Posting Date Sep 30, 2020
Job Number 20057163
Job Category Food and Beverage & Culinary
Location Al Wathba, a Luxury Collection Desert Resort & Spa, Abu Dhabi, Al Wathba District, 50 KM South East, Abu Dhabi, United Arab Emirates
Brand The Luxury Collection
Position Type Non-Management/Hourly
Start Your Journey With Us
Deep within the desert landscape lies Al Wathba, a Luxury Collection Desert Resort & Spa, Abu Dhabi – an intimate retreat suffused with natural beauty and serene tranquility. With a distinct Spa as the hallmark of the hotel experience, guests can rebalance their equilibrium and embark on an individual wellness journey. Inspired by classical dwellings, the boutique resort’s 103 guest rooms and villas feature timeless local details, traditional artwork, and Arabesque accessories, alongside a range of dining destinations showcasing the dunes to panoramic perfection. Step away from it all into an exclusive natural environment, with the space to reconnect and the freedom to lose yourself.
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavour.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
Propose new menu based on Executive Sous-Chef / Executive Chef guidelines – Ensures effective menu planning, implantation and direction through menu engineering, costing (ADACO), recipes and photography.
Liaise with and supervises the Stewarding department to ensure that a high standard of cleanliness is maintained in the kitchen, its fixture and equipment,
Orders fresh and dry good in co-operation with the purchasing department.
Ensure that refrigerators, walk in chillers and walk in freezers in the kitchen are clean and properly arranged, in accordance to required standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviours.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Represents the Kitchen at Operations meetings, Event Order Meetings etc. at all times being prepared and ensuring seamless flow of communication back to the Kitchen team on any action points.
Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
Liaise with the Restaurant and Banquet Managers (if applicable) regarding food preparation and presentation, special menus and seasonal specialty.
Maintain the work attendance records for the kitchen staff.