305 Chefs jobs in Abu Dhabi

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

• Direct, train, supervise, plan and coordinate all areas within the culinary department, including projects requested by the Resident Manager, Director of F&B, or Executive Chef.
• Lead and manage the kitchen team, and provide ongoing support and training.
• Ensure the highest quality of food & beverage through meticulous consistency, taste and presentation of all dishes.
• Monitor food inventory monthly; maintain proper control of orders and purchases; ensure deliveries are received efficiently and in line with hotel standards.
• Review daily food cost analyses to align with budget and secure profit margins while maintaining the corporate image.
• Oversee the cleanliness and hygiene of all kitchen spaces and procedures.

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience in Arabic Cuisine.
• Experience with controlling food and labor cost, demonstrated cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence.
• Passion for leadership and teamwork.
• Excellent guest service skills.

• Relocate to remote area

MAIN DUTIES AND RESPONSIBILITIES:

1. Responsible for daily food production in her/his outlet, ensuring top-quality products according to hotel standards.
2. Ensure standard recipes and plating guides are consistently followed.
3. Provide the Sous Chef with daily market lists and personally control all goods received to guarantee quality and quantity.
4. Submit recipes and costing to the Executive Chef as required.
5. Assist and propose special food promotions, events, and other food-related activities for the outlet.
6. Assist in developing new cuisine concepts.
7. Ensure standards of food quality, preparation, and presentation are maintained.
8. Assist in menu planning and costing.
9. Maintain good physical condition of kitchen equipment and utensils, coordinating with Engineering for repairs.
10. Organize work within kitchen sections, including scheduling and vacations.
11. Ensure high-quality raw materials are received and stored properly.
12. Communicate daily with Outlet Supervisors about food items sent to outlets.
13. Recommend system and procedure improvements for efficiency and service quality.
14. Ensure prompt, accurate service by kitchen staff to achieve high customer satisfaction.
15. Ensure departmental adherence to organizational rules and regulations.
16. Recommend menu changes as needed.
17. Ensure constant availability of ingredients through proper planning and storage.
18. Perform duties according to operational standards.
19. Maintain proper grooming standards at all times.
20. Attend scheduled training sessions.
21. Show cooperation and respect within the team and other departments.
22. Be aware of daily activities and possess product knowledge of hotel facilities.

Qualifications: Diploma or degree in vocational hospitality, with 7-10 years experience in a 4-5 star hotel.

Additional Information:

• Competitive Salary and Compensation: Rixos Marina Abu Dhabi offers a competitive salary aligned with industry standards.
• Training and Development Opportunities: Access to training programs to enhance skills and career growth.
• Career Advancement: Opportunities within Rixos Hotels group.
• Health and Wellness Benefits: Comprehensive health insurance.
• Employee Recognition Programs: Programs to reward outstanding performance.
• Work-Life Balance: Policies supporting a healthy balance, including flexible scheduling where possible.
• Uniforms and Dress Code: Provided or guidelines for professional appearance.
• Social Events and Activities: Team-building and employee gatherings.
• Transportation Services: Available.
• Employee Wellness Programs: Fitness classes or gym access.

Remote Work: No

Employment Type: Full-time

Company Description

Anantara is a luxury hospitality brand catering to modern travelers, connecting guests with authentic places, people, and stories through personalized experiences and heartfelt hospitality in some of the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts, and lush jungles, Anantara offers journeys rich in discovery.

Job Description

• Organize all activities within a Restaurant Kitchen area, ensuring safe, smooth, and profitable operations within the hotel framework. Assist other kitchens, special functions, and meet with suppliers.
• Serve as acting executive sous chef or executive chef as required in their absence.
• Develop and maintain restaurant cuisine concepts and standards for food preparation and presentation. Be familiar with local market trends and recommend menu changes based on seasonal product availability.
• Achieve departmental budget goals and minimize food costs by ensuring proper preparation, inventory management, requisitions, food pars, and control systems are in place.
• Adhere to Anantara's food preparation and presentation guidelines to ensure consistent quality. Continuously seek improvements and additions to these guidelines.
• Maintain food safety and protection standards, including proper food handling, dating, storage, and rotation. Follow sanitation practices diligently.
• Accurately forecast weekly business demands to ensure efficient staffing and food production.
• Ensure outlet safety at all times.
• Manage assets of all outlet property and facilities effectively.
• Conduct preventative maintenance inspections monthly.
• Lead departmental training initiatives to enhance skills and service levels, providing team members with necessary training and resources.
• Supervise team members, including hiring and discipline, in collaboration with the Executive Chef.
• Promote positive inter-departmental relations through clear communication and cooperation.
• Lead by example with a hands-on approach to motivate team members to excel.

Qualifications

• Knowledge of Greek and Arabic cuisines.
• Minimum of 2 years' experience in a similar role.
• Strong leadership and communication skills.

Additional Information

• Prompt and courteous delivery of orders, maintaining a positive image and cleanliness.
• Ensure guest satisfaction through attentive service and supervision of food and beverage delivery.
• Assist during shifts with serving, seating, and communication with the kitchen.
• Maintain a motivated and well-trained staff.
• Follow opening and closing procedures as per Manager's Checklist.
• Enforce all Anantara Service Standards and revenue control procedures.
• Maintain a safe and sanitary work environment.
• Organize tools for shifts, such as schedules, floor plans, reservations, and checks.
• Resolve daily problems like call-outs and last-minute bookings.
• Stay on the floor during meal periods to ensure service quality.
• Serve only high-quality products.
• Maintain uniform standards for associates.
• Manage repair and maintenance programs effectively.
• Implement station rotation and manage associate relations.
• Support associates' job performance and training.
• Encourage problem-solving and empowerment among staff.
• Foster effective communication and maintain fair disciplinary procedures.
• Identify and suggest incentive programs, new operational ideas, and methods.

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef.

• You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis.
• It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes.
• Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards.
• You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times.
• You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

• Bachelor's Degree, or any related Culinary degree.

• Minimum of 2 years of industry and culinary management experience in Arabic Cuisine.

• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.

• Eye for detail to achieve operational excellence

• Passion for leadership and teamwork

• Excellent guest service skills

Additional Information
Relocate to remote area

Relax, unwind and embrace the enigmatic allure of the Empty Quarter at the newly rejuvenated, award-winning Qasr Al Sarab Desert Resort by Anantara. The resort is proud to present discerning guests with an array of sumptuous accommodation, delicious flavours, thrilling desert activities as well as a signature blend of indulgences, Arabian hospitality and contemporary charm.

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Oversee daily operations of the Japanese kitchen, ensuring all dishes meet Rixos Marina’s quality standards.

Develop, plan, and innovate authentic Japanese menus in line with guest preferences and seasonal availability.

Supervise, train, and mentor kitchen staff, fostering teamwork and maintaining a positive work environment.

Monitor inventory, control food costs, and manage suppliers to ensure freshness and quality of ingredients.

Maintain strict compliance with hygiene, safety, and sanitation regulations.

Collaborate with the Executive Chef and F&B team on menu development, specials, and promotions.

Ensure timely and efficient food preparation and presentation during service.

Handle guest feedback professionally and promptly to ensure customer satisfaction.

Stay updated with culinary trends and incorporate innovative techniques where appropriate.

Minimum 5 years’ experience as a Japanese Chef de Cuisine or Senior Japanese Chef in a reputable hotel or fine-dining establishment.

Strong knowledge of traditional and contemporary Japanese cooking techniques and ingredients.

Culinary degree or relevant certification preferred.

Proven leadership and team management skills.

Excellent organizational and time management abilities.

Strong communication skills and ability to work under pressure.

Knowledge of food safety and hygiene regulations.

Flexibility to work shifts, weekends, and public holidays as required.

• Competitive Salary and Compensation:
  • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
• Training and Development Opportunities:
  • Access to training programs and development opportunities to enhance skills and advance within the company.
• Opportunities for career growth and advancement within the Rixos Hotels group.
• Health and Wellness Benefits:
  • Comprehensive health insurance coverage.
• Employee Recognition Programs:
  • Recognition programs to acknowledge and reward outstanding performance and dedication.
• Work-Life Balance:
  • Policies and practices that promote a healthy work-life balance, including flexible scheduling where possible.
• Uniforms and Dress Code:
  • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
• Social Events and Activities:
  • Participation in social events, team-building activities, and employee gatherings to foster a positive work culture.
• Transportation Services:
  • Transportation services.
• Employee Wellness Programs:
  • Wellness programs, such as fitness classes or gym access, to promote a healthy lifestyle.

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• Oversee daily operations of the Japanese kitchen ensuring all dishes meet Rixos Marinas quality standards.

• Develop plan and innovate authentic Japanese menus in line with guest preferences and seasonal availability.

• Supervise train and mentor kitchen staff fostering teamwork and maintaining a positive work environment.

• Monitor inventory control food costs and manage suppliers to ensure freshness and quality of ingredients.

• Maintain strict compliance with hygiene safety and sanitation regulations.

• Collaborate with the Executive Chef and F&B team on menu development specials and promotions.

• Ensure timely and efficient food preparation and presentation during service.

• Handle guest feedback professionally and promptly to ensure customer satisfaction.

• Stay updated with culinary trends and incorporate innovative techniques where appropriate.

Qualifications :

• Minimum 5 years experience as a Japanese Chef de Cuisine or Senior Japanese Chef in a reputable hotel or fine-dining establishment.

• Strong knowledge of traditional and contemporary Japanese cooking techniques and ingredients.

• Culinary degree or relevant certification preferred.

• Proven leadership and team management skills.

• Excellent organizational and time management abilities.

• Strong communication skills and ability to work under pressure.

• Knowledge of food safety and hygiene regulations.

• Flexibility to work shifts weekends and public holidays as required.

Additional Information :

Remote Work :

No

Employment Type :

Full-time

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a wellorganised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• Strong Sous Chef or previous Chef de Cuisine Experience (Cold Kitchen experience required)
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends days afternoons and evenings

Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For over a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Oversee daily operations of the Japanese kitchen, ensuring all dishes meet Rixos Marina's quality standards.

Develop, plan, and innovate authentic Japanese menus in line with guest preferences and seasonal availability.

Supervise, train, and mentor kitchen staff, fostering teamwork and maintaining a positive work environment.

Monitor inventory, control food costs, and manage suppliers to ensure freshness and quality of ingredients.

Maintain strict compliance with hygiene, safety, and sanitation regulations.

Collaborate with the Executive Chef and F&B team on menu development, specials, and promotions.

Ensure timely and efficient food preparation and presentation during service.

Handle guest feedback professionally and promptly to ensure customer satisfaction.

Stay updated with culinary trends and incorporate innovative techniques where appropriate.

Minimum 5 years' experience as a Japanese Chef de Cuisine or Senior Japanese Chef in a reputable hotel or fine-dining establishment.

Strong knowledge of traditional and contemporary Japanese cooking techniques and ingredients.

Culinary degree or relevant certification preferred.

Proven leadership and team management skills.

Excellent organizational and time management abilities.

Strong communication skills and ability to work under pressure.

Knowledge of food safety and hygiene regulations.

Flexibility to work shifts, weekends, and public holidays as required.

• Competitive Salary and Compensation:
  • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
• Training and Development Opportunities:
  • Access to training programs and development opportunities to enhance skills and advance within the company.
• Opportunities for career growth and advancement within the Rixos Hotels group.
• Health and Wellness Benefits:
  • Comprehensive health insurance coverage.
• Employee Recognition Programs:
  • Recognition programs to acknowledge and reward outstanding performance and dedication.
• Work-Life Balance:
  • Policies and practices that promote a healthy work-life balance, including flexible scheduling where possible.
• Uniforms and Dress Code:
  • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
• Social Events and Activities:
  • Participation in social events, team-building activities, and employee gatherings to foster a positive work culture.
• Transportation Services:
  • Transportation services.
• Employee Wellness Programs:
  • Wellness programs, such as fitness classes or gym access, to promote a healthy lifestyle.

2. Last name *

3. Email *

4. Phone *

5. Resume *. We accept .pdf, .doc, and .docx formats.

* these questions are a must

By clicking submit, I consent to the collection of my data in accordance to Ennismore's privacy policy . If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here . *

Japanese Chef de Cuisine role at Rixos Hotels for Rixos Marina Abu Dhabi .

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that combines modern elegance with world-class amenities. Located on the waterfront in Abu Dhabi, the resort offers a premier destination for guests seeking sophistication, comfort, and personalized service.

• Oversee daily operations of the Japanese kitchen, ensuring all dishes meet quality standards.
• Develop, plan, and innovate authentic Japanese menus in line with guest preferences and seasonal availability.
• Supervise, train, and mentor kitchen staff, fostering teamwork and a positive work environment.
• Monitor inventory, control food costs, and manage suppliers to ensure freshness and quality of ingredients.
• Maintain strict compliance with hygiene, safety, and sanitation regulations.
• Collaborate with the Executive Chef and F&B team on menu development, specials, and promotions.
• Ensure timely and efficient food preparation and presentation during service.
• Handle guest feedback professionally and promptly to ensure customer satisfaction.
• Stay updated with culinary trends and incorporate innovative techniques where appropriate.

• Minimum 5 years' experience as a Japanese Chef de Cuisine or Senior Japanese Chef in a reputable hotel or fine-dining establishment.
• Strong knowledge of traditional and contemporary Japanese cooking techniques and ingredients.
• Culinary degree or relevant certification preferred.
• Proven leadership and team management skills.
• Excellent organizational and time management abilities.
• Strong communication skills and ability to work under pressure.
• Knowledge of food safety and hygiene regulations.
• Flexibility to work shifts, weekends, and public holidays as required.

• Competitive salary and compensation aligned with industry standards.
• Training and development opportunities to enhance skills and advance within the company.
• Career advancement within the Rixos Hotels group.
• Comprehensive health insurance coverage.
• Employee recognition programs for outstanding performance.
• Policies and practices supporting work-life balance, including flexible scheduling where possible.
• Uniforms or dress code guidelines for a professional appearance.
• Participation in social events, team-building activities, and employee gatherings.
• Transportation services and wellness programs, such as fitness classes or gym access.

• Mid-Senior level

• Full-time

• Management
• Industries
• Hospitality

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