Job Description

Education and Experience Requirements:

Proven experience as a Korean cuisine chef (minimum 5 years preferred)

Deep knowledge of Korean ingredients, cooking methods, and presentation styles

Ability to create both traditional and fusion Korean dishes

Culinary degree or equivalent certification preferred

A proven track of food preparation, presentation and preservation knowledge is an essential.

Scope and General Purpose of Job:

To be an active hands on Chef looking after 1 particular section of the hotel and for maintaining the high quality standards of the menu whilst sharing your knowledge and skills to train the employees below you.

Key Duties and Responsibilities:

Design and execute a Korean menu that reflects authenticity and creativity.

Train and supervise kitchen staff in Korean culinary techniques.

To directly support the rest of the Kitchen brigade in the daily operational work.

To take full responsibilities of his section when his immediate supervisor is not there.

To work according to the menu specifications (pictures or/and portions) by Chef.

To keep working area at all times in Hygienic conditions according to the rules set by the hotel.

To communicate to his direct supervisor in all relevant & important matters.

To control food stock and food cost in his section.

To provide hands on training to his direct staff

Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.

Prepares the daily mis-en-place and food production in their related kitchen.

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 expiry dates and proper storage of food items in the section.

Consults Executive 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 on a daily basis to ensure high motivation and economical working environment.

To be an example for personal hygiene and cleanliness on and off duty.

Performs other duties as may be assigned from time to time.

Customer Service

Demonstrate service attributes in accordance with industry expectations and company standards to include:-

Being attentive to guests

Accurately and promptly; understanding, anticipating and fulfilling guest requests

Maintain a high level of knowledge which will enhance the guest experience

Demonstrate a service attitude that exceeds expectations

Take appropriate action to resolve guest complaints

Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers by ensuring good inter-departmental relations.

Be able to promote the hotel products and services.

Maintain a high level of product and service knowledge about Cristal Hotel, Abu Dhabi.

Ensure known repeat guests, and other VIP's receive special attention

To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

Health & Safety

Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside
Operate equipment using procedures learnt during training to company standards.

To report any equipment failures or problems to the Maintenance Department.

Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety

To be vigilant in the workplace and report any signs of fire related issues

Familiarise yourself with emergency and evacuation procedures.

Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.

To attend all mandatory training sessions selected by the Hotels Training Department

Job Type: Full-time