Chef de Cuisine - Filini

About Us Yas Plaza Hotels by Aldar Hospitality is a dynamic collection of six international hotels located in the heart of Yas Island, Abu Dhabi. This vibrant destination offers a seamless blend of relaxation, indulgence, and recreation, making it the ultimate gateway to the Yas Island experience. About the Job The Chef de Cuisine (CDC) is responsible for overseeing the daily culinary operations of the Italian restaurant, ensuring the 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 delivering an exceptional dining experience while supporting the restaurant's financial objectives. Key Duties and Responsibilities • Manages all activities in own kitchen, including production, stewarding and management of food production staff. • Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen. • Assures adherence to hotel standards of food quality, preparation, recipes, and presentation. • Assures proper staffing and adequate supplies for all stations. • Oversees all food production related areas. • Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service. • Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately. • Oversees inventory expense of all food supplies. • Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock. • Monitors and facilitates communication between kitchen production and service staff. • Assures proper safety, hygiene, and sanitation practices are followed. • Co-ordinates operation of kitchen with other food and beverage departments. • Ensures readiness and compliance in case of last-minute changes to reservations. • Ensures that prices and portions are offered in accordance with food and beverage profit objectives. Skills, Experience & Educational Requirements • Culinary Arts, Professional Cookery, or Hospitality Management Degree. • Minimum 5–7 years of culinary experience, with at least 2–3 years as a Sous Chef or Chef de Cuisine in an upscale Italian restaurant or luxury hotel. • Excellent food safety and health regulations knowledge. • Familiarity with restaurant management and service software. • Excellent organisation and communication skills. • Stocktaking and inventory management experience. • Strong knowledge of authentic Italian cuisine and regional Italian specialties. Shape Your Career with Yas Plaza Hotels by Aldar Hospitality At Yas Plaza Hotels, every team member plays a crucial role in orchestrating an unparalleled guest experience. Set against the dynamic backdrop of Abu Dhabi, you will immerse yourself in an environment where innovation meets elegance, and every day offers the chance to contribute to the legacy of hospitality. Working with us means joining a culture of excellence, where your passion for hospitality creates unforgettable experiences and sets the benchmark for the future of refined living Equal Opportunity Statement Aldar is an equal opportunity employer. We celebrate all forms of diversity and remain committed to creating an inclusive and accessible environment for all applicants and employees. We will ensure that all candidates are provided reasonable accommodations to participate in the job application process, be considered for a range of critical job functions and receive other benefits and privileges of employment, ensuring equitable opportunities and accessibility for all. Please contact us to request accommodation. Your data will be treated confidentially. Show more Show less

Educational background in Culinary Arts, Professional Cookery, or Hospitality Management. Minimum 5–7 years of culinary experience, with at least 2–3 years as a Sous Chef or Chef de Cuisine in an upscale Italian restaurant or luxury hotel. Excellent food safety and health regulations knowledge. Familiarity with restaurant management and service software. Excellent organisation and communication skills. Stocktaking and inventory management experience. Strong knowledge of authentic Italian cuisine and regional Italian specialties.

Manages all activities in own kitchen, including production, stewarding and management of food production staff. Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen. Assures adherence to hotel standards of food quality, preparation, recipes, and presentation. Assures proper staffing and adequate supplies for all stations. Oversees all food production related areas. Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service. Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately. Oversees inventory expense of all food supplies. Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock. Monitors and facilitates communication between kitchen production and service staff. Assures proper safety, hygiene, and sanitation practices are followed. Co-ordinates operation of kitchen with other food and beverage departments. Ensures readiness and compliance in case of last-minute changes to reservations. Ensures that prices and portions are offered in accordance with food and beverage profit objectives.