Chef de Cuisine - Banquets

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

The Chef de Cuisine – Banquets is responsible for overseeing all banquet kitchen operations at Fairmont Bab Al Bahr. This role ensures the highest quality of food production, menu development, and efficient execution of large-scale events. The Chef de Cuisine will lead a team of culinary professionals, maintain high hygiene and safety standards, and collaborate with other departments to deliver exceptional banquet experiences.

• Oversee all aspects of banquet kitchen operations, ensuring food quality, consistency, and presentation meet Fairmont’s high standards.
• Develop and refine banquet menus in collaboration with the Executive Chef, considering guest preferences, seasonality, and cost efficiency.
• Ensure timely and efficient preparation of meals for large-scale events, maintaining impeccable presentation and flavor profiles.
• Innovate new dishes and culinary techniques to enhance the banquet dining experience.
• Lead, train, and mentor the banquet kitchen team, fostering a culture of excellence, teamwork, and continuous improvement.
• Conduct regular performance evaluations and provide coaching to enhance team efficiency and skills.
• Plan and coordinate kitchen staff schedules to ensure seamless operations during banquet events.
• Manage food costs and inventory control for banquet operations, ensuring optimal use of ingredients and resources.
• Work closely with the banquet service team to ensure seamless coordination between kitchen and event operations.
• Ensure timely execution of banquet functions, adapting to last-minute changes or guest preferences with professionalism.
  
  

Qualifications

• Minimum 5 years of experience in a similar role within a luxury hotel or high-end banquet operation.
• Strong expertise in large-scale culinary operations, menu planning, and event execution.
• Proven leadership skills with experience managing a diverse kitchen team.
• Extensive knowledge of international cuisines, buffet setups, and plated banquet services.
• Excellent organizational and time-management abilities, with the capability to handle multiple events simultaneously.
• Strong understanding of cost control, inventory management, and purchasing.