We require Salad Makers who will provide hands-on support to our team. The Salad Maker will demonstrate a good knowledge of culinary techniques, operational knowledge and strong product presentations .Key Duties and Responsibilities

• Maintains good employee relations and motivate colleagues.
• Keeps the section clean and tidy..
• Performs all duties and tasks in the assigned Place of Work to the standard set.
• Ensures adherence to quality expectations and standards.
• Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensures uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Recognizes good quality products and presentation.
• Maintains high sanitation standard throughout the working station and to avoid cross contamination.
• Knows and understands the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it.
• Adapts and maintains all the Service Standards established for the F&B and Food Production department.
• Performs departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
• Assists the Commis chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.
• Ensures that high quality production is achieved but keeping in mind the cost control.
• Manages time effectively by meeting deadlines on time.
• Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement.
• Adheres to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
• Reports for duty punctually wearing the correct uniform and name tag at all times.
• Projects at all times a positive and motivated attitude and exercise self-control.
• Maintain a high standard of personal appearance and hygiene at all times.
• Ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
• Attends and contributes to all staff briefings and Trainings as scheduled and other related activities.
• Undertakes all trainings provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement.
• Supports the Departmental Training Function in the Department assigned.
• Responds to any changes in the Restaurant
• Provides a courteous and professional service at all times.
• Ensures high standard of communication within his department and with other sections in the kitchen
• Participates in providing and receiving constructive criticism concerning the Department and restaurant as a whole, in order to improve efficiency, productivity and guest service.

Experience & Educational Requirements

• Hospitality Qualification
• Achieved Basic Food Hygiene Certificate.
• 1 year in similar position in a five-star hotel
• Computer literate in Microsoft Window applications an asset
• Positive attitude
• Good communication skills
• Ability to work under pressure.
• Ability to work on own or in teams.
• Ability to take decisions.
• Ability to administer disciplinary action.
• Good product knowledge
• Ability to produce check lists.
• HACCP control knowledge
• Understanding Differences
• Drive for Results Organized and disciplined, dedicated and loyal.

The Independent Food Company