Abu Dhabi, UAE
Posted 96 days ago
Posted 96 days ago
Our client is opening up a new Restaurant in Abu Dhabi and they are therefore looking for a Mediterranean Head Chef who is passionate about cooking and preparing healthy meals and will lead the implementation of their vision for a new dynamic production kitchen and restaurant.
The successful candidate will be reporting to the Managing Partner and Operations Manager and will be responsible for:
The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified – the chef is responsible for approving all prepared food items that leave his or her kitchen.
To make great Mediterranean dishes and desserts, with reference to the most creative and original work being done around the world today.
Designing menus for a production kitchen of 100m2 +.
To lead the development and implementation of the Restaurant concept for & like Europe.
Identify and train sous-chefs with the highest potential, and redeploy any sous-chefs working in who do not have a passion for the work.
Pay attention to food cost – but not be constrained by it in the search for creating new and original product, in accord with the stakeholders.
When the restaurant is not occupied with actively serving patrons, as in between meal times, the chef is expected to modify and create new menus as needed so that they remain effective for the purposes of the restaurant.
The chef may also be called upon to create a wide variety of new dishes.
Managing the procurement of goods and supplies.
Developing and implementing policies and procedures.
In addition, the chef also performs many administrative duties, including ordering supplies and reporting to the head of the establishment.
Prepare special Showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.
To support new openings and special missions.
To participate in and win competitions for originality, creativity and product quality.
To oversee strict adherence to all required health & safety standards while performing the work.
The ideal candidate will have:
Deep Knowledge and/or good understanding of Mediterranean cuisine such as but not limited to: Turkish, Lebanese, Italian, Spanish, Moroccan, French, Greek etc.
Familiar with HACCP standards and procedure, knowledge of slow cooking and sous-vide is a definite asset.
Prior experience with hotels, production kitchens and supported catering events is a definite asset.
Ability to train and develop subordinates.
Working Chef with can do attitude.
Enjoy working with others to achieve common goals.
Act with personal professionalism and integrity at all times.
Always conduct business honestly and fairly.
Prioritize workload effectively and be organized and structured at work.
Manage own time and subordinate time.
Display a positive attitude, even under pressure.
Committed to meeting and exceeding all performance standards.
Constantly look to develop own professional skills and abilities.
Perform job tasks in line with established policies and procedures.
Always try to provide a top-quality experience to all our Guests.