Head Chef – Steakhouse (French-Speaking)

Fairmont Hotels & Resorts; Abu Dhabi; On-site; AED 70,000 - 90,000; Full time

Job summary

A luxury hotel resort in Abu Dhabi seeks a Head Chef to oversee kitchen operations and develop a steakhouse menu emphasizing premium meats. The ideal candidate will have proven experience, strong leadership skills, and a thorough understanding of food safety and costing. Join us for a rewarding culinary career in a stunning environment.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse.
• Strong leadership and team management skills with the ability to mentor and motivate.
• Excellent understanding of food costing, menu engineering, and kitchen financial controls.

Responsibilities

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.
• Develop, design, and update the steakhouse menu focusing on premium steaks.
• Lead, train, and inspire the kitchen brigade.
• Supervise meat preparation and grilling processes.
• Monitor food costs, portion control, inventory, and waste management.

Skills

Steak cuts expertise

Butchery skills

Grilling techniques

Leadership

Team management

Menu engineering

Food costing

Communication skills

Education

Food safety and HACCP certification

Job description

Overview

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Responsibilities

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.

• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.

• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.

• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.

• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.

• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.

• Maintain strong relationships with suppliers to source top-quality meats and ingredients.

• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.

• Manage scheduling, labor costs, and staffing levels to support business needs.

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.

• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.

• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.

• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.

• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.

• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.

• Maintain strong relationships with suppliers to source top-quality meats and ingredients.

• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.

• Manage scheduling, labor costs, and staffing levels to support business needs.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse.

• Expert knowledge of steak cuts, butchery, grilling, and cooking techniques.

• Strong leadership and team management skills with the ability to mentor and motivate.

• Excellent understanding of food costing, menu engineering, and kitchen financial controls.

• Strong organizational and communication skills.

• Food safety and HACCP certification required.