Job Description

Job description

Role and Responsibilities:

Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.

Assist in training within your department and to attend training sessions when requested in line with hotel requirements

Hygiene control - Cleaning Schedule. Ensure that all records for the Criterion board are maintained.

SOPs for all dishes are implemented with the aid of a Chef de Partie.

Training of Commis - setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef

Attend all relevant meetings

Be responsible for stocks and control of wastage, in according to company standards.

Assist in maintaining and improving upon budgeted food cost

Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.

Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.

Always maintain a high standard of personal appearance and hygiene.

Maintain good working relationships with your own colleagues and all other departments.

Be aware of the action to be taken in the event of fire.

Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

Have a complete understanding of the hotel's employee handbook and comply with the regulations contained within.

Create and maintain an effective working relationship with colleagues and Managers.

Be responsible for the ordering of all fresh produce and dry goods for kitchen use.

Comply with all company procedures regarding:

1. Fire

2. Health & Safety

3. Food Hygiene

4. Security

Assist the Chef de Partie in the preparation and cooking of dishes according to menu specifications and recipes, ensuring that all dishes are cooked to the highest quality standards

Prepare ingredients, including butchering meat, filleting fish, and preparing vegetables

Ensure compliance with food safety and hygiene standards, and assist with maintaining all necessary documentation to ensure adherence to regulations

Train and mentor junior kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met

Collaborate with the management team to develop and implement strategies to drive sales and profitability

Maintain a clean, organized, and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly

Skills and Requirements:

Previous kitchen experience within hospitality, ideally in a fine dining operation

Relevant NVQ or equivalent qualifications, including Basic Food Hygiene

Excellent interpersonal and communication skills

Excellent ability to communicate effectively

The ability to meet hygiene standards

Be self-motivated and able to work under your own initiative

Proven experience as a line cook or commis chef in a high-volume restaurant environment

Excellent culinary skills and knowledge of international and regional cuisines

Experience in food preparation and recipe development

Strong communication and interpersonal skills, with the ability to work effectively as part of a team

Strong organizational skills, with the ability to manage multiple tasks simultaneously

Demonstrated ability to work effectively in a fast-paced environment

Ability to work flexible hours, including evenings and weekends

Degree or diploma in culinary arts or related field is preferred, but not required

Must be available in UAE for immediate interview and joining.

Job Types: Full-time, Permanent