Chef (Emirati & International Cuisine Specialist)

Company Description

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.Luxurious Accommodations: 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. Job Description

MAIN DUTIES AND RESPONSIBILITIES: Provides functional assistance and direction to the kitchen operation as assigned.Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.Coordinates functions and activities with other Food & Beverage department heads.Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.Assists the Executive Chef and the management in controlling and analyzing, on an ongoing basis quality levels of production and presentation including employee meals, guest satisfaction, merchandising and marketing, operating/payroll/food costs, cleanliness, sanitation, hygiene.Ensures optimum performance in all of the above areas as assigned.Assists the Executive Chef and the management in the production, preparation and presentation of all food items to ensure highest quality at all times.Establishes and maintains effective employee relations.Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.Assists the Executive Chef and the management in the preparation of menus and participates in pricing policy by taking into consideration local requirements, market needs, competition, trends, recipes, potential costs, availability of Food and Beverage products, merchandising and promotion.Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information which does not require the Executive Chef action.Supervises the service of all food items in the Outlets.Supervises the level of staffing and rosters so that overtime is kept to a minimum.Ensures that correct workplace health and safety regulations are maintained.Ensures that correct ordering and receiving procedures are followed.Keeps Executive Chef informed of all incidents that may occur.Checks all food preparation to determine the type and quality of items to be prepared.Ensures that all staff handles and uses kitchen utensils and equipment properly.Assists the Executive Chef in composing new recipes and menu ideas.Controls cooking procedures, portioning, garnishing and presentation of all dishes.Involved in other tasks and cooperates in special projects when required.Has a good knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite and helpful manner.Handles any guest complaints or problems promptly and ensures that all resolved/unresolved incidents are reported to the Executive Chef.Demonstrates a working knowledge of fire prevention and follows the restaurant evacuation plan on hearing the alarm.Is security conscious with respect to guest, staff and Rixos Hotel property/welfare and reports suspicious circumstances to Management.Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.Liaises with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.Supervises Stewarding to ensure an adequate supply of equipment and establishes standards of hygiene and cleanliness for all Kitchen areas.Liaises with Outlet Managers to ensure a consistently good standard of food quality, efficient profitability and creative presentation.Liaises with Engineering to ensure prompt and efficient repair and maintenance.Meets and interacts with representatives of the local community and potential guests as required.Makes recommendations to Management for modernization of equipment, production methods, presentation and improved guest satisfaction.Communicates regularly with Executive Chef and Sous Chefs to keep them informed of policies and procedures, special further improvement plans and guest comments.Ensures that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.Maximizes employee productivity to minimize payroll costs.Assists in building an efficient team of employees by taking an active interest in their welfare, safety, training and development.Ensures that all employees have a complete understanding of and adhere to the Rixos Hotel policies and procedures.Plans and organizes all training activities within the department.Conducts Employee Performance Appraisals to review employees' general performance, discuss existing performance and areas for improvement.Ensures that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.Ensures that his employees provide a friendly, courteous and efficient service at all times. Qualifications

At least 7-10 years post apprenticeship experience in a similar industry or 4-5 star establishment. Able to assist the Executive Chef in all areas of rostering, management, ordering and receiving and cost control. Additional Information
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.Career Advancement: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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