- Organizes together with the Chef de Partie shifting in the section with regard to miseenplace production and its service.
- Takes orders from his/her Chef de Partie and carry them out in the correct manner.
- Is responsible for completing the daily checklist regarding miseenplace and food storage.
- Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
- Maintains good Heartists relations and motivate Heartists.
- Works to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index.
- Attends daily meeting with the Chef de Partie and other meetings as requested by the Executive Chef/ Sous Chef.
- Checks the main information board regarding changes in any Banquets or other information regarding the organization.
- Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
- Passes all information to the next shift about functions.
- Maintains the Hygiene and HACCP records in accordance to the regulations.
- You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
- Other tasks as assigned.
Qualifications :
- College/University degree in Hospitality is a plus
- Strong oral and written communication skills
- Should understand how to read recipes and a good knowledge of cooking
- Ability to work effectively in a team environment and take initiative
Remote Work :
No
Employment Type :
Fulltime
Key Skills Campaigns,Abinitio,AutoCAD 3D,Hardware & Networking,Customer Support,Arabic
Experience: years
Vacancy: 1
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