GENERAL INFORMATION

Country/Region
United Arab Emirates
Province/City
Abu Dhabi
Hiring Entity
Rosewood Abu Dhabi
Department
Food & Beverage - Services
Job Type
Full-time Permanent

QUALIFICATIONS:

• Experience: Eight Years’ of experience in the hotel industry.
• Education: High school graduate and culinary school training.
• General Skills: Must have full knowledge in cooking and presentation of food in all departments in

this kitchen. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills. Must have full knowledge of Sanitation requirements in handling foods.

• Technical Skills: To organize and set up the assigned section of the satellite kitchen as efficiently as

possible to increase speed and maximize productivity, To train the culinary associates in that section of the kitchen in the skills necessary for them to perform their function. To ensure that kitchen operating equipment is maintained in a good Condition.

• Language: English fluent verbally and in writing.
• Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical

movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: None required.

ABOUT US

Located on Al Maryah Island at the core of Abu Dhabi’s new Central Business District (CBD), Rosewood Abu Dhabi is a five-star luxury hotel inspired by the glistening Arabian Gulf, reflecting the history, architecture, and culture of Abu Dhabi. You will discover spacious guest rooms, fine dining, and world-class amenities married to stunning views

• Plans associates according to occupancy level and business forecast.
• Attends the daily kitchen briefings.
• Supervises all associates to the best knowledge.
• Ensures the highest standard of hygiene in the entire section.
• Is personally responsible to train a replacement for his position.
• Prepares all products in accordance to given hotel standards and procedures.
• Is highly cost conscious and constantly involved in efficient production and waste control.
• Is responsible for all inter kitchen transfer for banquet and all a la carte restaurants or food outlets.
• Follows any additional tasks given by the Executive Sous Chef.
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
• To be familiar with the emergency procedure of the hotel.
• Coordinates with banquet and fellow associates Event Orders, material lists and distribution of Function sheets and event orders.
• Is completely familiar, with the each section in the department.
• Enforces all house rules and regulations.
• Is responsible for all inter kitchen transfer for the bakery department
• Takes responsibility and pride to keep all kitchen equipment in a working order.
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
• Is familiar with the emergency procedure of the hotel.
• Coordinates closely with the Chef de Cuisine/Sous chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Chef de Cuisine/Sous chef immediately for out of stock items or none delivered food products
• Discusses with the Chef de Cuisine/Sous chef and recommends menu price adjustments when necessary. Determines selling prices of unlisted food items.
• Reports to Chef de Cuisine/Sous chef all associates matters, recommends promotions, transfers and all associates related points.
• Checks with maintenance that all kitchen equipment is functioning properly. Makes an attempt to prevent damage or loss of equipment. (Instructs associates on how to use kitchen equipment properly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent associates who are ill or suffering from an infection from taking part in the preparation or handling food.
• Works hands on in all aspects of his operation.
• Coordinates with Chef de Cuisine/Sous chef equipment needed for in house and outside catering events