Job Description

JOB SUMMARY:

He leads his subordinates to perform their tasks to the highest professional standards and in accordance to the standard operation as per Maroosh Standard.

KEY RESPONSIBILITIES:

Carries out responsibilities in the monthly inventory system after checking with the Kitchen Chef.

Ensure that all the kitchen forms are filled on daily basis as per Maroosh Standards.

Performs his assigned tasks and ensures their timely implementation.

Trains and works with Demi Chefs and Commis to increase total departmental competency.

Acts on issues and concerns in his field of activity immediately with feedback given to the Sous Chef.

Maintain an excellent reputation in the eyes of the guests and the staff.

Supervises his assigned staff. Advises the Kitchen Chef in all matters related to the staff assigned to him.

Assists the Sous Chef in the training of the staff with the objective to maintain and improve the production standards.

The Working hours are in accordance with the established duty roster issued by Kitchen Chef. He is expected, in some cases, to support the department by extending his duty hours until such time that the emergency is solved.

Ensure proper handling of equipment & goods preventing loss and damage.

Ensures proper regular training of his staff with the objective to maintain and improve the standards of food production.

Works hands on in all area of preparation.

Ensures and enforces the highest standards of sanitation and hygiene as per Maroosh Standards.

Follows the correct production procedures according to the recipes as per the food specifications.

Co-responsible for proper receiving procedures and storage of food and raw material.

Is fully responsible for the mise-en-place and operation of his assigned station.

May be designated to replace the Sous Chef during his absences.

See that all fridges, Walk-ins and freezers are cleaned and in order at all times.

Checks and received food received from the store.

Ensures proper handling, cleanliness and maintenance of working area, equipment's and cold rooms in his area.

Enforces rules that no one is to use any equipment if not qualified and also that only trained stewards clean mechanical equipment's.

Participates in the training and motivation of personnel under his direction.

Dispenses food only with proper guest check, transfer, or inter-kitchen requisition.

Check all "Mise en place" as per Maroosh Standards.

To be team orientated and to be able to cope with high volume of business.

To attend training as set by The Shop Manager and the Kitchen Chef.

Carries out other duties that may be required from his superiors.

Documentation to know about:

o To be aware and thorough about every training

o handout given to you

o Restaurant facilities

o Fire procedures

o Job description and Team Members handbook

MINIMUM JOB REQUIREMENTS:

Minimum 5 to 7 years' experience in the same position

Computer literate and fluent in English; Arabic is an added value.

Work under pressure.

Team work oriented.

Job Type: Full-time