• Full Time
  • Dubai,United Arab Emirates (UAE)
  • Professional
  • F&B
  • Hospitality

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.
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