| Job Location | Dubai - United Arab Emirates |
| Education | Diploma. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Key Responsibilities:Responsibilities and essential job functions include but are not limited to the following:?Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.?In charge of all respective kitchen work.?Inspect storerooms, refrigerators and freezers daily, to prevent wastage.?Assist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.?Check the quality and quantity of food received from the markets and stores.?Maximize employee s productivity, in order to minimize payroll cost.?Monitor all Kitchen operating costs and take corrective action, when necessary to reduce?expenses.?Ensure that all food is prepared and served according to the standards set by the Executive Chef.?Produce and check preparation and presentation of food.?Make sure standard recipes are used, and food is presented according to pictorials.?Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are?clean and in working condition at all times. Check all assigned areas in regards to?sanitation and hygiene, to prevent contamination of any kind.?Ensure the Kitchen complies with health and safety standards as to prevent accidents.
Keyskills :
Sous Chef
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