288 Chefs jobs in Abu Dhabi

The Chef de Cuisine Banquets is responsible for overseeing all banquet kitchen operations at Fairmont Bab Al Bahr. This role ensures the highest quality of food production menu development and efficient of largescale events. The Chef de Cuisine will lead a team of culinary professionals maintain high hygiene and safety standards and collaborate with other departments to deliver exceptional banquet experiences.

• Oversee all aspects of banquet kitchen operations ensuring food quality consistency and presentation meet Fairmonts high standards.

• Develop and refine banquet menus in collaboration with the Executive Chef considering guest preferences seasonality and cost efficiency.

• Ensure timely and efficient preparation of meals for largescale events maintaining impeccable presentation and flavor profiles.

• Innovate new dishes and culinary techniques to enhance the banquet dining experience.

• Lead train and mentor the banquet kitchen team fostering a culture of excellence teamwork and continuous improvement.

• Conduct regular performance evaluations and provide coaching to enhance team efficiency and skills.

• Plan and coordinate kitchen staff schedules to ensure seamless operations during banquet events.

• Manage food costs and inventory control for banquet operations ensuring optimal use of ingredients and resources.

• Work closely with the banquet service team to ensure seamless coordination between kitchen and event operations.

• Ensure timely of banquet functions adapting to lastminute changes or guest preferences with professionalism.

Qualifications :

• Minimum 5 years of experience in a similar role within a luxury hotel or highend banquet operation.

• Strong expertise in largescale culinary operations menu planning and event .

• Proven leadership skills with experience managing a diverse kitchen team.

• Extensive knowledge of international cuisines buffet setups and plated banquet services.

• Excellent organizational and timemanagement abilities with the capability to handle multiple events simultaneously.

• Strong understanding of cost control inventory management and purchasing.

Remote Work :

No

Employment Type :

Fulltime

Join or sign in to find your next job. Chef De Cuisine - LXR Eastern Mangroves Abu Dhabi (Pre-Opening) role at Hilton . LXR Hotels & Resorts is a collection of independent, luxury properties that celebrate the unique character of each destination. Every hotel in the LXR portfolio offers a bespoke experience, combining authentic service with refined elegance and cultural richness.

As a Chef de Cuisine, you contribute to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Team Member experience while managing food cost controls.

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised 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

• Strong Sous Chef or previous Chef de Cuisine experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Excellent communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn
• Relevant qualifications for role (advantageous)
• Ability to work a variety of shifts including weekends, days, afternoons and evenings (advantageous)

Hilton is a leading global hospitality company offering a range of brands and experiences. Our vision is to fill the earth with the light and warmth of hospitality, uniting us as a team to create remarkable experiences for guests every day.

• Work Location: LXR Eastern Mangroves Abu Dhabi
• Schedule: Full-time
• Brand: LXR by Hilton
• Potential Benefits: Housing, Transport
• Job: Culinary
• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

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

Job Description

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.

Qualifications

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• 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

Remote location

Job Description

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.

Qualifications

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• 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

Remote location

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.

Job Description

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.

Qualifications

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• 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

Remote location

Teaching Opportunity in Food Science

This position specializes in teaching food technology, requiring a strong background in materials science and culinary arts. The ideal candidate will have experience developing lesson plans for students aged 11-18.

About the Role:

The teacher will be responsible for designing engaging curricula, conducting classes of up to 30 students, and providing individualized support to students with diverse learning needs.

Key Responsibilities:

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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