Chef de Cuisine ( Italian Cuisine Specialist)
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Key skills for this role
About the Role
Fairmont Bab Al Bahr seeks a 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 and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service
- Develop, design, and regularly update menus that reflect authentic Italian flavors, seasonality, and creativity
- Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards
- Plan and oversee daily mise en place, production schedules, and smooth service execution
- Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards
- Monitor and control food costs, portion sizes, waste, and overall kitchen expenses
- Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards
- Collaborate with the Executive Chef to develop menus, promotions, and special offerings
Requirements
- Proven experience as a Chef de Cuisine or similar role in an Italian restaurant
- Expertise in authentic Italian cuisine and culinary techniques
- Strong leadership and team management skills
- Knowledge of food safety and HACCP standards
- Ability to manage food costs and inventory
- Excellent communication and organizational skills
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, offering 366 rooms, suites, and a villa, along with private beach, pool, and meeting facilities.
Job Description
- Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service.
- Develop, design, and regularly update menus that reflect authentic Italian flavors, seasonality, creativity, and the restaurant’s concept.
- Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards.
- Plan and oversee daily mise en place, production schedules, and smooth service execution.
- Conduct regular food tastings and quality assurance checks to maintain excellence.
- Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards.
- Create a positive, motivating, and professional kitchen environment.
- Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency.
- Conduct performance evaluations and provide continuous coaching and constructive feedback.
- Monitor and control food costs, portion sizes, waste, and overall kitchen expenses.
- Forecast, plan, and manage food purchasing, supplier coordination, and inventory control.
- Collaborate closely with the Executive Chef to develop menus, promotions, and special offerings that support profitability goals.
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