Chef de Cuisine

OVERVIEW / BASIC FUNCTION:

Responsible for the full operation of the Banquet & Catering Kitchen, ensuring creative, refined, and flawless culinary execution for all banquet events, conferences, social functions, weddings, VIP delegations, and outside catering.

To lead, manage, and organize all aspects of banquet and catering food production to the highest professional standards and in strict accordance with the Standard Operating Procedures of Rosewood Abu Dhabi.

Ensures all menus, buffets, plated banquets, and live stations reflect luxury, consistency, innovation, and Rosewood's A Sense of Place.

RESPONSIBILITIES:

• Schedules working hours of all Banquet Kitchen staff with approval of Executive Chef/Executive Sous Chef, considering expected banquet business volume. Arranges extra staff during high-demand periods and dismisses staff early when business is slow.

• Ensures that the reputation and image of Rosewood Banquets reflects the highest possible standard and is recognized as one of the leading luxury banquet offerings in Abu Dhabi with consistent food quality.

• Accepts flexible working hours according to business demands, event schedules, and outside catering requirements.

• Attends meetings and trainings as required by the Executive Chef.

• Assigns in detail specific duties to Unit Chefs or subordinates and instructs them clearly in their work.

• Carries out full monthly stock taking in coordination with the Cost Control Department.

• Ensures personal cleanliness and proper discipline of all associates under his direct supervision.

• Responsible for the quality of all food prepared for banquets and catering. Constantly checks all dishes for taste, temperature, and visual presentation. Ensures uniformity and adherence to established portion sizes.

• Coordinates closely with the Executive Sous Chef or Executive Chef regarding quality and quantity of all food to be purchased and prepared daily. Informs the Executive sous Chef immediately about out‑of‑stock or undelivered items.

• Discusses and recommends banquet menu pricing adjustments when necessary. Determines selling prices of banquet food items in conjunction with Executive Sous Chef or Executive Chef and Catering Department.

• Reports staff matters to the Executive Sous Chef or Executive Chef, including recommendations for promotions, transfers, and all associate-related concerns.

• Ensures all kitchen equipment is functioning properly; coordinates with Engineering/Maintenance and trains staff on proper equipment usage to prevent damage.

• Prevents the use of spoiled or contaminated products and ensures that associates who are ill or injured do not take part in food preparation.

• Remains fully aware of all hotel policies and procedures.

• Maintains a friendly, pleasant, and professional attitude toward all co‑workers. Ensures a clean and tidy uniform, name badge, and safety shoes are worn at all times.

• Fully familiar with the hotel's emergency procedures.

• Performs other duties as assigned by the Executive Sous Chef or Executive Chef (including last‑minute banquet and catering requirements).

• Responsible for daily ordering of all food products for banquet operations and all internal kitchen transfers.

• Acknowledges and screens daily work schedules for banquet and catering production.

• Conducts daily briefings and de-briefings with staff members.

• Manages time effectively and meets deadlines consistently.

• Administers personnel actions such as leave requests, overtime approvals, and disciplinary actions.

• Assists in budgetary planning and payroll cost control when required.

• Identifies operational problems and resolves them in a professional and effective manner.

• Completes the daily kitchen logbook after duty and includes all relevant information such as event details, challenges, complaints, and operational notes.

QUALIFICATIONS:

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Experience:
 Ten to fifteen years' experience in a 5‑star hotel or reputable banquet/catering operation, with extensive experience in large‑scale banquet production and luxury event service.

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Education:
 High School Graduate and Culinary School Certificate.

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General Skills:
 Ability to run a high‑volume, luxury banquet kitchen professionally and with enthusiasm. Must be expert in international banquet cuisine, buffet production, large‑scale plating, and live stations. Strong knowledge of HACCP. Must possess strong leadership qualities, training skills, communication ability, and organizational efficiency.

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Technical Skills:
 Thorough understanding of all banquet kitchen positions and departmental job descriptions. Strong knowledge of hotel policies related to the culinary department. Ability to recognize high‑quality food products and luxury presentation standards. Ensures service standards are met and improved continuously. Supervises staff performance to maximize efficiency and minimize costs. Provides assistance during peak periods, monitors grooming standards, and manages food costs effectively.

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Language:
 Good knowledge of English, verbally and in writing.

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Physical Requirements:
 Must be able to exert physical effort in transporting food and equipment, endure various physical movements throughout work areas, reach up and down, remain stationary during long service periods, and communicate clearly with colleagues and guests.

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Licenses & Certifications:
 None required.