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- Preparation of food, cooking,quality control, cutting &HACCP
- Maintain daily mis-en-place (MEP) andprepare ingredients
- Lead by example, inspect& clean food preparation areas, ensure safe personalhygiene & sanitary food-handling practices, HACCP,labelling & FIFO/FEFO practices, hygienic handling& storage of equipment &utensils
- Check the taste, temperature &visual appeal of food items prepared to ensure that the quality& portion are consistent & as per specificationsset out
- Ensure the highest standards andconsistent quality in the dailypreparation
- Provides guidance to junior kitchenstaff members, including, but not limited, to line cooking, foodpreparation, and dish plating
- Strict adherenceto purchasing procedures
- Keep up to date withthe new products, recipes and preparationtechniques
- Have full knowledge of all menuitems, daily highlights and promotions
- Adhereto recipes and stock management
- Ensure that allsafety, health, security and loss control policies and proceduresand Government legislation are adhered to
- Bewell versed in hotel fire & life safety/emergencyprocedures
- Apply necessary precautions withregards to the hotel food safety & hygiene standards(HACCP)
- Attend all briefings, meetings andtrainings as assigned by management
- Maintain ahigh standard of personal appearance & hygiene at alltimes
- Perform other reasonable duties assignedby the assigned by the Management
- Establishing& maintaining effective inter-departmental workingrelationships
- Actively share ideas, opinions& suggestions
- Efficiency inpreparations & execution
- Acquireculinary knowledge & skills to grow as a junior souschef
Demi Chef de Partie - Dubai, United Arab Emirates - ALL - Accor Live Limitless
