Job Number 18002PV7
Job Category Food and Beverage & Culinary
Location The St. Regis Abu Dhabi, Abu Dhabi
Position Type Non-Management/Hourly
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The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Opened on the 15th of August 2013 and with an unparalleled address at the heart of the spectacular Abu Dhabi Corniche, The St. Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city’s many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite are serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.
Among the hotels vast array of amenities are outstanding food and beverage venues including our signature day to night restaurant, Terrace on The Corniche, with the finest flavors from the region and our warm Villa Toscana, true tastes of central Italy. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche offers guests a magnificent stretch of private beach and outstanding leisure facilities.
To be fully aware of all menu item, their recipes, method of production and presentation standards.
Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
Assume duties of chef de partie in his/her absence.
Demonstrate initiative at all times.
Lead and support the junior members of the team.
Strong desire to improve on skills and knowledge
Ability to produce own work in accordance with a deadline.
Seek own solutions to the minor obstacles that occur from time to time.
To project a pleasant and positive professional image to all contacts at all the times.
Daily data collection and reporting of issues as they arise.
Review the daily production sheets with chef de partie or sous chef when the first is not present.
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
Actively participates in training of culinary skill to junior talent and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
Ensures that station opening and closing procedures are carried out to standard.
Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses