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

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Assist in menu planning, creation and presentation
• Monitor food quality and cost control.
• Interact with guests for feedback and suggestions.
• Promote a Fun/ Professional and Disciplined work environment
• Lead by example using Fairmont’s: Mission, Vision & Values
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• 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
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Strives to maintain & improve all food preparations & presentations
• Strives to improve J.D.P results for Food Quality
• Daily checks of all mis en place to ensure freshness & quality standards
• Assign and follow – up tasks as dictated by business volumes
• Performs any other reasonable duties as required by the department head.

Other duties as assigned

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

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Assist in menu planning, creation and presentation
• Monitor food quality and cost control.
• Interact with guests for feedback and suggestions.
• Promote a Fun/ Professional and Disciplined work environment
• Lead by example using Fairmont’s: Mission, Vision & Values
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• 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
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Strives to maintain & improve all food preparations & presentations
• Strives to improve J.D.P results for Food Quality
• Daily checks of all mis en place to ensure freshness & quality standards
• Assign and follow – up tasks as dictated by business volumes
• Performs any other reasonable duties as required by the department head.
• Other duties as assigned