Chef de Cuisine - Italian Restaurant

About the role

Yas Plaza Hotels by IHG is hiring a Chef de Cuisine (CDC) through its partner Hosco in Abu Dhabi. The CDC oversees the daily culinary operations of the Italian restaurant, ensuring consistent preparation and presentation of authentic, high-quality Italian cuisine. The role includes managing the kitchen team, maintaining food quality and safety standards, controlling costs and supporting the restaurant's financial objectives.

Key responsibilities

• Manage all kitchen activities, including production, stewarding and management of food production staff.
• Maximise guest satisfaction while keeping food quality within the cost control and profitability margins of the hotel kitchen.
• Ensure adherence to hotel standards for food quality, preparation, recipes and presentation.
• Ensure proper staffing and supplies for all stations, and oversee all food production areas.
• Coordinate activities, timing and priorities so that food is prepared and delivered on time for functions, a la carte, groups, breakfast and room service.
• Maintain product consistency by inspecting seasonings, portions and food appearance.
• Control and order fresh products and dry storage items to keep correct quality and par stock; monitor inventory expenses.
• Facilitate communication between kitchen production and service staff, and coordinate with other food and beverage departments.
• Ensure safety, hygiene and sanitation practices are followed, and that prices and portions meet food and beverage profit objectives.
• Be ready for last-minute changes to reservations.

Required profile

• Degree in Culinary Arts, Professional Cookery or Hospitality Management.
• Minimum 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.
• Strong knowledge of authentic Italian cuisine and regional Italian specialties.

Required skills

• Excellent knowledge of food safety and health regulations.
• Familiarity with restaurant management and service software.
• Stocktaking and inventory management experience.
• Excellent organisation and communication skills.