Head Chef - Abu Dhabi, United Arab Emirates - lhc

Description

Job Title:
Head Chef - Luxury Dining


Responsibilities:


Culinary Expertise:

Utilize your culinary expertise to create innovative and exquisite dishes, reflecting your unique culinary style while collaborating with our Head Chef.

Menu Planning and Development:

Collaborate with the Head Chef and Executive Sous Chef to design and develop menus and food concepts that align with our annual marketing plans.

Guest Engagement:
Engage and interact with guests, creating memorable dining experiences and fostering positive relationships.


Leadership and Organization:
Demonstrate excellent leadership, time management, and organizational skills to effectively manage kitchen operations.


Collaboration:
Foster positive working relationships with non-Food and Beverage departments, promoting a cooperative and cohesive work environment.


Compliance:

Stay informed and ensure compliance with all relevant legislation, including licensing regulations, health regulations, and fire and safety regulations.

Continuous Improvement:

Continuously research market trends, customer expectations, and evolving needs to create and develop new dishes and recipes that exceed guest expectations.

Cost Management:

Take responsibility for overall food cost, kitchen supplies, kitchen energy costs, and kitchen utensils in the assigned section, finding ways to improve operational efficiency.

Coordination:
Maintain high-end service standards and a smooth workflow through effective communication and coordination with other departments.


Hygiene and Safety:
Ensure compliance with hygiene regulations and cleanliness standards within the framework of HACCP guidelines.


Training and Development:

Support the team by providing training, regular feedback, and performance improvement initiatives to ensure compliance with brand standards and local, regional, and national safety regulations.

Requirements:


Experience:
Minimum of 5 years of kitchen experience in the hotel industry, with international kitchen experience.


Education:
Postgraduate degree and/or Hotel Management School/Apprenticeship. Master's degree preferred but not required.


Culinary Knowledge:
In-depth knowledge of the entire kitchen operation, including sanitation requirements, creativity, and quality standards.


Leadership Skills:
Strong leadership qualities, effective training techniques, excellent communication, and organizational skills.


Department Knowledge:

Familiarity with job descriptions and policies related to the department, ability to improve service standards, and maximize revenue while minimizing costs.

Language Proficiency:
Proficient in English for understanding, speaking, and writing.