Chef de Cuisine – Italian Cuisine

To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Park Hyatt Abu Dhabi Hotel & Villas’ Standards of Performance.  To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.  To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.  To be a hands-on Manager and be present at all times in the operation.  To implement a flexible scheduling based on business patterns.  To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped. To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.  To strictly adhere to the established operating expenses and ensure that all costs are controlled.  To ensure an effective payroll control through a flexible work force and close cooperation with other Food & Beverage outlets.  To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. - Previous experience as Chef de Cuisine - Italian in a hotel of good standards and operations. - Already based in the UAE will be ideal.

Previous experience as Chef de Cuisine - Italian in a hotel of good standards and operations. Already based in the UAE will be ideal.

Manage and supervise the assigned kitchen to the highest standard according to Park Hyatt Abu Dhabi Hotel & Villas’ Standards of Performance. Assign responsibilities to subordinates, implement multi-tasking, and monitor performance. Be a hands-on manager and present in the operation. Implement flexible scheduling based on business patterns. Establish and adhere to par stocks for all equipment, supplies, and inventoried items. Develop standard recipes to control food cost and achieve monthly forecasted food cost. Adhere to operating expenses and control costs. Implement payroll control through a flexible workforce and coordinate with other Food & Beverage outlets. Participate in formulating the Annual Operating Budget and contribute to the Annual Business Plan.