Support the Chef de Partie or Sous Chef in the daily operation and work.
Work according to the menu specifications.
Always keep the work area in hygienic conditions according to the rules & guidelines set.
Control food stock and food cost in his section.
Prepare & Supervise the daily food production in different sections of the main kitchen or other stations assigned to.
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions.
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
Perform additional duties as needed.
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