and cleanliness of all food displays as per the SOPs
• Ensure maximum creativity in all food displays
• Monitor all aspects pertaining to the control of the hotel's food cost
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote health and safety