A leading corporate and hospitality catering provider located in Dubai, United Arab Emirates.
Undertake menu planning in consultation with the Executive Chef.
Oversee and participate in the preparation and cooking and serving of meals, snacks, etc. in accordance with specified menus, recopies, and cost.
Ensure menus are displayed showing choices.
Identify and correct any shortfalls in food quality and food costing.
Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.
Check quantity and quality of stock received and notify suppliers of deficiencies.
Install an atmosphere that encourages his/her team to share ideas, discuss concerns and come up with new ideas.
Where meals are provided for another establishment and location, oversee the packaging of the meals and quality.
Oversee washing and cleaning of kitchen, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as per HACCP & Dubai Municipality guidelines.
Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the guidelines.
Co-operate fully with the statutory inspections and implement recommendations as appropriate.
Responsible to the Executive Chef.
The potential candidate must be traditionally trained in Arabic cuisine.
Male candidates may apply.
Should have experience in creating occasionally modern/creative Arabic cuisine.
Must have undergone HACCP basic training and passed the exam.
Must have computer knowledge and able to communicate in English (Read/Write/Speak).
Ability to speak in Arabic
Must be able to multi-task and work well under pressure, as working on multiple projects with regular interruptions is typical.
Candidate must be accurate to desired standards of performance and possess problem-solving capabilities.
Minimum 2 years of experience.
Bachelor's Degree in Hospitality Management from a recognized university.