CV
Emirates Consulting Group
Requirements:
- Completion of daily required food safety records to comply with HACCP & Sous Vide SOP’s
- Holder of a Basic Health and Hygiene Certificate
- Holder of a Basic Food Preparation Certificate
- Awareness of personal hygiene
- Ensure that full uniform is donned at all times
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Support the Training Manual and ensure that it is continuously updated
- Demonstrate initiative at all times
- Demonstrate the proper and safe usage of all kitchen equipment
- Ensure the economic usage of all utilities such as gas, electricity, etc
- Lead and support the junior members of the team
- Close liaison with all sections of the kitchen in order to ensure smooth and efficient service
- Strong desire to improve on skills and knowledge
- Ability to produce work in accordance with a dateline which has been set
- Seek own solutions to the minor obstacles from time to time
- Demonstrate the control skills to the junior members of the team
- Assume the duties and responsibilities of the Chef de Partie in his absence
- Carry out other duties and tasks as assigned by the Sous Chefs & Chef de Parties and in accordance with the needs of the business
- Language required: English
Job Description:
- Diligence in prevention of food wastage and methods to reduce wastage
- Support the control of food cost
- To project a pleasant and positive professional image to all contacts at all times
- Ensure all production areas are maintained to a high level of cleanliness.
- Ensure all food storage areas are maintained to a high level of cleanliness organized efficiently.
- Ensure all food stock items are kept at levels agreed with Executive Chef.
- 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
- Develop and maintain excellent working relationship with other departments in the Hotel, especially F&B outlets, In Room Dining and Banquet Operations.