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Chef De Cuisine

4 weeks ago

Abu Dhabi, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities

A Chef deCuisine, also known as an Executive Chef, is thehead of the kitchen in a restaurant, hotel, or other food serviceestablishment. This role involves overseeing all kitchenoperations, from managing staff to creating menus, ensuring qualitycontrol, maintaining food safety standards, and optimizing kitchenefficiency. The Chef de Cuisine is the leader of the culinary team,responsible for maintaining the restaurant's reputation forquality food and exceptionalservice.

Essential Skills andAttributes

1.CulinaryExpertise

  • Advancedcooking techniques and knowledge of foodpreparation, including baking, grilling, sautéing, andbutchery.
  • Ability to create diverse andinnovative menus that align with the restaurant's conceptwhile showcasing seasonal ingredients.
  • Masteryof international cuisines, fine dining, and specialized cookingmethods (e.g., sous vide, moleculargastronomy).
  • Strong knowledge of flavors, foodpairing, and platingpresentation.

2.Leadership and ManagementSkills

  • Proven abilityto lead and motivate a team of chefs,sous chefs, line cooks, and kitchen staff in a fast-pacedenvironment.
  • Expertise in scheduling andstaffing, ensuring the kitchen is adequately staffed during peaktimes while maintaining costcontrol.
  • Capability to train and mentor juniorchefs, enhancing their skills and promoting careerdevelopment.
  • Conflict resolution skills forhandling disputes among kitchen staff or addressing customercomplaints.

3. MenuPlanning and RecipeDevelopment

  • Strongability to develop and design creative,cost-effective menus that meet customer preferencesand business goals.
  • Knowledge offood cost control and managing kitcheninventory to ensure profitability.
  • Ability tomodify and create recipes to accommodate dietary restrictions(e.g., vegetarian, vegan, gluten-free) or specialrequests.
  • Keeping up with food trends,incorporating contemporary culinary styles, and adapting menus toseasonal changes.

4.Time Management andOrganization

  • Exceptionalorganizational skills to ensure smooth operation of the kitchen,with proper inventory management, ingredient ordering, and mealprep schedules.
  • Ability to managetime effectively, ensuring food orders are preparedand served on time without compromisingquality.
  • Efficient in overseeing multiplestations and delegating tasks to kitchen staff to maintainworkflow.

5. FoodSafety and HygieneStandards

  • Comprehensiveunderstanding of food safetystandards, including proper handling, storage, andcooking temperatures to avoidcontamination.
  • Knowledge of health and safetyregulations, maintaining cleanliness in the kitchen, and ensuringstaff compliance with theseregulations.
  • Ability to implement and enforcehygiene protocols, ensuring the kitchen meets health inspectionrequirements.

6.Budgeting and FinancialManagement

  • Proficiencyin cost management and maintainingbudgets for food, labor, and overhead costs, ensuring profitabilitywithout sacrificing quality.
  • Ability to trackand analyze food costs, labor costs, and wastage to optimizeefficiency and profitability.
  • Experience withsupplier negotiation to secure the best ingredients at the bestprices.

7.Communication and CustomerInteraction

  • Excellentcommunication skills to give clear instructions to the kitchenstaff and ensure smooth service flow.
  • Abilityto communicate with front-of-house staff, including waitstaff andmanagement, to coordinate food delivery and meet customerexpectations.
  • Occasionally interacting withcustomers to receive feedback, discuss special requests, orpersonalize menuoptions.

8. Creativityand Innovation

  • Acreative approach to presenting dishes that excite and engagediners, focusing on flavor, presentation, and unique culinaryexperiences.
  • Willingness to experiment with newingredients, cooking methods, and concepts to create standoutdishes.
  • Ability to incorporate feedback fromcustomers and staff to refine recipes and maintain a high standardof dining experience.

Desired candidate profile
  • Participate in food preparation, produce highquality food, taste and presentation.
  • Inconjunction with the Executive Chef, develop menus & createand ensure adherence to recipes and productspecifications
  • Coordinate and communicate withthe Executive Chef on food quality issues, new or seasonalproducts.
  • Run each section of the kitchen,managing MEP lists and produce high standard qualityfood.
  • Place orders for produce on the orderingsystem, prints off the LPO and gets anapproval.
  • Ensure all rotation of stock is donecorrectly and all chefs follow the correct storage proceduresensuring the appropriate stock level.
  • Managingthe sous chefs and pastry chef guiding their oversight of thekitchen staff with primary focus on selection, training, andsupervising of daily work assignments.
  • Act as acoach and mentor; manage performance by setting objectives, deliverperformance reviews, provide ongoing performance feedback andadminister corrective action when needed.

Qualifications

  • Physically fit and able to stand forlong hours
  • Excellent leadership &supervisory skills with a “hands-on”approach
  • At least 3 years in a five starinternational chain hotel/restaurant
  • Soundknowledge about all kinds of cooking techniques andmethods

Key Skills
Cooking & Recipes,Cooking andBaking,Chef
Employment Type :Full-time
Department / Functional Area: Hospitality
Experience: Not Mentioned years
Gender: Male
Vacancy: 1
Joining Date: Tue, 04 Feb 2025