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Details: Posted on: 28th December 2017

  • Company Name: Accor Hospitality Group
  • Employment Type: Full Time
  • Monthly Salary: Unspecified
  • Job Role: Chef
  • Minimum Work Experience: 2-5 Years
  • Minimum Education Level: Bachelors Degree
  • Listed By: Employer
  • Career Level: Mid-level


Hotel or EntityNovotel Abu Dhabi GateManaged hotel

State Northern UAE

United Arab Emirates

Novotel & Ibis Abu Dhabi Gate Hotels are ideally located on the end of the Greek between Abu Dhabi Gate City and Al Maqta, the hotels are only 10-minutes drive from Abu Dhabi Int'l Airport, 5-minutes from the Convention Centre and 15 minutes from the Corniche and city centre, the hotels are colose to Shaikh Zayed Grand Mosque.

The 4 star Novotel Abu Dhabi Gate is featuring 160 rooms and 64 one bedroom apartments in addition to a variety of dining options and Spa facilities.
The 3 star Ibis Abu Dhabi Gate Hotel is featuring 252 rooms and 42 one bedroom apartments Discover the hotel


Job Level



Fixed-term contract:



Full Time

Anticipated Start Date



Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Fluent)

Essential and optional requirements

Responsible for guiding the Sous Chefs / Chef de cuisines and Stewarding in charge in the performance of their jobs in accordance with Hotel policies.
Responsible for achieving financial goals, by minimizing costs without compromising quality.
Responsible for ensuring sufficient operating equipment and supplies for production.
Responsible for implementing and maintaining HACCP & Abu Dhabi Food Control Authority standards
Responsible for ensuring that kitchen is covered with staff during operation.
Responsible for implementing special promotions and events for all food and beverage outlets, to attain a profitable food and beverage operation in coordination with the Food and Beverage Manager.
To set standards for all products in line with company policies.
Implementation of Novotel and Ibis brand's standards and projects
Establish and implement all the food and beverage policies in the kitchen and stewarding areas.
Facilitate and formulate action plans for functions, meetings and internal special projects.
Implement innovative new ideas for restaurant and outlets, including festivals and special functions. Keeping abreast of local and international trends.
Ensure that all operational equipment is used to its appropriate function and well maintained.
Schedule personnel consistent with the volume of business and needs in service.
Direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost control.
Coordinate with purchasing officer the supply of products according to the requirements of the operation.
Advise in the selection of suppliers and order goods in coordination with the Purchasing Officer.
Work together with the team for ways of cutting costs and improving ratios while maintaining the quality of the provision.
Perform other duties as assigned by superior(s)
Reports to General Manager

Key tasks

Le chef de cuisine organise et gère l'ensemble du processus de production des plats, des mets ou des repas dont il est responsable, de l'approvisionnement au service. Concrètement sa mission consister à :
- Intégrer, former, encadrer et coordonner l'équipe cuisine dans une bonne ambiance de travail
- S'assurer de la qualité des prestations culinaires servies, de leur conformité aux fiches techniques et de la satisfaction du client
- Optimiser les coûts de matières premières
- Gérer l'ensemble des dépenses liées au bon fonctionnement de la cuisine
- Superviser et contrôler les inventaires en fin de mois

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