| Job Location | UAE - United Arab Emirates |
| Education | Diploma(Hotel Management). |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Your day to dayAssist Chef de Cuisine / Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Some of your day to day responsibilities are:Assist Chef de Cuisine / Sous Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.Assist Chef de Cuisine / Sous Chef to educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.Work with F&B Service leaders and Stewarding leader to establish logistics for great delivery and service of foodAssist Chef de Cuisine / Sous Chef for smart storage and logistics proceduresAssist Chef de Cuisine / Sous Chef to understand and implement available or required Standard Operating Procedures for ways of working in own teamAssist Chef de Cuisine / Sous Chef to manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budgetAssist Chef de Cuisine / Sous Chef to implement systems that measure the cost effectiveness of Outlet kitchenAssist Chef de Cuisine / Sous Chef to implement procedures that track, report on, and control the running costs of Outlet kitchenAssist Chef de Cuisine / Sous Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operationsWhat we need from youCompletion of a degree or certificate in culinary artsMinimum 4 years of experience as a chef or equivalent combination of education and culinary/kitchen operations experience.Vast knowledge of western culinary practices, menus and offeringsExperience in a Middle East is compulsory, Resort hotel experience is advantageHigh level of written and verbal Business English
Keyskills :
Chef de Partie
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