Description

Job Role:
Responsible for daily preparation & duties assigned to meet set standard. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage. Organizes kitchen operations and prepares and serves a range of dishes, whilst ensuring the safety of the food.

KEY RESPONSIBILITIES

• Support the Outlet Chef in the daily operation and work

• Work according to the menu specifications by the Outlet

• Keep work area at all times in hygienic conditions according to the rules set by the hotel

• Control food stock and food cost in his section

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

• Put effort in optimizing the cooking process with attention to speed and quality

• Communicates politely and display courtesy to guests and internal customers

• Provides directions to the Kitchen helpers.

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• To maintain a high standard of hygiene and grooming (uniform, name badge, hair, nails, wearing of jewellery and make-up etc.) as per Outlet policy.

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

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

• Cleans and re-sets his/her working area

• 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

• 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 enforces cost saving measures to staff

• To conduct associates performance appraisals as required.

• 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.

REQUIRED EDUCATION

• High school diploma or equivalent or Hotel Management or at least 2 to 3 years of Experience in Kitchen

REQUIRED EXPERIENCE

• Continental Kitchen

LANGUAGE SKILLS

English: Required

Arabic: Optional