Role overview Supervises, coordinates and participates in activities of chefs and other kitchen personnel engaged in preparing and cooking food in the Club, Restaurant, and Banquet establishment. The CDC will be responsible for overseeing the daily operations of restaurant and kitchens, ensuring that all food served meets the highest quality standards. Conditions of work While main duties are predominately carried out in the F & B facility, work may be required in other areas of the property. Duties & Responsibilities \xc2\xb7 Take orders from Head Chef /Executive Chef and carry them out in the correct manner \xc2\xb7 Together with Chef de Partie, monitor daily checking of store, food requisitions and kitchen transfers on the appropriate forms in order to maintain the high stock rotation desired in their section \xc2\xb7 Cooks foodstuffs in quantities according to menu and number of persons to be served. \xc2\xb7 Responsible for completing the daily checklists regarding all the food product, mise-en-place and food storage \xc2\xb7 Planning the menu and designing the plating presentation for each dish

• Ensure consistency in quality, quantity, flavors & taste of dishes at all times

\xc2\xb7 Creating new recipes to regularly update the menu \xc2\xb7 Plans menu with Executive Chef taking advantage of foods in season and local availability ingredients \xc2\xb7 Report any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out \xc2\xb7 Check the section to keep clean and tidy at all times \xc2\xb7 Maintain appropriate standards of conduct, dress, hygiene, uniform appearance and professionalism \xc2\xb7 Follow company policies and procedures, demonstrate efficient teamwork and contribute to the achievement of business goals \xc2\xb7 Attend daily and monthly meetings with the Executive Chef/ Head Chef \xc2\xb7 To ensure the effective operation of the kitchen and effective use of company and culinary procedures \xc2\xb7 To supervise, train, direct, motivate and discipline all kitchen staff to achieve all company standards of quality, timing, performance, work ethic, hygiene and productivity. \xc2\xb7 To perform all administration duties required for kitchen operation \xc2\xb7 To communicate effectively with management and staff as required \xc2\xb7 Stock control and cost control \xc2\xb7 To assist and work together with Sous Chef in the management of the day-to-day operations of the food production \xc2\xb7 To have full and comprehensive knowledge of the menus, ingredients, technical skill and culinary requirements related to your job, and those of all the chefs subordinate to you \xc2\xb7 To attend and assist in all company courses, in house training sessions, and meetings as requested by the management \xc2\xb7 To ensure all staff are sufficiently trained and supervise to perform their duties productively, and are always aware of the duties they are required to perform \xc2\xb7 To pass on information to staff as required by management, Chef, Executive Chef need of operation. To communicate effectively with all Section heads

• Follow company policies and procedures, demonstrate efficient teamwork and contribute to the achievement of business goals
• Any additional duties or tasks assigned by your supervisor that are required for the smooth running of your department.

Minimum Qualifications & Experience: \xc2\xb7 Bachelor Degree + Diploma in Hospitality or certification in culinary arts . Minimum 5 years experience in Hospitality in a similar role is preferred Previous training for Essential Food & Safety in the UAE (EFST), Food Hygiene, etc. \xc2\xb7 Excellent in preparing, creating and always up to date with menus, ingredients, and style, recipes, cooking, etc. \xc2\xb7 Strong stamina because this job will require you to stand in a long period \xc2\xb7 Has full knowledge of hygiene, hotel safety, and emergency procedure \xc2\xb7 Ability to work well with others \xc2\xb7 Ability to accept criticism and work well under pressure \xc2\xb7 To be thorough and pay attention to details \xc2\xb7 Excellent verbal communication skills \xc2\xb7 A desire to help people \xc2\xb7 Active listening skills \xc2\xb7 A good memory. Salary Range: 5,000 AED to 6,000 AED (depending on experience), No overtime pay but extra hours can be taken + Single Room accommodation + 3 x Meals/day + 250 AED additional allowance upon completion of 6 mos. + free uniform + free transportation inside the company + Every 1 year ticket cash (roundtrip to home country) + visa & medical insurance will be provided. Job Types: Full-time, Permanent Pay: AED5,000.00 - AED6,000.00 per month Experience:

• Chef De Cuisine: 5 years (Required)

Application Deadline: 10/06/2024