Chef de Cuisine - Japanese Cuisine

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 Summary:

We are seeking an experienced Chef de Cuisine specializing in Japanese Cuisine to lead and elevate our culinary offerings. The ideal candidate will have extensive knowledge of traditional and modern Japanese culinary techniques, a passion for high-quality ingredients, and the ability to lead a kitchen team with creativity and precision. You will oversee the Cafe Sushi kitchen operation, including menu development, staff training, quality control, and ensuring the highest standards of food safety and hygiene.

Key Responsibilities:

• Design, innovate, and develop traditional and contemporary Japanese dishes, including sushi, sashimi, tempura, kaiseki, while incorporating seasonal ingredients.
• Lead, mentor, and supervise the culinary team, including sushi chefs and kitchen staff, ensuring effective communication and a positive working environment.
• Maintain the highest level of quality, presentation, and consistency in all Japanese dishes, ensuring all items meet or exceed guest expectations.
• Manage food costs, inventory, and kitchen budgets efficiently, ensuring minimal waste and adherence to budgetary guidelines.
• Source and establish relationships with trusted suppliers to secure the freshest, high-quality Japanese ingredients (e.g., fish, seafood, specialty rice, and spices).
• Train and develop kitchen staff in Japanese cooking techniques, food safety, and service standards to ensure continuous improvement and skill development.
• Oversee daily kitchen operations, ensuring cleanliness, organization, and the timely preparation and delivery of meals.
• Ensure that all kitchen operations comply with health and safety regulations, including maintaining HACCP standards and proper food handling procedures.
• Work closely with the Executive Chef, F&B team, and other department heads to ensure that the Japanese cuisine offerings align with the overall dining experience of the establishment.
• Occasionally interact with guests to provide insight into the menu and Japanese culinary techniques, ensuring personalized dining experiences for high-profile clientele.

• Minimum of 5-7 years of experience as a Chef de Cuisine or Sous Chef specializing in Japanese cuisine, with a proven track record in upscale restaurants, hotels, or fine dining establishments.
• Extensive knowledge of Japanese cooking methods, ingredients, and plating techniques, including sushi, sashimi, and Kaiseki.
• Strong leadership, organizational, and team management skills with the ability to motivate and lead a kitchen team.
• Creativity and a deep understanding of traditional and modern Japanese culinary trends and flavors.
• Certification in food safety (HACCP) and hygiene practices, with an emphasis on seafood and raw food handling.
• Exceptional attention to detail in food preparation, presentation, and quality control.
• Ability to work in a high-pressure environment, managing multiple tasks while maintaining focus on quality and service.
• Strong financial acumen with experience managing food costs, budgets, and inventory.
• Excellent communication skills, both with staff and in guest-facing situations.
• Experience working in a multicultural environment and respect for different cultural approaches to dining.