executive kitchen manager

Cooper's Hawk Winery & Restaurants

<div>As an Assistant Executive Kitchen Manager at Cooper&rsquo;s Hawk, you&rsquo;ll help lead a high-volume, scratch kitchen where culinary creativity meets operational excellence. You&rsquo;ll partner closely with the Executive Kitchen Manager to ensure exceptional food quality, consistency, and safety while coaching and inspiring your team. With a focus on leadership, training, and execution, you&rsquo;ll help deliver an outstanding guest experience and support the growth of our culinary team.
What You Will Get<ul><li>
50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events</li><li>
Monthly Complimentary Wine Tasting for Two</li><li>
Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount</li><li>
401(k) with Company Match</li><li>
Health &amp; Flexible Savings Accounts- Health and Dependent Care</li><li>
Long-Term Disability; Voluntary Short-Term Disability</li><li>
Basic Life and AD&amp;D Insurance (with option to purchase additional coverage)
</li><li>Paid Parental Leave</li><li>
Paid Time Off</li><li>
Access to Team Member Relief Program</li><li>
Wellness and Mental Health Support</li><li>
&ldquo;Everyday Benefits&rdquo; Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services</li><li>
Team Member Rewards, Milestone Recognition and Referral Bonuses
</li><li>Career Development Opportunities</li></ul> 
How You Will Succeed
Show Up Ready: Come prepared, stay sharp, and start strong.<ul><li>
Direct kitchen operations, including Kitchen Managers and Team Members across dish, prep, and line stations</li><li>
Review schedules and manage assigned operating systems
</li><li>Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized</li><li>
Conduct line checks, create prep lists, and oversee supply ordering and inventory</li><li>
Maintain a safe and healthy work environment and uphold food safety standards</li><li>
Lead kitchen training, food execution, new menu roll-outs and system initiatives</li></ul>
Own What You See: Take responsibility, jump in, and do what needs to be done.<ul><li>
Participate in hourly kitchen Team Member hiring</li><li>
Conduct side-by-sides with Team Members to support development and performance</li><li>
Be accountable for food preparation knowledge and quality standards</li><li>
Assist with weekly inventory procedures and maximize financial results</li></ul>
Stay in Sync: Communicate often, move with your team, and keep service flowing.<ul><li>
Ensure strong communication and collaboration between kitchen and front-of-house operations to ensure smooth operations</li><li>
Lead Community meetings and coach Managers to align on goals and execution</li><li>
Partner with the Executive Kitchen Manager and General Manager to drive results</li><li>
Execute private events, including monthly themed Wine Club dinner</li></ul>
Make It Personal: Be genuine, listen well, and tailor the experience.<ul><li>
Represent Cooper&rsquo;s Hawk values and create a respectful, positive, and professional kitchen culture</li><li>
Develop and retain Kitchen Managers and Team Members through coaching and mentorship</li><li>
Add a Touch: Go beyond the expected to create memorable moments.</li><li>
Lead by example and inspire pride in culinary standards, excellence and execution</li><li>
Celebrate team wins and milestones</li></ul>
What You Will Bring<ul><li>
2-3 years of management experience in a full-service restaurant environment. Scratch kitchen experience preferred</li><li>
Excellent verbal and written communication skills</li><li>
Ability to read, understand and communicate in English</li><li>
Demonstrates financial acumen</li><li>
Proficient in Microsoft Office Suite
</li><li>Preferred certifications include ServSafe and state/local licensing requirements</li><li>
Must be able to lift and carry up to 50 lbs.</li><li>
Must be able to stand for at least 10 hours per shift</li><li>
Must have the ability to work 50-60 hours per week</li><li>
Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays</li></ul> 
Cooper&rsquo;s Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper&rsquo;s Hawk.
Cooper&rsquo;s Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person&rsquo;s race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper&rsquo;s Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process.
The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply.
About Us
Cooper's Hawk Winery &amp; Restaurants was created with the inspiration of bringing the Napa Valley experience to all of America, by combining an elegant tasting room with a polished casual restaurant and scratch kitchen. Cooper's Hawk wines have won hundreds of awards and are the Official Wines of the Screen Actors Guild&reg; Awards. We are built upon the belief that food and wine hold the power to forge a COMMUNITY, and with the world's largest wine club membership, we are paving the way to democratizing the good life!</div>

Assistant Executive Kitchen Manager

Accor Group

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Radiance Kitchens and Wadrobes

We are looking for a smart, organized, and proactive Admin Executive (Female) to manage daily office operations, handle client coordination, and support the smooth functioning of our design and sales team at our Shivajinagar, Pune office.Key Responsibilities:<ul><li>Manage day-to-day administrative tasks and office operations.</li><li>Handle client calls, inquiries, and follow-ups with a professional approach.</li><li>Maintain records, files, and documentation (physical &amp; digital).</li><li>Coordinate between design, production, and sales teams for smooth communication.</li><li>Handle office inventory, stationery, and petty cash management.</li><li>Prepare quotations, invoices, and assist in data entry or reporting when required.</li><li>Schedule client meetings and assist in showroom management activities.</li><li>Support HR and management in routine tasks such as attendance tracking, vendor coordination, etc.</li></ul>Qualifications and Skills:<ul><li>Minimum 1 year of experience in administration, front desk, or office coordination roles.</li><li>Strong communication skills (English, Hindi, Marathi).</li><li>Excellent organizational and multitasking abilities.</li><li>Proficiency in MS Office (Word, Excel, Outlook) and basic documentation.</li><li>Professional, well-groomed, and confident personality.</li><li>Experience in an interior design, furniture, or modular kitchen company will be an added advantage.</li></ul>What we offer:<ul><li>Opportunity to work with one of Pune&rsquo;s leading premium modular kitchen brands.</li><li>Creative and professional work environment.</li><li>Competitive salary with performance-based growth.</li></ul>How to Apply:Send your CV and portfolio to kiran@radiancekitchens.comContact No: +91 9011020752Website: www.radiancekitchens.comJob Type: Full-timePay: &#8377;15,000.00 - &#8377;25,000.00 per monthExperience:<ul><li>design: 1 year (Required)</li></ul>Work Location: In person

Admin Executive (Female) – Radiance Kitchens & Furniture | Pune

Marriott International

<div>Additional Information 
Job Number25172007 
Job CategoryFood and Beverage &amp; Culinary 
LocationCourtyard by Marriott Bilaspur, Citymall 36, Mangla Chowk, Bilaspur, Chhattisgarh, India, 495001 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun. 
 
 
<div>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Executive Chef II

Mind's Eye Consultancy

Job Title: Sales Executive &ndash; Kitchen Appliances Location: Karachi Job Type: Full-time Experience: 2&ndash;4 years Reports To: Sales Manager / Regional Sales HeadJob Summary:We are looking for a dynamic and target-driven Sales Executive to join our team in the Kitchen Appliances industry. The ideal candidate will be responsible for promoting and selling a wide range of kitchen appliances to retail, corporate, and B2B clients. You will play a key role in driving sales growth, developing customer relationships, and ensuring excellent after-sales service.Key Responsibilities:<ul><li>Promote and sell kitchen appliances to existing and potential customers through direct visits, calls, and presentations.</li><li>Identify and develop new business opportunities within assigned territory or market segment.</li><li>Maintain strong relationships with dealers, distributors, and retail partners.</li><li>Achieve monthly and quarterly sales targets.</li><li>Conduct product demonstrations and provide technical information to customers.</li><li>Monitor competitor activity, pricing, and market trends.</li><li>Ensure proper display and branding of products at retail outlets.</li><li>Coordinate with the marketing and logistics teams for order processing and timely delivery.</li><li>Prepare regular sales reports and update CRM systems with customer data.</li><li>Participate in trade shows, exhibitions, and promotional activities.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in Business, Marketing, or a related field.</li><li>2&ndash;4 years of sales experience, preferably in kitchen appliances, consumer electronics, or home appliances.</li><li>Proven track record of achieving sales targets.</li><li>Strong communication, negotiation, and presentation skills.</li><li>Good understanding of retail and distribution channels.</li><li>Self-motivated, customer-focused, and result-oriented.</li><li>Proficiency in MS Office and basic reporting tools.</li></ul>Preferred Skills:<ul><li>Experience in handling modern trade and key accounts.</li><li>Familiarity with small and large kitchen appliance product lines.</li><li>Ability to work independently and as part of a team.</li><li>Own conveyance will be an added advantage.</li></ul>Job Type: Full-timeWork Location: In person

Sales Executive – Kitchen Appliances

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

Apt Resources

Overview Our Client is a prestigious luxury hotel in Dubai, known for its exceptional hospitality and fine dining experience. They are currently seeking a Commis 2 to join their culinary team and contribute to their high standards of cuisine.The Commis II will report to the Executive Chef via Sous Chef / CDP / DCDP. Responsibilities <ul><li>To maintain a high standard of specified work in accordance with the Executive Chef's instructions</li><li>To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef</li><li>To monitor stock movement and be responsible for ordering on your section</li><li>To aid in achieving food cost, kitchen standard and overall objectives</li><li>To carry out daily and weekly procedures, including temperature checks, food labeling / dating and storage</li><li>To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef</li><li>To keep high standards of personal hygiene, clean uniform and overall camaraderie</li><li>To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained</li><li>To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to</li><li>To be punctual for work and report directly to the manager on duty on arrival in the kitchen</li><li>To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit</li><li>To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated</li><li>To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef</li><li>To be fully aware of all hygiene control and chemicals used in the workplace</li><li>To have full knowledge of, and be able to act upon, fire procedures</li><li>To be responsible, whilst liaising with the Executive Head Chef, for self-development</li><li>To carry out and assist in the smooth running of the kitchen</li><li>To attend all meetings and training sessions as required</li><li>To comply with any reasonable request from your superiors</li><li>To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and / or when number of covers require.</li></ul> Requirements CHARACTERISTICS<ul><li>To be able to work under pressure, for long hours in a heated environment</li><li>Has the ambition to succeed.</li><li>Shows willingness to work, learning everything possible during the period of employment</li><li>Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef</li><li>Ability to work hours required and section assigned by the Executive Chef / Sous Chef</li></ul>QUALIFICATIONS<ul><li>Professional Culinary experience over 1 year</li><li>Experience in a Commis II or Commis III role, preferably within a luxurious hotel or fine dining restaurant</li><li>Excellent communication skills (verbal and written, fluent English preferred)</li><li>Culinary Certificate from recognized institution preferred</li><li>Must be in UAE.</li></ul> Benefits The salary is AED 1200, plus AED 500 service charge, accommodation, food, and other benefits as per UAE labour laws<img src="https://www.jobg8.com/Tracking.aspx?D9MLp94I7TOjl9tkjr252LETtu9JSk8qd" width="0" height="0" />

Commis 2- for Luxurious Hotel

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