Description

Job Role:

Responsible for delivering consistently highest quality food, handling purchase orders and ensures HACCP is implemented. Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the kitchen team. In absence of Sous Chef, conducts shift briefings to ensure hotel activities and operational requirements are known.

KEY RESPONSIBILITIES

• Prepares food, beverage, material and equipment needed for the service in advance

• Cleans and re-sets his/her working area

• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with Outlet requirements

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets

• Recycles where-ever possible and enforce cost saving measures for staff

• Diagnose problems and thoroughly analyze information to guide decision making

• Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions

• To train associates on various sales techniques to increase the average check.

• To follow Outlet timekeeping procedures, has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with HR policies.

• Implement HACCP policy and procedures.

• To ensure that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations.

• Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required

• Develop potential of others through training, coaching and development opportunities

REQUIRED EDUCATION

• High school diploma or equivalent or Hotel Management or 3years experience in Kitchen

REQUIRED EXPERIENCE

• Continental Hot Kitchen

LANGUAGE SKILLS

English: Required
Arabic:  Optional