JOB DESCRIPTION \xc2\xb7 Preparation and cooking of all meals \xc2\xb7 To ensure all stocks are kept under optimum conditions \xc2\xb7 All dishes are being prepared to the correct recipe and to the correct quantity \xc2\xb7 To ensure that junior chefs are receiving the right training and optimum guidance \xc2\xb7 Any anticipated shortages are communicated to the Sous Chef \xc2\xb7 To deputies in the Sous Chef\xe2\x80\x99s absence and to take charge of the kitchen when directed to do so \xc2\xb7 Ensure that mise-en-place is prepared for the shift needs. \xc2\xb7 Prepare and service all food items \xc2\xb7 Maintain proper rotation of product in all chillers to minimize wastage/spoilage \xc2\xb7 Ensure storeroom requisitions are accurate \xc2\xb7 Have full knowledge of all daily menu items \xc2\xb7 Troubleshooting any problems that may arise. \xc2\xb7 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment \xc2\xb7 Follow kitchen policies, procedures and service standards \xc2\xb7 Enforcing strict Health and hygiene standards in the kitchen. QUALIFICATIONS, EXPERIENCE & SKILLS \xc2\xb7 Formal Training in Culinary Arts/Apprenticeship in Culinary at least for 1 year. \xc2\xb7 Must have at least 4 years\xe2\x80\x99 experience in culinary operations and a minimum 2 years as a Demi Chef de Partie. \xc2\xb7 Valid Degree in Hotel Management and with proven background experience Job Type: Full-time Ability to commute/relocate:

• Dubai: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Can you join immediate?