Qualifications:
Diploma or degree in Culinary Arts or relevant certification
2-5 years of experience in a professional hot kitchen
Knowledge of cooking techniques, ingredients, and kitchen operations
Key Responsibilities:
Prepare and cook hot dishes according to restaurant standards and recipes
Supervise and manage the hot kitchen section
Ensure quality, consistency, and presentation of all hot dishes
Monitor inventory, stock levels, and ingredient usage
Maintain kitchen hygiene, safety, and sanitation standards
Train and guide junior staff in hot kitchen techniques
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