Executive Sous Chef / Head Chef

Abu Dhabi

Full job details

aloft Abu Dhabi
Abu Dhabi
Job Type
Chefs, Executive Chef
Job Level
Executive Sous Chef / Head Chef

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®). Please visit for more information.


Aloft Abu Dhabi - the first hotel to open in our EAME Division (Europe, Africa and the Middle East), introduces style at a steal to a modern Middle Eastern metropolis.
Boasting 408 spacious loft-like rooms, cutting-edge technology and a vibrant, energizing social atmosphere, Aloft Abu Dhabi is ideally positioned in the ultra-modern Abu Dhabi National Exhibition Centre (ADNEC), a micro-city of restaurants, a marina and only 20 minutes away from a bustling downtown featuring cosmopolitan culture, lush public parks and a scenic promenade.


Beverage & Food

Job Description

Through supervision and organization, ensures that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.

•Responsible for the kitchen operation.
•Liaise with restaurants/banquet manager regarding food preparation and presentation with the Chief Steward to ensure cleanliness & hygiene standards and with engineering department to ensure that all equipment is in proper order.
•Supervises the work of the kitchen talents on a specific shift to ensure food preparation, organization and presentation standards are followed.
•Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
•Train talents in accordance with planned training programs and corrects production errors/methods as found necessary.
•Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtain Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Revising new recipes.
•Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen, its fixtures and equipment.
•Orders fresh and dry goods.
•Liaise with the restaurants and banquet managers regarding food preparation, presentation, special menus and seasonal specialties.
•Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner.
•Supervises and participates in buffet set up and decoration.
•Supervises during meal periods that buffet table and a la carte mice end place is kept replenished and attractive for duration of service.
•Conducts "ON THE JOB" training as appropriate.
•Participates in menu planning as appropriate.
•Coaches talents in the kitchen the clear as you go method of working.
•Performs related duties and special projects as assigned.
•Samples all foods, on regular basis to ensure established standards are maintained.
•Participates personally in cooking and supervising the preparation/pick-up of dishes.
•Makes sure quality has the same importance in all sales outlets.
•Shows expertise and imagination in adapting services to product availability/quality and seasonal products.
•Personally monitors client satisfaction, and takes into account all comments.
•Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus.
•Learns the hotel’s fire, safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment.
•Makes sure that standard recipes are respected.


The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Bachelor’s Degree or equivalent education/experience required.

Four to five years of employment in a related position

All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

•Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•Most tasks are performed in a team environment with the talents acting as a team leader.
•Talents answer guest questions & requests to take personal responsibility to get the answer.
•Guest needs are anticipated and talents are sensitive to solve their problems.
•Avoids excess jewelry on duty.
•Wears hairstyle in accordance with kitchen standard.
•Coordinates & provides clean, sanitary storage for all refrigerated foods and dry store goods.
•Monitors uniformity and quality of product by (holding) food in dated, labeled, clean & covered containers at optimum temperatures.


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