Job Description

Role and Responsibilities:

Ensure the highest quality of food is consistently delivered across all outlets, including the staff restaurant, in line with standards for each area. Support departmental training initiatives and participate in required training sessions as scheduled. Maintain strict hygiene practices by managing cleaning schedules and ensuring all records on the Criterion board are accurately updated. Implement SOPs for all dishes in coordination with the Chef de Partie. Assist in training Commis Chefs by developing structured training programs in collaboration with the Chef de Partie, Junior Sous Chef, and Sous Chef. Attend all assigned meetings and contribute as required. Take responsibility for stock management and minimizing wastage in accordance with company guidelines. Contribute to achieving and improving targeted food costs. Deliver courteous, professional service at all times, addressing guest concerns promptly and reporting issues to the Head Chef. Provide support to the Head Chef in fulfilling their responsibilities to ensure smooth kitchen operations. Maintain exceptional personal hygiene and grooming standards. Foster positive working relationships with colleagues and other departments. Be knowledgeable about fire safety procedures and act accordingly in case of emergencies. Carry out cleaning duties within your area while maintaining hygiene and safety standards. Understand and comply with all regulations outlined in the hotel's employee handbook. Build effective working relationships with team members and managers. Oversee ordering of fresh produce and dry goods required for kitchen operations. Comply with all company regulations related to: Fire Safety Health & Safety Food Hygiene Security Assist the Chef de Partie in preparing and cooking dishes as per menu specifications and recipes, ensuring optimal quality and consistency. Prepare ingredients including meat butchery, fish filleting, and vegetable preparation. Ensure full compliance with food safety and hygiene standards, including maintaining accurate documentation for regulatory purposes. Train, mentor, and support junior kitchen staff to achieve performance and development goals. Collaborate with management to contribute to strategies that enhance sales and profitability. Maintain a clean, organized, and safe kitchen, ensuring all equipment is properly maintained and functioning.

Skills and Requirements:

At least 3+ professional kitchen experience within hospitality, ideally catering Relevant NVQ or equivalent qualification, including Basic Food Hygiene. Strong interpersonal and communication abilities. Ability to consistently meet hygiene and safety standards. Self-motivated and capable of working independently. Proven experience as a Line Cook or Commis Chef in a high-volume environment. Strong culinary skills with knowledge of regional and international cuisines. Experience in food preparation and recipe development. Excellent teamwork skills and the ability to collaborate effectively. Strong organizational abilities with capacity to manage multiple tasks. Ability to perform well in a fast-paced environment. Flexibility to work varied shifts, including evenings and weekends. A degree or diploma in Culinary Arts is preferred but not mandatory. Must be currently in the UAE and available for immediate interview and joining.
Job Types: Full-time, Permanent