Pan Asian Chef - Dubai, United Arab Emirates - MEALS ON ME CATERING SERVICES LLC

MEALS ON ME CATERING SERVICES LLC

Verified Company

Dubai, United Arab Emirates

1 week ago

Posted by:

Ahmed Al-Mansouri

beBee Recruiter

Description

SUBJECT:

JOB DESCRIPTION -
PAN ASIAN CHEF

DEPARTMENT:

CULINARY

JOB TITLE :

PAN ASIAN CHEF

REPONSIBLE TO :
EXECUTIVE CHEF / SOUS CHEF

Main job purpose:

To cook & prepare Pan Asian Food.

Salary and Other benefits:

Gross Salary
:
AED / Month

Other Benefits:

Employment Visa
Accommodation (sharing)
Ticket to hometown (after completion of 2years)
Annual Leave (30 days every year)
Meals on duty
2 pairs of uniform
Safety shoes (protective clothing)
Transportation from accommodation to kitchen
Medical Insurance
Annual Benefits (Gratuity as per UAE labor law)+ other benefits

Pan Asian Chef Duties and Responsibilities:

As a pan Asian chef, you are also expected to comply with the conditions of the food hygiene policies.
Assist management in hiring, training, scheduling, evaluating, counseling, motivating and _coaching_ employees serve as a role model.
Accepting store deliveries are also part of the Pan Asian Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Control food stock and _food cost_ in his/her section/kitchen.
Cook food and prepare topquality _menu_ items in a timely manner.
Communicate assistance needed during busy periods.
Pan Asian Chef is also required to ensure that all stocks are well maintained.
Cold kitchen Chef should have knowledge of salads and dresings
He should be have understanding of ingredients
Cold kitchen Chef should have knowledge about lettuce andvarious other ingredients cleaning and storing
Pan Asian chef also ensure that _mise en place_ for food preparation is completed in your section.
Ensure the quality of the food items.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, _recipes_ and preparation techniques
Ensure and prepare miseenplace for _banquets_ and restaurant buffets as per the BEO
Ensure the proper sanitation and cleanliness of surfaces and storage containers.
Ensure constant innovation in buffet preparation and presentation.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules _set_ by the kitchen
Monitor the quality and quantity of food that is prepared.
Operate kitchen equipment safely and responsibly.
Prepare the daily miseenplace and food production in different sections of the main pantry or satellites.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare fresh ingredients for cooking according to recipes/menu.
Responsible to maintain food logs.
Support the Demi Chef de Partie in the daily operation and work.
Test foods to ensure proper preparation and temperature.
To be present in the assigned kitchen as and when required and also an internal transfer after 23 months in others as per management policy.
To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the quality of food.
You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the _Chef de Partie_.
Need to be flexible and willing to help other departments at busy times as and when required.

Duties and other responsibilities:

To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the company and department appearance standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read and understand the company's Employee Handbook and to adhere to the company's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the company.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
To attend training and meetings as and when required.

Prerequisites: