Job Description

Brief General

To take full responsibility for the running of a particular section of the kitchen. To ensure that all stocks are kept under optimum conditions. To ensure that all mise-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that his section is being kept clean and tidy at all times. To ensure that junior cooks and trainees receive the right training and optimum guidance. To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. To deputies in the Sous Chef's absence and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To maintain high standard of food safety and food hygiene at all times. Perform any other duties deemed reasonable by Management.
Qualification

2-3 years experience in hotel industry Knowledge Hot & Cold Section Knowledge in different international cuisines HACCP Certificate Good communication Must residing in UAE Willing to relocate and work in Fujairah
Job Types: Full-time, Permanent

Application Question(s):

Are you willing to work and relocate in Fujairah? Yes/No
Experience:

Hotel: 1 year (Required) Hot & Cold Section: 1 year (Required) * Chef de Partie: 1 year (Required)