:Job Scope:

• Maintain a high standard of specified work in accordance with the Senior Chef's instructions
• Prepare, cook, and serve food delegated whilst ensuring that the highest possible quality is maintained and

that agreed standards for food preparation and presentation are met at all times under guidance from a
senior chef * Measure ingredients and size portions accurately

• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Clean food preparation areas, cooking surfaces, and utensils
• Verify that prepared food meets requirements for quality and quantity
• Stock and restock workstations and display cases
• Monitor stock movement and place timely ordering/ requisition
• Aid in achieving food cost, minimize spoilages kitchen standard and overall objectives
• Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to

a Senior Chef * Keep high standards of personal hygiene, clean uniform and overall HACCP standards

• Adhere to company procedures in regards to temperature checks, food labeling/ dating, cleaning schedules

and hygiene regulations at all times whilst ensuring that all records of such are maintained * Assist with the acceptance and storage of deliveries and that all relevant company procedures are adheredto Maintain understanding of menu planning, importance and implementation of good stock controls/ stock
management (FEFO) * Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated

• Keep high standards of cleanliness on section where assigned, also to assist in any job regarding hygiene

or cleanliness asked for by a Senior Chef * Maintain full awareness and adherence of all health and safety/ hygiene control including chemicals used atwork regulations * Maintain full awareness/ knowledge of and ability to act upon any kitchen emergencies

• Maintain overall food safety, sanitation, health, and safety standards in work areas
• Comply with all company policies and procedures
• Attend necessary trainings, workshops etc. for self-development

Essential:

• Basic Hospitality or Catering training

A foundation degree in Culinary Arts Management * Previous On the Job experience/ apprenticeship in food preparation and kitchenorganization * Basic cooking skills

• Knife skills requiring coordination, precision and speed
• Food preparation skills - basic sauces, salads/ cold starters, hot dishes, pastry,

roasting, etc. * Good working familiarity with use of kitchen equipment

• Ability to communicate in English
• Ability to work under pressure/ remain calm while multi-tasking
• Ability to work quickly and efficiently
• Ability to work with different nationality

Desirable:

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Certificate in additional international cuisine
• Basic Food Hygiene, HACCP certification
• At least two years' work experience in kitchen setting at a restaurant or hotel
• Versatility in all sections/stations of the kitchen - vegetable, meat, fish, pastry,

butchery and so on * Attention to details and ability to learn on your feet and absorb lessons and put itinto practice right away * Ability to develop and maintain stamina and and mental toughness to cope withthe stress of long working hours/ split shifts and busy service periods * Ability to keep a zealous attitude for maintaining the cleanliness and safety ofkitchen * Creative skills and imagination to turn food pieces to desirable food items

• Develop physical stamina, time management

Miral