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- To maintain a high standard ofspecified work in accordance with the Executive Chef'sinstructions
- To prepare, cook and serve fooddelegated as your responsibility, ensuring that the highestpossible quality is maintained and that agreed standards for foodpreparation and presentation are met at all times under guidancefrom a senior chef
- To monitor stock movementand be responsible for ordering on yoursection
- To aid in achieving food cost, kitchenstandard and overall objectives
- To carry outdaily and weekly procedures, including temperature checks, foodlabeling/dating and storage
- To remove anyhazards and make safe any defects in the kitchen or its equipmentand report any problems to a senior chef
- Tokeep high standards of personal hygiene, clean uniform and overallcamaraderie
- To adhere to company procedures inregards to temperature checks, food labeling and dating, cleaningschedules and hygiene regulations at all times ensuring that allrecords of such are maintained
- To assist withthe acceptance and storage of deliveries and that all relevantcompany procedures are adhered to
- To bepunctual for work and report directly to the manager on duty onarrival in the kitchen
- To have an understandingof menu planning, the implementation of stock controls, theimportance of good stock management, and how this enables thekitchen to meet gross profit
- To be familiarwith the opening and closing procedures of the kitchen and carrythem out as rotated
Commis 3 - Dubai, United Arab Emirates - Apt Resources | Recruitment Specialists
