To display a friendly, helpful and cheerful attitude while communicating effectively with our Guests and fellow Colleagues in order to support Farah Strategy and Values
To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
To help achieve Department and Company objectives, action plans and key performance indicators
To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
Adhere to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary
To assume responsibility of the assigned culinary section and any other special task assigned time to time from the Sous Chef
To be a responsible in preparing, portioning, monitoring temperature, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
To receive and examine foodstuffs supplies required for menu in order to ensure quality and quantity meet established standards and specifications
To ensure that preparation is carried out to the correct specifications and recipes in a timely manner in order to ensure guest satisfaction and Food quality standards
To ensure proper use of materials in a continuous effort in order to keep wastage to a minimum
To perform all the tasks mentioned on the Master Task List together with any additional duty assigned time to time from the Sous Chef, in order to achieve the FWAD core values
To control any product overconsumption in order to monitor spoilage and wastage in order to maximize profit
To observe food being cooked by tasting and smelling in order to determine the condition
To ensure that all perishable foods are stored under refrigerated conditions and proper materials are being used to cook in order to follow food safety guidelines
To measure and mix ingredients according to recipes in order to prepare soups, salads, hot & cold food desserts
To marinate and carve meats, portions food on serving plates, add gravies and sauces, and garnish servings to fill orders
To butcher chickens, fish, and shellfish
To cut, trim, and bone meat prior to cooking
To ensure that preparation is carried out to the correct specifications and recipes in a timely manner
Essentials:
Higher Secondary or equivalent
1-2 years’ experience in same role or 4 years’ experience as Demi Chef in a five star hotel or similar
Active Listening
Speaking - Talking to others to convey information effectively
Judgment and Decision Making
Operation Monitoring
Active Learning
Time Management
Desirable:
Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
