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Job description / Role Job Type Full Time Job Location Abu Dhabi, UAE Nationality Any Nationality Salary Not Specified Gender Not Specified Arabic Fluency Not Specified Job Function Catering, Food Services & Restaurants Company Industry Travel, Hotel & Tourism About the role Plan, organize, control and direct the work of employees in the Cafe Milano Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. What you will do Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact. Work harmoniously and professionally with co-workers and supervisors. Perform other tasks or projects as assigned by the Assistant Director of F&B and/or Hotel Manager. What you bring Previous experience as a restaurant chef or similar leadership role in a luxury brand. Strong culinary expertise with a passion for quality, creativity, and innovation, preferably in Italian cuisine. Proven ability to lead, motivate, and develop diverse culinary teams. Sound knowledge of food safety, HACCP principles, sanitation standards, and kitchen operations. Strong organizational, planning, and cost management skills. Excellent communication and interpersonal skills with a guest-focused mindset.