Chef de Cuisine - Filini
Role Overview
The Chef de Cuisine oversees daily culinary operations for the Italian restaurant, ensuring consistent preparation and presentation of authentic, high-quality Italian cuisine.
The role manages the kitchen team, food quality and safety, costs, dining experience, and restaurant financial objectives.
Key Skills for This Role
Full Job Posting
About the employer
Yas Plaza Hotels by Aldar Hospitality is a collection of six international hotels on Yas Island in Abu Dhabi.
About the role
The Chef de Cuisine oversees daily culinary operations for the Italian restaurant, ensuring consistent preparation and presentation of authentic, high-quality Italian cuisine.
The role manages the kitchen team, food quality and safety, costs, dining experience, and restaurant financial objectives.
Duties and responsibilities
- Manage kitchen activities, including production, stewarding, and food production staff.
- Maximize guest satisfaction through food quality while controlling costs and protecting profitability.
- Maintain standards for food quality, preparation, recipes, and presentation.
- Ensure appropriate staffing and supplies for stations; oversee food production areas.
- Coordinate priorities, timing, preparation, and delivery for functions, à la carte, groups, breakfast, and room service.
- Inspect seasoning, portions, and appearance to maintain consistency and follow up as needed.
- Oversee food inventory expenses and order fresh products and dry goods to meet quality and par-stock needs.
- Coordinate kitchen and service communications and operations with other food and beverage departments.
- Ensure proper safety, hygiene, and sanitation practices.
- Maintain readiness for last-minute reservation changes and align prices and portions with profit objectives.
Skills, experience, and education
- Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
- 5–7 years of culinary experience, including at least 2–3 years as a Sous Chef or Chef de Cuisine in an upscale Italian restaurant or luxury hotel.
- Excellent knowledge of food safety and health regulations.
- Familiarity with restaurant management and service software.
- Strong organisation and communication skills; experience with stocktaking and inventory management.
- Strong knowledge of authentic Italian cuisine and regional Italian specialties.
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