Chef De Cuisine, Frankies Full Time

Abu Zaby [Abu Dhabi], United Arab Emirates | Professional Qualification | 1 - 3 years | Full Time | Male or Female | Food & Beverages | Hospitality/Leisure

Job Summary

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:             

  • Actively interact with guests at tables
  • Conduct daily shift briefings to Frankie’s kitchen colleagues
  • Has a good understanding of  inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
  • Promote a Fun/ Professional and Disciplined work environment
  • Lead by example using Fairmont’s: Mission, Vision & Values
  • Support/Coach/Lead & motivate Frankie’s kitchen colleagues
  • Actively share ideas, opinions & suggestions in daily Sous Chef meeting
  • Ensure storeroom requisitions are accurate to minimize repeat visits
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Hotel’s quality standards
  • Promote Health and Safety  at all times
  • Ensure proper hygiene as per Abu Dhabi Municipality
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Complete monthly one on one’s , probation & annual reviews as scheduled
  • Maintain cleanliness and proper rotation of product in chillers and dry store.
  • Minimize wastage/ spoilage
  • Maintain consistent on the job training sessions for culinary colleagues
  • Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
  • Maintain & improve all food preparations & presentations
  • Maintain & improve Fairmont standards for timely delivery of food orders
  • Strive to achieve and surpass JD Power targets
  • Performs any other reasonable duties as required by the department head.
Job Requirements
  • Minimum 2 years of Sous Chef experience in an Italian restaurant.
  • Previous experience in a 5 star luxury hotel environment
  • Strong understanding of HACCP
  • Accreditation from a recognized Culinary School
  • Proven track record of cost control including food, equipments, labor and wastage to meet the food quality goals and the hotel’s financial goals.
  • Enthusiastic, outgoing personality who is very guest driven
  • Demonstrate real passion for menu planning and leadership
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