Job Description

Responsibilities:

• Diploma in Culinary Arts or equivalent with at least 3-5 years of working experience managing Back-of-House operations.
• Responsible for daily culinary operations with responsibilities involving staff productivity, food quality, food consistency, inventory and wastage control, etc.
• Review menus and analyze recipes to determine food, labor and overhead costs, and assigning suggested prices to menu items
• Modify and create new menu as and when required
• Lead and cook by example and provide guidance to team members
• Enforce strict health and hygiene standards in the kitchen and conduct regular checks and inspections
• Ensure staff understand and adhere strictly to all policies, procedures, standards and guidelines set by the Company
• Ensure all kitchen equipment are being maintained and cleaned regularly
• Perform regular inventory check to ensure adequate provision of supplies for smooth operations
• Plan and update staff roster timely
• Other ad-hoc operational duties as and when assigned.

Requirements:

• Diploma in Culinary Arts or equivalent with at least 3-5 years of working experience managing Back-of-House operations.
• Good knowledge and creative in food planning and preparation.
• Passionate to serve and have a strong passion for the F&B industry.
• Possess excellent communication, interpersonal and decision-making skills.
• Friendly and customer service oriented.
• Able to work independently and take initiatives.
• Able to remain calm and composed in a hectic and fast-paced environment.
• Must be able to work on weekends, public holidays, and shifts.
• A native with an excellent command of English.
• A good problem solver.

Job Type: Full-time Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)

Experience:

• chef: 3 years (Preferred)