Japanese Chef

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.

SALARIES AND BENEFITS

• Competitive Salary
• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

• Manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelines
• Oversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standards
• Train, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP procedures
• Maintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checks
• Manage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standards
• Collaborate with other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periods
• Contribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standards
• Demonstrate resilience and problem-solving abilities during high-volume service periods, adapting flexibly to changing demands while maintaining composure and efficiency
• Support the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution