Job Description

Assists with the overall management of the kitchen in the absence of the senior chefs which includes, ensuring that daily checks are done, managing the junior team memebers and beng accountable for the quality standards of the food being served and ensuring RESTAURANT standards are adhered to.

Understands and practice basic food hygine at all times as defined within the comapany operational manual and the Daily Dilignecy Diary (DDD), which includes the maintenance of fridges and general equipment cleaniliness, to maintain a clean and safe working enviroment at all times.

Communicate any information to the relevant team members, which includes information on stock levels, best working practices, quality control in accordance with the company standards.

Ensure that all food preparation and food levels are consistent with quality and quantity standards, by conducting frequent quality checks of dishes to ensure that the kitchen is providing the best service possible

Control storage of all food items by minimizing spoilage, par levels of stock, daily production lists , waste, and exercising strict portion control to minimise cost impact on the business

Follow guildelines and standard operating procedures whick includes, working in line with set recipies and in line with the DDD to ensure that a consistent level of service is provided.

Assists in maintaining the database in line with the finance inventory system to ensure that the ordering and receving procedure meets the culinary operation's demands

Trains junior employees on standard operating procedures detailed in the DDD which includes, correct use of machinery and equipment, regular cleaning methods and monitoring the deep cleaning schedule to ensure that the kitchen is in line with stringent audit requirements.

Perform other duties as requested by the Line Manager

Job Type: Full-time

Pay: AED5,500.00 - AED6,500.00 per month