Job Description

Scope and General Purpose of Job:

Contribute to the preparation and presentation of high-quality dishes. Work closely with the Executive Chef and Sous Chef to ensure the smooth operation of the kitchen and uphold our commitment to delivering exceptional dining experiences. Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and school's operational standards. Also responsible for ensuring that all stations are clean and with tasks related to meal preparation, maintenance, logistics, and safety and sanitation. Able to support the kitchen's efficiency and safety without compromising the quality of the meals produced.

Specific Duties and Responsibilities:

Food Preparation: Prepare and cook menu items in accordance with established recipes and standards to ensure the highest quality of food production.

Station Management : Oversee a specific kitchen station (e.g., sauces, grill, pastry) and take responsibility for its daily operations, ensuring that all dishes are prepared and presented according to the company's standards.

Quality Control : Maintain a keen eye for detail to ensure that all dishes leaving the kitchen meet the company's quality and presentation standards.

Team Collaboration : Collaborate effectively with fellow chefs and kitchen staff to ensure a seamless workflow and timely service during peak hours.

Menu Development : Assist in menu planning and development, bringing creative ideas and suggestions for new dishes or improvements to existing ones.

Food Safety: Adhere to strict food safety and hygiene standards, including proper handling and storage of food, to maintain a safe and clean working environment.

Inventory Management : Assist in the monitoring and management of kitchen inventory, including ordering supplies and minimizing wastage.

Training and Mentorship : Provide guidance and training to junior kitchen staff to enhance their culinary skills and knowledge.

Adaptability : Be prepared to take on different tasks and responsibilities as needed, including covering other stations during staff shortages or peak periods.

Guest Interaction : Interact with guests when necessary, addressing any special requests or dietary restrictions with professionalism and courtesy.

Compliance : Ensure compliance with all local health and safety regulations and company policies at all times.

Menu Costing : Calculate the cost of ingredients and determine portion sizes to achieve profitability while maintaining quality standards. Monitor expenses, minimize waste, and control inventory to contribute to the financial success of the establishment.

Upgrading Skills : Keep up-to-date with new food techniques, trends, and innovations through research, attending workshops, and participating in culinary events.

Job Type: Full-time

Pay: From AED4,000.00 per month

Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Fine Dining/Hospitality: 2 years (Required)
• Supervisory: 2 years (Required)
• CDP: 2 years (Required)
• UAE/GCC: 5 years (Required)

Application Deadline: 31/10/2024
Expected Start Date: 21/10/2024