Vacancy Number: 1368
Our client is a leader in the global hospitality industry, with a distinctive collection and a worldwide reputation for excellence. Their diverse portfolio includes historic icons, elegant resorts and modern city center properties all over the world.
Industry: Hospitality / Tourism / Recreative
Staff Level: Middle Management
Education requirement: Diploma
Industry experience required: 5 years
Experience in the same role: 3 years
Salary: AED 3000
Other Benefits: accommodation ,transportation ,service charge ,tips ,medical insurance ,flight tickets
Summary of Responsibilities:
Reporting to the Chef De Cuisine / Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Strive to exceed guest expectation and take the culinary team going from good to great. Always act in a professional manner using the company’s Mission, Vision and Values.
Should be excellent in Sushi Making
Good knowledge and ability to work on Teppanyaki Stations
Ability to handle Wok cooking
Responsible for the Asian Section of the All Day Dining restaurant.
Create Asian Specialty Menus and Executing the same.
Conduct daily shift briefings to kitchen colleagues in absence of Chef De Cuisine Sous Chef
Promote a Fun/ Professional and Disciplined work environment
Lead by example using Fairmont’s Mission, Vision & Values
Support/Coach/Lead & Motivate kitchen colleagues
Actively share ideas, opinions & suggestions in daily shift briefings
Ensure storeroom requisitions are accurate to minimize repeat visits
Ensure all kitchen colleagues are aware of standards & expectations
Promote Health and Safety at all times
Ensure proper hygiene as per Ajman Municipality / Food Control
Ensure all grooming, spot check and temperature control sheets are filled as required
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage
Maintain consistent on the job training sessions for culinary colleagues
Liaise daily with Outlet Chefs to keep open lines of communication & guest feedback
Strives to maintain & improve all food preparations & presentations
Strives to improve J.D.P results for Food Quality
Act as an extension of kitchen managers to communicate food consistency & quality
Conduct daily inspection of all Pre Preparation (Mis En Place) to ensure freshness & quality standards
Strive to develop as a leader by attending Fairmont Managerial Courses
Assign and follow – up tasks as dictated by business volumes
Be creative in menu creation using available resources.
Perform all other reasonable duties as required by the department head.
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