Chef de Cuisine - Banquet Kitchen
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Key skills for this role
About the Role
Rosewood Abu Dhabi is seeking a Chef de Cuisine to lead the Banquet & Catering Kitchen, ensuring luxury culinary execution for events, conferences, and weddings. Requires 10-15 years of 5-star hotel experience, strong leadership, and expertise in international banquet cuisine and HACCP.
Key Skills for This Role
Responsibilities
- Oversee full operation of Banquet & Catering Kitchen ensuring creative, refined, and flawless culinary execution
- Schedule working hours of all Banquet Kitchen staff with approval of Executive Chef/Executive Sous Chef
- Ensure all menus, buffets, plated banquets, and live stations reflect luxury, consistency, and innovation
- Assign specific duties to Unit Chefs or subordinates and instruct them clearly
- Carry out full monthly stock taking in coordination with Cost Control Department
- Ensure personal cleanliness and proper discipline of all associates
- Responsible for quality of all food prepared for banquets and catering
- Coordinate closely with Executive Sous Chef or Executive Chef regarding quality and quantity of food
- Discuss and recommend banquet menu pricing adjustments
- Report staff matters to Executive Sous Chef or Executive Chef
- Ensure all kitchen equipment is functioning properly and train staff on proper usage
- Prevent use of spoiled or contaminated products and ensure ill/injured associates do not prepare food
Requirements
- 10 15 years of experience in a 5 star hotel or reputable banquet/catering operation
- High School Graduate and Culinary School Certificate
- Expert in international banquet cuisine, buffet production, large scale plating, and live stations
- Strong knowledge of HACCP
- Strong leadership, training, communication, and organizational skills
- Good knowledge of English, verbally and in writing
Full Job Posting
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.
- 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.
- Coordinates closely with the Executive Sous Chef or Executive Chef regarding quality and quantity of all food to be purchased and prepared daily.
- Discusses and recommends banquet menu pricing adjustments when necessary.
- 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.
Qualifications
- 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.
- Education: High School Graduate and Culinary School Certificate.
- 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, c
- 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
- Language: Good knowledge of English, verbally and in writing.
- 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.
- Licenses & Certifications: None required.
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