Chef de Cuisine - All Day Dining

Company Description Company Description We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together. Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure. Salaries And Benefits • Competitive Salary • Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks • Vacation tickets /benefits provided by the hotel • Medical Insurance Provided Job Description The Chef de Cuisine – All Day Dining is responsible for managing the complete culinary operations of the hotel's all-day dining restaurant. The role ensures exceptional food quality, consistency, presentation, and guest satisfaction while maintaining luxury hotel standards. The position oversees menu planning, kitchen team management, food cost control, hygiene compliance, and smooth daily operations. Key Responsibilities • Manage the daily operations of the All Day Dining kitchen. • Ensure smooth execution of breakfast, lunch, dinner, buffet, and à la carte services. • Develop and maintain diverse menus including international and local cuisines. • Ensure consistency in taste, quality, portion control, and presentation. • Supervise, train, and motivate culinary team members. • Plan kitchen production schedules and allocate duties effectively. • Coordinate with the Executive Chef and Food & Beverage team for menu planning and promotions. • Monitor guest feedback and implement improvements to enhance dining experiences. • Control food costs, wastage, inventory, and portion sizes. • Ensure proper ordering, storage, and handling of ingredients. • Maintain high standards of food safety, hygiene, and sanitation as per HACCP guidelines. • Conduct regular kitchen inspections and ensure compliance with hotel standards. • Develop new dishes and seasonal menu concepts. • Ensure proper staffing, scheduling, and performance management of the kitchen team. • Train team members on recipes, cooking techniques, and standard operating procedures. • Coordinate with other departments for VIP guests, special requests, and events. • Prepare operational reports and assist with budget planning. Qualifications Knowledge and Experience • Secondary / High School Education • Additional certification(s) from a reputable Culinary school will be an advantage • Minimum 3 years of relevant experience in a similar capacity • Good reading, writing and oral proficiency in English language • Ability to speak other languages and basic understanding of local languages will be an advantage Show more Show less

Qualifications: Knowledge and Experience: Secondary / High School Education. Additional certification(s) from a reputable Culinary school will be an advantage. Minimum 3 years of relevant experience in a similar capacity. Good reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.

Key Responsibilities: Manage the daily operations of the All Day Dining kitchen. Ensure smooth execution of breakfast, lunch, dinner, buffet, and à la carte services. Develop and maintain diverse menus including international and local cuisines. Ensure consistency in taste, quality, portion control, and presentation. Supervise, train, and motivate culinary team members. Plan kitchen production schedules and allocate duties effectively. Coordinate with the Executive Chef and Food & Beverage team for menu planning and promotions. Monitor guest feedback and implement improvements to enhance dining experiences. Control food costs, wastage, inventory, and portion sizes. Ensure proper ordering, storage, and handling of ingredients. Maintain high standards of food safety, hygiene, and sanitation as per HACCP guidelines. Conduct regular kitchen inspections and ensure compliance with hotel standards. Develop new dishes and seasonal menu concepts. Ensure proper staffing, scheduling, and performance management of the kitchen team. Train team members on recipes, cooking techniques, and standard operating procedures. Coordinate with other departments for VIP guests, special requests, and events. Prepare operational reports and assist with budget planning.