• Completion of daily required food safety records to comply with HACCP & Sous Vide SOP\xe2\x80\x99s
• Holder of a Basic Health and Hygiene Certificate
• Holder of a Basic Food Preparation Certificate
• Awareness of personal hygiene
• Ensure that full uniform is donned at all times
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Support the Training Manual and ensure that it is continuously updated
• Demonstrate initiative at all times
• Demonstrate the proper and safe usage of all kitchen equipment
• Ensure the economic usage of all utilities such as gas, electricity, etc
• Lead and support the junior members of the team
• Close liaison with all sections of the kitchen in order to ensure smooth and efficient service
• Strong desire to improve on skills and knowledge
• Ability to produce work in accordance with a dateline which has been set
• Seek own solutions to the minor obstacles from time to time
• Demonstrate the control skills to the junior members of the team
• Assume the duties and responsibilities of the Chef de Partie in his absence
• Carry out other duties and tasks as assigned by the Sous Chefs & Chef de Parties and in accordance with the needs of the business
• Language required: English

• Diligence in prevention of food wastage and methods to reduce wastage
• Support the control of food cost
• To project a pleasant and positive professional image to all contacts at all times
• Ensure all production areas are maintained to a high level of cleanliness.
• Ensure all food storage areas are maintained to a high level of cleanliness organized efficiently.
• Ensure all food stock items are kept at levels agreed with Executive Chef.
• Ensure full liaison with other members of the section and the Kitchen team
• Strong communication with the Chef de Partie of the section
• Key relationship with the Executive Chef and Sous Chefs
• Develop and maintain excellent working relationship with other departments in the Hotel, especially F&B outlets, In Room Dining and Banquet Operations.

Emirates Consulting Group