Job Number 18001IBT
Job Category Food and Beverage & Culinary
Location The St. Regis 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.
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
Operate all kitchen equipment and conduct them with safety in mind at all the times.
Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program .
Adhere to all environment policies and programs as required.
Other reasonable duties as required.
Make sure to log all information in the kitchen log book.
Briefing with talent on new happenings and follow up.
Monitor delivery and delegate to arrange accordingly.
Cleaning schedule to follow.
Always do the line check.
Kitchen log book to be filled out.
Run the section with great confident and sense of urgency.
Distribution of task to commis 3
Ensure full liaison with other members of the section and the kitchen team.
Strong communication with the chef de partie of the section
Key relationship with the executive chef and sous chefs
Daily data collection and reporting of issues as they arise
Stock rotation, FIFO
Vegetables, dried goods and other food related items to be stored properly