Italian Chef job – Abu Dhabi luxury hotel

Italian Head Chef job – Abu Dhabi hotel opening UAE United Arab Emirates Middle East 

  • Candidates from top luxury hotels or fine dining restaurants  
  • FULL expat benefits – details below
  • Base NET Salary $USD 4,500 per month
  • Single or Married status 
  • Be sure to read the Italian Chef job description and BENEFITS below before you apply

To APPLY for this Italian Chef position eMail your CV and any plated food  images to

sg@hospitalityexecutive.com

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Italian Chef job description

  •  Must have at least ten years of experience in traditional regional Italian cuisine
  • Must have worked at least 3 to 4 years in Michelin stars restaurants in the last 10 years of employments in overall Italian modern and creative cuisine style
  • Having similar experience as above we would consider also I high caliber number 2 also that is ready, ambitions and want to make a name for himself
  • He or she should have worked with internationally famous Michelin star Patron restaurant chef it will be definitely a place
  • He or she should have minimum experience of hotel system in 5 stars international hotels. It will definitely be a place
  • He or she will be required to have a solid and consistent progressive resume built up from school training till current year
  • He or she will be highly recommended by the previous leaders, public community feedback and high acclaimed food critics
  • Additional international experience and achievements will definitely be a place
  • Consistency of the delivery of product will be the key and it is a must requirement
  • Must have a deep and clear understanding of Italian food history, tradition, culture
  • Pre-opening experience is definitely a plus
  • Age should be between 30 to 45
  • Other strength requirements
  • Good attitude
  • Proactive and reliable
  • Self motivated chef
  • Team work and passionate chef
  • Be able to work and train and develop a team
  • Good communication skill in English (verbal and written)
  • Open minded and willing to take constructive criticism
  • To be able to communicate regarding the tasks and job responsibility and set expectation
  • To be able to communicate and lease with other chefs and related heads of the departments
  • Overall to be able to have good communication and expect support from the Ex Chef or Ex Sous chef   in order to anticipate issues, challenges and  opportunities ahead  for the success of the restaurant
  • To be able to communicate with senior managements
  • She or he will be responsible to coordinate with the stewarding departments to set up equipments / par stock/inventory
  • She or he will be responsible to coordinate with the purchasing departments to set up system procedure in order to obtain quality product
  • Overall implement procedures and production processes in order to run a professional and systematic kitchen operation and give all the tools to the staff in order for them to perform at their best
  • Always looking for improvements in all aspects of the operation and make suggestions
  • She or he will be required to maintain professional grooming and appearance and act like a role model
  • Italian Chef job will report directly to the Ex Chef also working with the ex Pastry chef, bakery chef and indirectly with the Ex Sous chef western
  • Good knowledge of computer Word excel
  • Understands purchasing control system E.g. Idaco
  • Must be well aware with HACCP  expectations and ensure high standard of hygiene and work methods are met

 

  • Restaurant Ownership & business strength
  • Excellent leadership skill and lead by example
  • Take complete ownership of the restaurant
  • The chef will be required to interact and socialize with guests like a traditional Chef Patron
  • Works very closely with the restaurant managers (planning & strategy)
  • Works very closely with the restaurant Sommelier (planning & strategy for the wine)
  • Works closely with Director of Sales & Marketing in order to promote and keep guests both internal and external interested
  • Chef will enjoy his work, has a pleasant personality and is highly social
  • Chef will be required to approach tables & take F&B orders whenever possible or when required
  • Chef will be required to communicate with guests by visiting as many tables as possible to ensure guest satisfaction is obtained
  • Chef/Manager ensures full guest satisfaction is obtained while maintaining guest profile/preference data base.
  • Chef will strive to go above and beyond to fulfill guest expectations in order to have return business
  • Cost control oriented chef to include:  menu costing, portion control and to be able to schedule his staff according to business
  • Maintaining strong competitive position in a extremely price sensitive market
  • Be aware of the competition, trends while maintaining a strong competitive positioning
  • He or she does not compromise quality food/service in any way
  • To be able to understand great value for money, average check   for each meal period & special events and overall perception experience
  • To be able to and have knowledge in menu composition and change seasonal menus while maximizing profit
  • To encourage staff participation while setting expectations for job performance
  • To research and  recommend high quality culinary staff in the market
  • Supporting  Roles: occasionally chef will  perform catering events  and special dinner in different outlets of the hotel
  • Product knowledge
  • Extremely high quality standard oriented chef to be able to satisfy local and international traveler guests with high expectation with new exiting product/ingredients to try.
  • The Italian chef needs to be aware of the sourcing for authentic Italian products as it will redefine the success of the restaurant. Regional/farmer grown organic products must be considered as well.
  • Italian Chef job will ensure that the menu product selection is tailored to our primary target guests, the local residents, hotel guests, international traveler guests including the local expatriate community and obviously the Italian community markets.
  • Overall Key focus is on searching authenticity, freshness and top quality products and ingredients
  • Relentless  quality product oriented chef  while being in the cutting edge with regard to high-end  modern  Italian pastry  cuisine
  • To be able to be aware of and anticipate  product season around the world in order to plan  menus accordingly
  • Overall Cuisine style & approach
  • Albergo will set a new concept and we want to be the trendsetter and market leader in innovation in this town. Italian restaurant overall approach will begin by focusing in selecting traditional regional Italian dishes alongside with authentic high quality products. Also specialty DOC farmer products from Italy will be searched and  also we will have homemade specialty products prepared by the chef and this will be stated on the menu. This again will definitely bring unique prestige to the menu and therefore will enhance the quality of the menu as well the guest experience
  • Food approach/execution will be an upscale Italian food style of cuisine. Chefs will use authentic Italian ingredients with a new technique approach with interesting twist of combinations of ingredients, texture and taste. Food will be executed/enhanced by a well seasoned, experienced skilled chef. This cuisine style will be matching  with the contemporary interior design of restaurants and bars to  satisfy diverse life styles
  • Also To enhance the guest menu choice and culinary experience we will be also offer daily/weekly traditional world famous authentic/classic/regional internationally recognized Italian dishes that is expected by local and as well international travelers. In addition we will have a core high seasonal menu as well as what  the market can offer fresh at his best  for the day
  • To take it a bit further chef also will be required to come up with his signature, home town, and nostalgia dishes including execution/gimmick in order to create the wow factor. This will provide the guest a moment of an unexpected pleasure. These example will give us a further edge to separate ourselves from the competition
  • Every quarter sponsored by the Italian Trade Commission we will promote a particular region from Italy or style of cuisine. Another opportunity is to create events by gathering Italian chefs from within the RC group to bring further frequency and variety to the existing menu program. This will keep the guest engaged to return and give PR an opportunity to promote a special affair. We should also have or create chef tables where chefs have the opportunity to be creative while Taylor  menus and surprise guests with really unique dishes. Also we will have cooking classes to publicize and get some PR mileage. PR should be very involved with the restaurant.
  • Food will be definitely served with in a sufficient portion yet great value for money in  an uncomplicated fashion, clean plate yet very appealing and interactive but not distractive
  • Overall the Chef will be require to create a mouthwatering taste of Italy experience for the guest while executing a truly and honest great value for money yet creative Italian cuisine. By doing so the guest immediate thought will be to go back with his memory to the country of Italy were he had a similar pleasant experience. This memory experience will be also the key factor for the success of the restaurant.
  • Lunch will be casual upscale/Menu structure basic guide line
  • At the beginning menu will be pretty smaller from the dinner menu. More emphasis will be in the offering of healthy, organic, fresh, light, worm and texture good dishes.  Overall cooking technique will be short, simply prepared, freshly and appetizingly presented. Menu items will include: Appetizers, salads and maybe one or two creative Italian sandwiches  with traditional/creative breads, fillings and spreads followed by light  homemade pastas,  risotto, gnocchi, soups, fish and seafood and meat and  at the end  we will offer tantalizing eyes catching  lovely mini –portion of desserts selection  and nevertheless the real gelato were it wil be turned just prior the guest ordering
  • Dinner will be upscale fine dining/Menu  structure basic guide line
  • Menu will be a bit extensive  including again selection  of  salads,  appetizers hot and cold soups, home-made pasta, risotto, soups,  meats, with emphasis in   fish and seafood  rich of flavor
  • Desserts:  This is another great area of opportunity to really be absolutely the best in town. Pastry will be prepared in such a grace elegancy way very creative some  worm, light, great texture excellent presentation as well as the execution ready for the Gran finale
  • Bread will be a top class quality product served warm and crispy, traditional and some innovate type also. Bread will be  baked at the last moment according to the guest reservations number
  • Restaurant number of seats
  • Restaurant will have 100 seats: Al fresco dining will have 25 seats (open only 6months a year) Private dining will have 12 seats. The Bar also will have 20 seats with approximately. 30 tables.
  • Team of Italian chef job
  • The Italian chef will have an assistant Sous chef that he can bring with him he or she wish and a team of ten staff total. Number of staff will can be definitely headed if business require