OverviewSoluna Restaurants and Beach Club is a Mediterranean-inspired beach club, located at the Balqis Residences on the Palm Jumeirah. Soluna offers exclusive access and unparalleled experiences to guests of The First Group Hospitalitys portfolio of brands.Guests can opt for sun loungers or private cabanas and choose from a range of water sports, available at the beach. Nestled amid Dubais breath-taking coastline, Soluna boasts a range of highly recommended homegrown multi-cuisine options, including artisanal pastries at Risen Cafxc3xa9 and Artisanal Bakery, and contemporary dining at xc3x88nas. A daily beach and poolside menu is also available.Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Soluna Restaurants and Beach Club.Responsibilities:
Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
Actively participate in training of culinary skills to junior talents.
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
Ensure that station opening and closing procedures are carried out according to the standards.
Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
Ensure FIFO is practiced.
Operate all kitchen equipment and conduct them with safety in mind at all times
Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.
Compliance with all safety regulations of assigned tasks
Ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environment policies and programs as required.
Make sure to log all information in the kitchen log book.
Briefing with talents on new happenings and follow up.
Cleaning schedule to follow.
Always do the line check.
Ensure full liaison with other members of the section and the kitchen team.
Strong communication with Chefs de Partie of the section.
Key relationship with all chefs and colleagues.
Daily data collection and reporting of issues as they arise.
Vegetables, dried goods and other food related items to be stored properly.
Understand and apply the principles of HACCP program.
Desired Skill & Expertise
2+ years experience in western Kitchen
Demonstrate initiative at all times
Strong desire to improve on skills and knowledge
Ability to produce own work in accordance with a deadline.
Ability to produce own work in accordance with deadline.
Should understand how to read recipes and a good knowledge of cooking.
A true team-player mentality and flexible attitude towards a diverse set of tasks.
Strong interpersonal and problem solving abilities.
Good practical, operational and adequate administrative skills.