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Head Chef (Arabic National)
JOB_REQUIREMENTS
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- To organize all the resources within the Kitchen and other areas.
- To ensure timely preparation of food as per set menu and within the set cost.
- To ensure quality, quantity and hygienic food is served with particular emphasis on presentation.
- To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.
- To be responsible for allocation of work to other kitchen staff.
- When required, to prepare and cook dishes.
- To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.
- To ensure proper cleanliness of the kitchen area.
- To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.
- Expertise in Continental cuisine, Strong culinary background, leadership in kitchen operations, and menu planning.
- Possess good leadership and training skills.
- Knowledgeable in HACCP.
- Good command in verbal and written English to meet business needs.
- Working experience in similar capacity with international chain hotels or catering is preferred.
- Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.
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