First of all , we want someone has experience in Italian Food . As CDP you should takes care of the daily food preparation and duties assigned to your section through the Sous Chef to meet the standard and the quality set by the Senior Executive Chef.

General Responsibilities

• To promote efficiency, confidence, courtesy, and an extremely high standard of social skills
• To generally promote and ensure good inter-departmental relations
• To always display a pleasant manner and positive attitude and to promote a good company image to guests and colleagues
• To always demonstrate pride in the workplace and personal appearance when representing the hotel thus identifying a high level of commitment
• To always adhere to Company and Hotel rules and regulations

Operational

• Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Coordinates daily tasks with the Executive chef and Sous chef.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.
• Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
• Coordinates and participates with other sections of requirements, cleanliness, wastage, and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily Executive chef/ Sous chef on the daily requirements, functions, and last-minute events.
• Checks daily time sheet is correctly filled at the section, prepare a weekly roster, and keeps overtime to a minimum.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

Administrational

• To ensure that the standards required by Law and by Dubai Holding Entertainment Management are
• always maintained in the areas specified above
• Assist in recruiting, hiring chef\xe2\x80\x99s vacancies
• To ensure statutory training is carried out relating to fire, hygiene and health and safety
• Marinating the food cost target
• Reduce the food wastage to the minimum percent
• Completes cleaning, opening & closing checklists when instructed by senior colleagues
• Placed orders of products and ingredients and ensure all recording inventories/ stock-takes are recorded
• Prepares duty schedules in the kitchen operation
• Maintain good record for staff training and development

Bayt