Chef De Partie Al Forno - M.H. Alshaya
We are looking for a CDP to join their team of highly skilled staff in the production kitchen.
Skills and Experience:
The person holding this position must be organized, have the ability to delegate tasks well
Able to work well in a high stress environment and able to take direction well from either the Sous chef and head chef.
Good English knowledge in writing, reading and speaking is a must.
Key Responsibilities:
Contribute to the smooth running of kitchen by assisting the Sous Chefin areas of profit management, stock and wastage control, food standardsand training and development of the kitchen brigade.
Oversee the preparation, cooking, and presentation of production.
Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Monitor to make sure food quality, presentation and safety standardsare being adhered to.
Ensure that specific and accurate product specifications are used as per approved recipes and train the employees in kitchen, in the skills necessary for them to perform their function to the highest possible standards.
To supply the highest level of customer care and service whether in the public
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
To provide on the job training to junior members of kitchen staff.
He must be flexible in your work and assist colleagues when required enthusiastic, focused, motivated and dedicated to his job.
Closing Date: 16-Feb-2013
We are looking for a CDP to join their team of highly skilled staff in the production kitchen.
Skills and Experience:
The person holding this position must be organized, have the ability to delegate tasks well
Able to work well in a high stress environment and able to take direction well from either the Sous chef and head chef.
Good English knowledge in writing, reading and speaking is a must.
Key Responsibilities:
Contribute to the smooth running of kitchen by assisting the Sous Chefin areas of profit management, stock and wastage control, food standardsand training and development of the kitchen brigade.
Oversee the preparation, cooking, and presentation of production.
Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Monitor to make sure food quality, presentation and safety standardsare being adhered to.
Ensure that specific and accurate product specifications are used as per approved recipes and train the employees in kitchen, in the skills necessary for them to perform their function to the highest possible standards.
To supply the highest level of customer care and service whether in the public
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
To provide on the job training to junior members of kitchen staff.
He must be flexible in your work and assist colleagues when required enthusiastic, focused, motivated and dedicated to his job.
Closing Date: 16-Feb-2013
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