Specialty Chef

Join us at Miral Experiences! Miral Experiences is a region’s leader in the management and operation of world-class, award-winning immersive attractions and experiences across Abu Dhabi. Our diverse portfolio includes some of the most iconic entertainment and leisure destinations, including Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros. World™ Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMB™ Yas Island Abu Dhabi, and TeamLab. Phenomena Abu Dhabi, and CLYMB™ Abu Dhabi, as well as cultural treasures like Qasr Al Watan. We specialize in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery. Our attractions are designed to ignite the imagination and create unforgettable memories for visitors from around the world. Whether you're seeking excitement, relaxation, or cultural enrichment, we offer something for everyone. About the Role To ensure a smooth and efficient operation in the F&B department in relation to the company core process; thus directly impacting the opening of the leisure facility, delivering the experience and closing the leisure facility. Accountable for the quality, consistency and production of the food. Exhibits culinary talents by personally performing tasks while leading the staff Develops and trains team to improve results Supervises specialty restaurant kitchen shift operations and ensures standards and procedures are followed. Setting and ensuring culinary standards and responsibilities are met Recognizes quality products, presentations and flavor. Key Responsibilities • To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values • To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders • To help achieve department and company objectives, action plans and key performance indicators • To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues • Engage each guest as a unique individual and listen attentively to their requests • Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary • To ensure that the assigned kitchen is managed efficiently according to the established concept statement • To assign responsibilities to subordinates, implementing multi-tasking principle • To check subordinates’ performance periodically • To establish a pool of qualified part-time employees in conjunction with the Human Resources department • To be a hand on manager and be present at all times in the operation, especially during busy periods • 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 conduct monthly inventory checks on all operating equipment and supplies • To control the requisitioning, storage and careful use of all operating equipment and supplies • To conduct daily pre-shift briefings to employees on preparation, service and menu • To liaise with the Food & Beverage department on daily operations and quality control • To use, wherever possible, locally and seasonally available products in menus and "specials" • To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests • To be demanding and critical when it comes to operation standards • To ensure and enforce the respect of the HACCP manual at all times • To report immediately any HACCP related issue to the Executive Chef • To ensure that the outlet is kept clean and organized, both at the front as well as the back of house • To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules are strictly adhered to Qualifications & Experience Essential • Specialized in specific section in the Outlet (example: Indian food, pizza or pastry items) • 1-2 year’s same role or 4 years’ experience in Five Star Hotel or similar • Good English skills both written and verbal • Leadership Skills • Problem solving skills • Good attention to detail Desirable • Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills • 3-4 years’ experience as a Specialty Chef • Ability to develop good working relationships with colleagues and management • Multiple Language Skills (Native Language and English Language) Shape the Future with Us At Miral Experiences, we don’t just create world-class destinations - we create unforgettable memories for our guests and remarkable careers for our people. From theme parks and attractions to guest services and behind-the-scenes roles, every member of our team plays a part in delivering exceptional experiences. We’re driven by passion, powered by innovation, and committed to excellence in everything we do. We’re looking for passionate, driven, and talented individuals who are ready to grow, lead, and make a difference. No matter your background or expertise, there's a place for you at Miral Experiences. Show more Show less

Represent and promote Farah in a positive manner at all times to maintain a professional brand image; lead and supervise the specialty restaurant kitchen shift operations; ensure standards and procedures are followed; set and ensure culinary standards and responsibilities are met; develop menus, buffets, specials and signature dishes; ensure HACCP compliance and report any related issues; liaise with F&B department on daily operations and quality control; manage assigned kitchen efficiently; conduct monthly inventory checks; establish and train a pool of qualified part-time employees; conduct daily pre-shift briefings; ensure cleanliness and organization of front and back of house; enforce schedules and par stocks; work hands-on during busy periods