Support the Demi Chef de Partie in the daily operation and work
Work according to the menu specifications by the Management
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Education, Qualifications & Experiences
You should have a professional knowledge of Arabic Cuisine and kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.