Vietnamese Chef

Abu Dhabi, United Arab Emirates

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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 Experience:

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