Head Chef – Steakhouse (French-Speaking)

Job description

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.

Qualifications

· 
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.