Chef de Cuisine - Abu Dhabi, United Arab Emirates - Marriott International, Inc

Marriott International, Inc

Verified Company

Abu Dhabi, United Arab Emirates

1 week ago

Posted by:

Ahmed Al-Mansouri

beBee Recruiter

Description

Job Number

Job Category Food and Beverage & Culinary

Location The St. Regis Abu Dhabi, Nation Tower, Corniche, Abu Dhabi, United Arab Emirates, United Arab Emirates VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

Start Your Journey With Us
From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through great service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition.

Crafted for modern connoisseurs who desire exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, the discerning traveler and luminaries in the art of living.

The hotel comprises of 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, along with the breathtaking one of a kind Bridge suite between the two Nation Towers.

The St.

Regis is a part of the Marriott International, a constant growing and a leading global hospitality company, having the vision to be the World's Favorite Travel Company, with more than 7,000 properties in 131 countries and territories.

The core of the hotel are our staff whom we address as "Hosts" as they are the ultimate luxury ambassadors of our hotel, striving to provide exquisite stay to our guests and memorable experiences each day.

Pursue your passion for a dynamic career and grow your expertise at the best address We invite you to explore your career at The Abu Dhabi's finest urban resort, The St.

Regis Abu Dhabi.

Job Requirement:

Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet staff to ensure success and effective operation ending in a positive guest experience.

ESSENTIAL FUNCTIONS:

Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine appropriate staffing levels.
Communicate with restaurant manager for smooth running of front and back of the house.
Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
Responsible for the development and maintenance of all policies, procedures and quality standard within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
Manage, in conjunction with Executive Chief Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function service.
Monitor kitchen preventive equipment list. Mange culinary equipment list.
Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
Coordinate with restaurant manager, chief steward, style and engineering to ensure the highest level of product delivery.
Responsible for monthly schedule and payroll for the outlet.
Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
Estimates and communicates daily production needs.
Responds appropriately to guest needs during hours of operation.
Ensure that internal communication are communicated with on a daily basis.
Assess quality control of food cost
Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
Ability to create recipes and support material, ie, recipe cards, descriptions, and pictures, and to read and visualize same.
To project a pleasant and positive professional image to all contacts at all the times.
Lead and support the junior members of the team through training.
Implementation and monitoring of training matrix.
Seek own solutions to the minor obstacles that occur from time to time.
Daily data collection and reporting of issues as they arise.
Review the daily production sheets with chef de partie or sous chef when the first is not present.
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keep overproduction and food waste to a minimum, ensures proper rotation