Adhere to all procedures regarding Health & safety and HACCP standards
Perform any other reasonable duties as required by the department head from time to time
Create and develop new dishes and recipes by keeping up with the latest market trend
Assist in the preparation and control of daily and weekly market lists.
Functional Accountabilities
Check standard recipes ensuring proper portion control, uniformity of taste and quality
Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
Inspect all refrigerated areas and ensure regular turnover of food items
Check food preparation, cost, quality, quantity and portion control daily
Be present and assist with the preparation of food
Check existing stocks and prepare supply requisition forms on a daily basis
Responsible for the direct supervision of all employees of the department
Liaise with restaurant Managers and Supervisors
Minimize wastage and spoilage by monitoring occupancy forecasts
Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
Adhere to all procedures regarding Health & safety and HACCP standards
Carry out other duties as and when requested by management
Support company's philosophy and company culture through the use of guest feedback on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Communicates a compelling vision
Adapts managerial style appropriately
Adapts plans to suit change
Uses financial and another analytical framework
Qualifications and experience
Experience and Technical Knowledge
Essential:
A total of 4-5 years Culinary experience
2 years minimum in a similar role in a 5 * international environment
Desirable:
Experience working in a multi-cultural environment
Organized and well planned
Able to work with speed and efficiency throughout maintaining positive attitude
Qualifications
Essential:
Globally-recognized culinary qualification
Have a minimum of 2 - 3 years’ experience in similar position, preferably in luxury environment with at least 1 year of supervisory experience
Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Cost control knowledge, Good kitchen organization experience
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