Culinary Supervisor — Plating & Menu Specialist

W Hotels; Abu Dhabi; On-site; AED 78,000 - 112,000; Full time

Job summary

W Hotels on Yas Island, Abu Dhabi, is seeking a Kitchen Supervisor to oversee cooks and kitchen staff, ensuring proper portions, presentation, and garnishes while maintaining food safety standards. You will assist with hiring, training, scheduling, and coaching, and coordinate with F&B service to meet menu specs.

The role requires 4–6 years of related experience and at least 2 years of supervisory experience, with technical/vocational education preferred.

Qualifications

• Education: Technical, Trade, or Vocational School Degree.
• 4 to 6 years of related work experience.
• At least 2 years of supervisory experience.
• License or Certification: None

Responsibilities

• Supervise and coordinate activities of cooks and workers.
• Determine how food should be presented and create decorative food displays.
• Ensure proper portion, arrangement, and food garnish to be served.
• Inform staff of menu specials and out of stock menu items.
• Prepare special meals or substitute items.
• Assist cooks and kitchen staff with tasks and provide needed items.
• Monitor stock of kitchen supplies and food; maintain logs for food safety.
• Ensure the quality of the food items and notify management if not meeting specs.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.
• Follow safety policies; report maintenance needs and safety issues.
• Maintain professional appearance and protect company assets.
• Address guests’ service needs and communicate clearly with staff.
• Develop positive working relationships and support team goals.

Education

Technical, Trade, or Vocational School Degree

Job description

W Hotels on Yas Island, Abu Dhabi, is seeking a Kitchen Supervisor to oversee cooks and kitchen staff, ensuring proper portions, presentation, and garnishes while maintaining food safety standards. You will assist with hiring, training, scheduling, and coaching, and coordinate with F&B service to meet menu specs.

The role requires 4–6 years of related experience and at least 2 years of supervisory experience, with technical/vocational education preferred.