| Job Location | United Arab Emirates |
| Education | Graduate; Post Graduate; MBA / Management Post Graduates |
| Salary | Not Mentioned |
| Industry | HR / Industrial Relations / Training |
| Functional Area | Not Mentioned |
HR ExecutiveJob Location : United Arab EmiratesKey Responsibilities:•Supervise and manage your designated kitchen section with precision and efficiency.•Ensure consistency and quality of all food items in accordance with recipes and presentation standards.•Train and guide junior cooks, promoting hygiene, portion control, and efficient kitchen operations.•Coordinate mise en place with Sous Chef and Executive Chef daily.•Monitor stock rotation, check expiry dates, and uphold proper storage practices.•Maintain kitchen equipment in top condition and report any issues promptly.•Ensure full compliance with food safety and hygiene standards.•Encourage a collaborative and respectful work environment.•Stay up to date with culinary trends, preparation methods, and new product development.•Deliver feedback and report any kitchen concerns or improvements.•Set an example of professionalism, punctuality, and quality for junior staff.Job Details :•Proven experience as CDP / DCDP, preferably in Japanese cuisine.•Strong knowledge of kitchen operations and section-specific expertise (sushi, fish, ramen, sauces, pastry, etc.).•Ability to maintain high food hygiene and safety standards.•Excellent team leadership and communication skills.•Flexibility, adaptability, and a strong commitment to quality and consistency.
Keyskills :
knowledge of kitchen operations and section-specific expertise
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