Chef de Cuisine

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine

RIXOS

Company Description

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Luxurious Accommodations:

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Job Description

MAIN DUTIES AND RESPONSIBILITIES:

1.1.1 She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards.
1.1.2 Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
1.1.3 Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
1.1.4 Has to provide the Executive Chef with recipes and costing as per the requirement
1.1.5 Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
1.1.6 Assists the Executive Chef in developing new cuisine concepts.
1.1.7 Ensures implementation and maintenance of standards of food quality, preparation and presentation.
1.1.8 Assists in menu planning and costing.
1.1.9 Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.
1.1.10 Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.
1.1.11 Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
1.1.12 Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
1.1.13 Recommends changes in systems and procedures to increase efficiency and improve service quality.
1.1.14 Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.
1.1.15 Ensures all employees in the department adhere to the organizations rules and regulations.
1.1.16 Recommends changes in the menus.
1.1.17 Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.
1.1.18 Perform as per Operational Standards.
1.1.19 Proper grooming at all times.
1.1.20 Attend training classes as per schedule.
1.1.21 Show fullest cooperation and respect within the team and other departments.
1.1.22 Is aware of the daily activities and has product knowledge of all the hotel facilities.

Qualifications

Diploma or degree in vocational hospitality, 7- 10 years experience in 4-5 star Hotel

Additional Information