| Job Location | UnitedArabEmirates |
| Education | Diploma;Graduate |
| Salary | Not Mentioned |
| Industry | Chefs/F&B/Housekeeping/FrontDesk |
| Functional Area | Not Mentioned |
Key Responsibilities: Assist the Executive Chef in overseeing daily kitchen operationsSupport menu planning, food preparation, and presentation standardsEnsure compliance with food safety and hygiene regulationsManage kitchen staff and coordinate workflowMonitor inventory levels and order supplies as neededMaintain high standards of quality, cleanliness, and efficiencyAssist in training and mentoring kitchen team membersContribute to maintaining the hotel’s culinary reputationRequirements: Culinary diploma or relevant culinary qualificationMinimum 3 years of experience as a Junior Executive Chef or similar role in a hotel environmentProven experience in high-volume food production and kitchen managementKnowledge of international cuisines and culinary techniquesStrong leadership and teamwork skillsAbility to work flexible hours, including weekends and holidaysExcellent communication and organizational skills
Keyskills :
Foodproductionandkitchenmanagement
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