No more applications are being accepted for this job
- Previous experience working within a Kitchen or similar environment preferred.
- Building Teams and communication
- Facilitating Change
- Driving Results
- Managing Stakeholders
- Previous experience working within a Kitchen or similar environment preferred.
- Building Teams and communication
- Facilitating Change
- Driving Results
- Managing Stakeholders
Chef De Party - Sharjah, United Arab Emirates - Ultiwise Consult
Description
Job DescriptionJob Purpose
The Arabic Chef is responsible for the daily operation in the assigned kitchen to meet the
expected standards, fully in charge of the food production.
Duties and Responsibilities
Ensures that standards are being met in the Production Areas.
Ensuring that each station is on time for each service period.
Ensure all food is prepared as per recipes.
Ensure standards are met for food quality and quantity.
Ensure that food is sent to the correct area on time.
Notify the Chef or Sous Chef of any problems or complaints as and when they arise –
solve immediately if possible – be empowered.
Ensures that professional work procedures are in place.
Communicate any problems with outlets to the affected department head and the
Sous chef for follow-up.
Checks inventories to see proper storage and rotation of stock.
Follows up to see proper completion of assigned levels on production charts.
Aids in the training of food production staff.
Checking that all food items for storage are covered with vita film, dated, labeled,
and initialled by the person who made it or used it.
Checking the rotation of foods – old first, newest last.
Checking that after service, oven tops, work areas, and reach-in boxes are cleaned.
Any other requests made by the executive chef and other management, including
stooping, bending, and lifting weights up to 30 pounds will be required.
Chef De Party
Will sign acceptance of tools, uniforms, knives, etc., and will pay back to the company
for any loss or damage of said equipment.
Participates and follows up on taste panels.
Ensuring that the appropriate cleaning charts are filled out properly on a daily basis.
Be aware of accident prevention and help enforce safe work conditions – zero
accidents is our goal.
Follow all kitchen regulations as outlined and directed.
Ensure Staff are preparing food for quality, quantity, and adherence to menu cycle.
Controlling that the timecards are punched for meal periods and breaks.
Attends monthly kitchen meetings.
Provide outlet with a minimum of inventory stock and maintain wastage levels at a
minimum.
Communicate with the steward supervisor for cleaning schedules.
Assure that high-cost items are used properly.
Check with the Banquet Chef about the coordination of production in a daily BEO
Meeting.
Key Interactions
Executive Chef, Students, Accommodation Staff, Operations Team.
Knowledge and Experience
Essential:
Good level of English essential
Strong Communication skills (verbal, listening, writing)
Innovative
Pro-active and reliable
Able to work alone and within a team
Desirable:
Delivery through ·- Decision Making & Solving Problems
Duties and Responsibilities Ensures that standards are being met in the Production Areas. Ensuring that each station is on time for each service period. Ensure all food is prepared as per recipes. Ensure standards are met for food quality and quantity. Ensure that food is sent to the correct area on time.
Notify the Chef or Sous Chef of any problems or complaints as and when they arise – solve immediately if possible – be empowered.
Ensures that professional work procedures are in place. Communicate any problems with outlets to the affected department head and the Sous chef for follow-up. Checks inventories to see proper storage and rotation of stock. Follows up to see proper completion of assigned levels on production charts. Aids in the training of food production staff.Checking that all food items for storage are covered with vita film, dated, labeled, and initialled by the person who made it or used it.
Checking the rotation of foods – old first, newest last. Checking that after service, oven tops, work areas, and reach-in boxes are cleaned.Any other requests made by the executive chef and other management, including stooping, bending, and lifting weights up to 30 pounds will be required.
Chef De Party Will sign acceptance of tools, uniforms, knives, etc., and will pay back to the company for any loss or damage of said equipment.
Participates and follows up on taste panels. Ensuring that the appropriate cleaning charts are filled out properly on a daily basis. Be aware of accident prevention and help enforce safe work conditions – zero accidents is our goal. Follow all kitchen regulations as outlined and directed. Ensure Staff are preparing food for quality, quantity, and adherence to menu cycle. Controlling that the timecards are punched for meal periods and breaks. Attends monthly kitchen meetings. Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum. Communicate with the steward supervisor for cleaning schedules. Assure that high-cost items are used properly. Check with the Banquet Chef about the coordination of production in a daily BEO Meeting. Key Interactions Executive Chef, Students, Accommodation Staff, Operations Team.Knowledge and Experience
Essential:
Good level of English essential Strong Communication skills (verbal, listening, writing) Innovative Pro-active and reliable Able to work alone and within a team
Desirable: