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Location

Department

Job Type

Chef De Cuisine

Where: Abu Dhabi, United Arab Emirates
Department: Chefs

Full Time
Sep 3, 2018

Role Description

Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods.

RESPONSIBILITIES:

  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Participate in restaurant promotions with Director of Marketing.
  • Ensure proper ordering/purchasing of products for every day and specifically weekends.
  • Act as a creative force in menu development
  • Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.
  • Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
  • Address guest concerns/complaints and resolve to complete satisfaction.
  • Participate in all management meetings.
  • Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests.
  • Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues.
  • Monitor quality control, plate presentation, food quality, etc.
  • All other duties as required.

QUALIFICATIONS:

  • Experience: Minimum ten years’ kitchen experience in a luxury or ultra-luxury environment, with minimum five years’ culinary management experience.
  • Education: High school diploma; culinary certificate preferred.
  • General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
  • Technical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills.
  • Language: Required to speak, read and write English, with fluency in other languages preferred.
  • Physical Requirements:Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Requirements

Experience Required: 5-10+ Years Managerial Level

Qualification Required: Culinary Diploma

Languages Required: English

Male or Female Role: Both

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