Head Chef – Steakhouse (French-Speaking)

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.

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.

• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.

• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.

• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.

• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.

• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.

• Maintain strong relationships with suppliers to source top-quality meats and ingredients.

• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.

• Manage scheduling, labor costs, and staffing levels to support business needs.

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.

• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.

• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.

• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.

• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.

• Ensure compliance with food safety, hygiene, and sanitation standards at all times.

• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.

• Maintain strong relationships with suppliers to source top-quality meats and ingredients.

• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.

• Manage scheduling, labor costs, and staffing levels to support business needs.

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse. 

• Expert knowledge of steak cuts, butchery, grilling, and cooking techniques.

• Strong leadership and team management skills with the ability to mentor and motivate.

• Excellent understanding of food costing, menu engineering, and kitchen financial controls.

• Strong organizational and communication skills.

• Food safety and HACCP certification required.