Job description Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef and is responsible to supervise junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Requirements: Communication and kitchen managing skills should be good. Flexible working hours are subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Job Types: Full-time, Permanent Job Types: Permanent, Full-time Ability to commute/relocate:

• Sharjah: Reliably commute or planning to relocate before starting work (Preferred)