Head Chef Steakhouse French-Speaking

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Job Description

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.
• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.
• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.
• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.
• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.
• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.
• Maintain strong relationships with suppliers to source top-quality meats and ingredients.
• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.
• Manage scheduling, labor costs, and staffing levels to support business needs.
• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.
• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.
• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.
• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.
• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.
• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.
• Maintain strong relationships with suppliers to source top-quality meats and ingredients.
• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.
• Manage scheduling, labor costs, and staffing levels to support business needs.
  
  

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse.
• Expert knowledge of steak cuts, butchery, grilling, and cooking techniques.
• Strong leadership and team management skills with the ability to mentor and motivate.
• Excellent understanding of food costing, menu engineering, and kitchen financial controls.
• Strong organizational and communication skills.
• Food safety and HACCP certification required.