Chef de Cuisine - Garde Manger

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine – Garde Manger leads the cold kitchen and is responsible for salads, terrines, appetizers, dressings, canapés, and other garde manger preparations. Candidates should have strong experience in luxury hotels, resorts, or high-end restaurants, excellent knowledge of food safety and hygiene standards, and the ability to manage recipes, ordering, preparation, presentation, and kitchen costs. The role expects confident supervision of culinary colleagues, consistent quality, creativity, efficient service during busy periods, and close coordination with other kitchen sections. Leadership, organization, communication, and the ability to train junior team members are essential. Experience with HACCP procedures and international cuisine is highly desirable.

About the employer

Marriott International is one of the world's largest hospitality companies, operating a broad portfolio of hotels and resorts across many countries. Its brands range from luxury properties such as W Hotels, The Ritz-Carlton, and St. Regis to premium, select-service, and extended-stay accommodation. W Abu Dhabi – Yas Island is a distinctive luxury lifestyle hotel located on Yas Island, known for its contemporary design, energetic atmosphere, restaurants, nightlife, and proximity to attractions such as Yas Marina Circuit and Ferrari World. As part of Marriott, the property typically provides structured operating standards, international career opportunities, colleague training, and access to Marriott's global benefits and development programs. The hotel environment suits culinary professionals who enjoy high-volume service, modern presentation, multicultural teams, and delivering memorable guest experiences.