Chef de Cuisine ( Italian Cuisine Specialist)
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Key skills for this role
About the Role
Fairmont Bab Al Bahr seeks an experienced Chef de Cuisine to lead the Italian restaurant's culinary operations. The role requires expertise in authentic Italian cuisine, menu development, cost control, and team leadership.
Key Skills for This Role
Responsibilities
- Lead daily culinary operations of the Italian restaurant, ensuring food quality and consistency
- Develop and update menus reflecting authentic Italian flavors and seasonality
- Supervise, train, and mentor the culinary team
- Monitor food costs, portion sizes, waste, and kitchen expenses
- Ensure compliance with HACCP, food safety, and hygiene standards
- Collaborate with Executive Chef and F&B leadership on menus and promotions
Requirements
- Proven experience as Chef de Cuisine or similar role in Italian cuisine
- Expertise in authentic Italian culinary techniques and flavors
- Strong leadership and team management skills
- Knowledge of HACCP and food safety regulations
- Ability to manage food costs and inventory
Full Job Posting
Company Description
- Fairmont Bab Al Bahr is a 5 star Abu Dhabi beach resort with stunning views of Sheikh Zayed Grand Mosque.
- The resort offers 366 rooms, suites, a villa, private beach, pool, meeting rooms, and a ballroom.
Job Description
- The Chef de Cuisine leads daily culinary operations of the Italian restaurant, ensuring food quality, authenticity, and guest satisfaction.
- Oversees menu development, cost control, team leadership, and compliance with food safety standards.
Key Responsibilities
- Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service.
- Develop, design, and regularly update menus reflecting authentic Italian flavors and seasonality.
- Ensure consistency in taste, quality, portioning, and presentation.
- Plan and oversee daily mise en place, production schedules, and smooth service execution.
- Conduct regular food tastings and quality assurance checks.
- Supervise, train, and mentor the culinary team.
- Prepare staff schedules aligned with business levels.
- Conduct performance evaluations and provide coaching.
- Monitor and control food costs, portion sizes, waste, and kitchen expenses.
- Forecast, plan, and manage food purchasing and inventory control.
- Collaborate with Executive Chef on menus and promotions.
- Ensure compliance with HACCP and hygiene standards.
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