: Responsibilities & Duties

• To monitor stock movement and be responsible for ordering on your section
• To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant personnel.

• To be responsible for completing your mis en place
• To learn and record skills and recipes from other members of the department
• To report any maintenance issues to the Head Chef immediately.

To comply with all Binghatti Hospitality policies and procedures to ensure that all statutory regulations are observed. To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

• To ensure all statutory regulations are adhered to, such as food hygiene policies
• To be flexible and willing to help the restaurant kitchen at busy times if require
• Supervise inventory and stock control, deal with suppliers and maintain budgetary targets
• Notify Sous Chef of any problems or complaints as and when they arise and solve immediately if possible

Other Duties

• Good product knowledge
• Full knowledge of floor plan and Store element
• Knowledge of all the equipment\xe2\x80\x99s and how to operate them

• Provides management with creative ideas to project and enhance the Image of the brand

• Reports for duty punctually, maintaining a high standard of personal grooming and hygiene

Participates in any scheduled training and development program that may improve personal or departmental standards Ensure that relationships with colleagues are good, maximizing team spirit and cooperation to the good of the Kitchen

• Understands and adhere to the company policies and procedure

Your services are transferable to any place in the country, at the sole discretion of the management

• Helps to ensure proper requisitioning and controlling of supplies.
• Attends meetings and briefings as directed by the Store Manager/ Sous Chef
• Respond to any changes in the Food and Beverage function as dictated by the company.
• Assist in the correct scheduling of employees to maintain standards of service.
• Helps to ensure that all employees report for duty punctually, maintaining a high standard of personal grooming, wearing the correct uniform at all times.

Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development. Helps to ensure that all employees have a complete understanding of and adhere to the company policy and procedures. Assists in conducting training courses for new employees, and regular "Refresher" courses for newly hired and existing employees. May be called upon to conduct Employee Performance Appraisals for Outlet employees to review their general performance, and to discuss existing performance and areas for improvement Ensures that portion size, quality and presentation of all the products are in strict compliance with pre-determined specifications. He/ She has leadership qualities, organizational talents and administrates his department well

• Ensure full compliance with HACCP standards and systems.

Academic & Trades Qualifications Knowledge of specialty cuisines, if required. Prior experience of having worked with standard recipes and knowledge of FIFO techniques Education Requirements
Culinary Certification Working Experience & Skills Minimum 2 years working hospitality or F&B. Previous experience as a Head cook or has the skill set to learn Oral fluency in English, ability to read English Job Type: Full-time Salary: AED3,500.00 per month Ability to commute/relocate:

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