1. To work with the kitchen team to produce food for the unit to a high standard on a daily basis.
2. To take responsibility for the daily paperwork with regards to ordering.
3. To assist the Head Chef with ordering and menu planning.
4. To ensure that the temperature records and monitoring is done on a daily basis
5. To ensure that areas under your control are cleaned as per the cleaning schedule.
6. To ensure that the kitchen stores and other potential areas of loss are secured at all times
according to the instructions laid down by the management.
7. To cover all duties normally assigned to the Head Chef in their absence.
8. To carry out any reasonable requests made by your line manager
9. To assist in any of the kitchens, this may require assistance within or outside normal working hours
5 years' experience in five star hotel & industrial catering. Must have level-3 of HACCP training. Must have good English communication skills.
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