Company description
Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.
Job description
The chef de cuisine is responsible for leading the daily culinary operations of the Italian restaurant, ensuring exceptional food quality, authenticity, consistency, and guest satisfaction. This role oversees menu development, cost control, team leadership, and compliance with the highest standards of food safety, hygiene, and kitchen operations, while preserving the essence of Italian cuisine.
Responsibilities:
Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service.
Develop, design, and regularly update menus that reflect authentic Italian flavors, seasonality, creativity, and the restaurant’s concept.
Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards.
Plan and oversee daily mise-en-place, production schedules, and smooth service execution.
Conduct regular food tastings and quality assurance checks to maintain excellence.
Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards.
Create a positive, motivating, and professional kitchen environment.
Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency.
Conduct performance evaluations and provide continuous coaching and constructive feedback.
Monitor and control food costs, portion sizes, waste, and overall kitchen expenses.
Forecast, plan, and manage food purchasing, supplier coordination, and inventory control.
Collaborate closely with the executive chef to develop menus, promotions, and special offerings that support profitability goals.
Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards.
Maintain cleanliness, organization, and safety across all kitchen and storage areas.
Oversee proper handling, storage, rotation, and labeling of all food products.
Work collaboratively with the executive chef, F&B leadership, and service teams to ensure seamless guest experiences.
Participate in departmental meetings, briefings, and strategic planning sessions.
Support and execute special events, promotions, buffets, and seasonal culinary initiatives.