Chef de Cuisine - All day dining
Full job details
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The iconic St. Regis brand extends its legacy to Abu Dhabi, with the St. Regis Saadiyat Island, Abu Dhabi.
The hotel's air of mystique is created by thoughtful Mediterranean architecture and a contemporary interior design, which is further enhanced by an intelligent use of natural products and elements. This calming ambience flows through the food and beverage outlets that provide sumptuous meals and refreshing drinks all the way to one of the largest function facilities in the region.
Saadiyat Island is a beautiful natural island just 20 minutes from Abu Dhabi International airport and 7 minutes from downtown Abu Dhabi and is destined to become the address of choice for discerning, well-travelled connoisseurs.
Food & Beverage
Responsible for :
- supporting all aspects of kitchen management, team training and development, team planning, food budget management, menu delivery and development’s, food and non food purchasing
- all Health and Safety aspects related to the kitchen.
•Liaises with the Stewarding department to ensure that a high standard of cleanliness is maintained in the kitchen, its fixture and equipment
•When appropriate meet guests to assist with specific requirements related to food.
•To act as a role model for more Junior Chefs in conduct, language and skill. To act as an ambassador for the hotel and the venues when required
•Be appropriately aware of actions required in order to assist in managing the kitchen P&L, kitchen related GEI and LRA standards.
•Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography.
•Manage the kitchen team, through department rota’s, training and communication meetings.
• Prior experience as a Head Chef or Sous Chef
•Have experience in European cuisines, both modern & classic.
•Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens.
•Be knowledgeable of classic food & modern preparation, dishes and cooking.
•Have experience with working with & supervising a large brigade of chefs on a daily basis.
• Fluency in written and spoken English