Jumeirah - Abu Dhabi - Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in their section. Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding Mise-en-place and food storage. Able to lead small team. Knowledge of HACCP as well as general health & safety in the workplace Qualifications Culinary Certification 2 years experience in a similar role in a quality focused establishment...
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