Job Description
Location: Dubai, AE
Organize all activities within a restaurant kitchen area. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef or Executive Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Personally responsible for hygiene, safety and correct use of equipment and utensils. Support the development of Restaurant cuisine concepts and standards. Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests. Maintain food safety and protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. Maintain outlet safety at all times. Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Must have at least 1-3 years relevant experience in similar role. Bachelor's Degree in Culinary Art/Science or relevant field. Strong knowledge of cooking methods, kitchen equipment, and best practices. Accuracy and speed in handling emergency situations and providing solutions. Teamwork-oriented with outstanding leadership abilities. Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Ability to Work Under Pressure, Self-Motivated and possesses Creative Problem-Solving Skills. Exceptional Customer-Service Skills. Provider Description Enabled SAP as service provider
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