Description:
The Chef will be responsible for preparing and presenting a variety of dishes while maintaining the highest standards of taste, presentation, and food safety.
Key Responsibilities:
- Prepare and cook a diverse range of dishes, including but not limited to appetizers, soups, salads, entrees, and desserts, according to established recipes and standards.
- Ensure that all dishes are prepared with attention to detail, using fresh, high-quality ingredients and proper cooking techniques.
- Collaborate with the Executive Chef and other kitchen staff to develop and refine menu items, taking into account seasonal availability, guest preferences, and culinary trends.
- Supervise and train junior kitchen staff, providing guidance on proper cooking methods, portion control, presentation, and kitchen hygiene practices.
- Monitor inventory levels of ingredients and supplies, and place orders as needed to maintain adequate stock while minimizing waste.
- Adhere to all food safety and sanitation standards, including proper handling, storage, and disposal of food items, as well as cleanliness and maintenance of kitchen equipment and work areas.
- Maintain accurate records of food production, including production schedules, recipe yields, and inventory usage.
- Assist in the development and implementation of cost control measures to optimize food and labor costs without compromising quality.
- Actively participate in menu planning, special events, and promotions, contributing creative ideas and executing menu items to enhance the overall guest experience.
- Stay updated on current trends, techniques, and innovations in Continental cuisine, continuously seeking opportunities for professional development and improvement.
Qualifications:
- Proven experience as a Chef or similar role, with a minimum of 2 years of experience in UAE in hotels.
- Extensive knowledge of Continental cuisine, cooking techniques, and ingredient sourcing.
- Culinary degree or certification from a recognized culinary school is preferred.
- Strong leadership and communication skills, with the ability to effectively supervise and train kitchen staff.
- Ability to work well under pressure in a fast-paced environment, while maintaining a positive attitude and attention to detail.
- Excellent organizational skills and the ability to prioritize tasks to meet deadlines and ensure smooth kitchen operations.
- Familiarity with food safety and sanitation regulations, as well as kitchen equipment maintenance and safety procedures.