1- Assist in training within your department and to attend training sessions when requested in line with restaurant requirements.
2- Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
3- SOPs for all dishes are implemented with the aid of a Chef de Partie.
4- Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
5- Always maintain a high standard of personal appearance and hygiene.
6- Maintain good working relationships with your own colleagues and all other departments.
7- Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
8- Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.
9- Create and maintain an effective working relationship with colleagues and Managers.
10- Comply with all company procedures regarding:
- Fire
- Health & Safety
- Food Hygiene
- Security
1- Previous kitchen experience within hospitality, ideally in a fine dining operation.
2- Excellent interpersonal and communication skills.
3- Excellent ability to communicate effectively.
4- The ability to meet hygiene standards.
5- Be self motivated and able to work under your own initiative.
6- Work according to the menu specifications.
7- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
8- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
9- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
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