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Key skills for this role
• Supporting the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance.
• Assisting with food cost management, stock control, ordering, monthly stocktakes and waste reduction.
• Leading the kitchen during service, ensuring consistency in food quality, presentation and timing.
• Working hands-on alongside the team and setting the standard through your own performance.
• Supporting, coaching and developing chefs and junior team members, creating a positive culture of learning and accountability.
• Maintaining clear communication across the kitchen and wider F&B team, particularly during busy service periods.
• Supporting effective kitchen rostering and labour management to achieve wage and productivity targets.
• Maintaining appropriate par levels and ensuring produce is ordered, stored and utilised efficiently.
• Driving consistency in kitchen standards, food safety, hygiene and WHS.
• Supporting the induction, training and ongoing development of new and existing team members.
• Taking ownership of the kitchen operation and providing leadership in the Executive Chef’s absence.
• Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests.
Ennismore describes itself as a hospitality company focused on growth, learning, purpose, and career development.
Rixos Marina Abu Dhabi is presented as a luxury hotel offering Turkish hospitality and high service standards.
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Entry
Onsite
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