including grills, sauces, pastas, soups, starters, and mains.
Assist in menu planning, recipe development, and maintaining standardized food quality.
Execute daily production and ensure smooth service during breakfast, lunch, and dinner operations.
Support live cooking, buffet setup, and catering events when required.
Quality & Standards
Ensure consistent taste, portion control, and presentation in all dishes.
Follow brand standards, recipe cards, and production guidelines.
Implement and maintain
HACCP and food safety standards
at all times.
Station Management
Supervise and guide Commis chefs, ensuring proper preparation and mise-en-place.
Monitor inventory, reduce wastage, and maintain cost control.
Check and ensure proper storage, labeling, and rotation (FIFO) of all ingredients.
Operational Support
Coordinate with chefs and kitchen staff for timely service.
Handle equipment and tools safely and report any issues immediately.
Contribute ideas for new continental dishes, improvements, and menu upgrades.
Cleanliness & Safety
Maintain cleanliness and hygiene of the workstation, equipment, and storage areas.
Follow all kitchen safety procedures and maintain a clean working environment.
Requirements
Minimum
3-5 years of experience
in a Continental kitchen (hot & cold).
Strong knowledge of Continental cuisine including sauces, grills, pasta, pastries (basic), soups, and salads.
Ability to work under pressure and manage a section independently.
Good communication and leadership skills to supervise junior staff.
Flexibility to work split shifts, weekends, and catering events.
Professional culinary training is an added advantage.
Job Types: Full-time, Permanent
Experience:
Catering: 2 years (Preferred)
Location:
* Abu Dhabi (Preferred)
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