Creative Specialty Chef — Luxury Hotel Kitchen Lead

Accor; Abu Dhabi; On-site; AED 89,000 - 156,000; Full time

Benefits offered by this job

Duty meals

Medical insurance

Vacation tickets

Job summary

Rixos Marina Abu Dhabi invites a skilled culinary professional to join our luxury hotel kitchen. You will manage a designated section, prepare and cook dishes with precision, and collaborate with the Executive Chef to develop new menu items.

You will ensure food safety standards, train the team, monitor inventory, support cost control, and deliver timely service during peak hours in a fast-paced environment. Evening, weekend, and holiday shifts are required.

Qualifications

• Culinary training and culinary school diploma required.
• Knowledge of food safety and sanitation regulations required.
• Good communication and teamwork skills essential.

Responsibilities

• Manage and coordinate activities within your designated kitchen section.
• Prepare and cook dishes with precision, creativity, and consistency.
• Collaborate with the Executive Chef to develop and implement new menu items.
• Ensure compliance with food safety and hygiene standards in all food handling, preparation, and storage.
• Train the team in cooking techniques and kitchen procedures.
• Monitor inventory levels and communicate restocking needs to the kitchen management.
• Maintain a clean and organized work environment.
• Assist in cost control measures and minimizing food waste.
• Ensure timely and efficient food service during peak hours.
• Adapt to changing priorities and handle multiple tasks in a fast-paced environment.

Skills

Culinary training

Food safety knowledge

Teamwork

Communication

Attention to detail

Flexibility in schedule

Education

Culinary school diploma

Job description

Rixos Marina Abu Dhabi invites a skilled culinary professional to join our luxury hotel kitchen. You will manage a designated section, prepare and cook dishes with precision, and collaborate with the Executive Chef to develop new menu items.

You will ensure food safety standards, train the team, monitor inventory, support cost control, and deliver timely service during peak hours in a fast-paced environment. Evening, weekend, and holiday shifts are required.