CDP HOT KITCHEN
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Key skills for this role
Key Skills for This Role
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Role Responsibilities
- Complete daily food preparation and duties assigned by superiors according to restaurant standards.
- Coordinate daily tasks with the Sous Chef and consult with the Sous Chef and Executive Chef on daily requirements and events.
- Supervise, guide, and train junior chefs or commis to maintain motivation and an economical working environment.
- Estimate daily production needs and check the quality of raw and cooked food products.
- Ensure food production, preparation, and presentation meet high quality standards.
- Maintain guest satisfaction while controlling operating and food costs.
- Follow recipes, production methods, presentation standards, food preservation, storage, and sanitation procedures.
- Operate and maintain department equipment and report malfunctions.
- Maintain hygiene, safety, cleanliness, and correct use of equipment and utensils.
- Check expiry dates and proper storage of food items in the assigned section.
- Maintain effective communication and interdepartmental working relationships.
- Collect feedback, report issues, assess quality control, and follow hotel service standards.
Requirements and Qualifications
- At least two years of experience in the same role.
- Fluency in English, both oral and written.
- HACCP certificate.
- Culinary certificate.
- Flexible working hours.
- Knowledge of food preparation, receiving, storage, sanitation, preservation, recipes, and presentation standards.
- Ability to supervise and train junior kitchen staff.
- Ability to meet deadlines while maintaining quality and cost standards.
Workplace
- Work location is in person.
Compensation
- Full-time position paying AED 3,500 to AED 5,000 per month.
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