وظائف Commis Chef في الإمارات

Responsibilities: Support the immediate superiors and peers in the daily operations To ensure that daily mis-en-place and food preparations in the section allotted by the Chef De Partie / Executive Chef. Control food stock and food cost in the section. Maintain highest level of st المزيد...

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should have good understanding of sanitation regulations. Asian national المزيد...

Responsibilities: Establishing the food cogs budgets for each outlet / brand for FY within agreed timelines Identify deviations & communicate to management in key cogs impact drivers such as Wastages , inventory variances recipes yield differences. Supervision of Cost controlle المزيد...

Responsibilities: Accurately measuring meal ingredients for the Chef de Partie. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the Chef de Pa المزيد...

Responsibilities: Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. Preparing ingredients and handling baking and other kitchen equipment. Creating pastries, baked goods, and confect المزيد...

To read the hotel’s Associate Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. To support the implementation of The People Philosophy, demons المزيد...

Responsibilities: Preparing specific food items and meal components at your station. Following directions provided by the head chef. Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Sto المزيد...

Responsibilities: Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Ensures compliance with food handling and sanitation standards. Estimates daily production needs on a weekly basis and communicates produc المزيد...

Responsibilities: Discussing sales contract details with the banquet sales director and the head chef. Planning the venue layout according to the number of guests and the type of event. Determining the number of table waiters and servers required. Supervising the placement of ta المزيد...

Responsibilities: Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director المزيد...

Responsibilities: Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Ensure the highest standards and consistent quality in the daily preparation Follow the instructions and المزيد...

Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen المزيد...

Responsibilities: Ensure the quality and cleanliness of all food displays as per the SOPs Ensure consistent on the job training session for culinary colleagues and promote health and safety Monitor all aspects pertaining to the control of the hotel’s food cost Ensure HACCP s المزيد...

General Kitchen Ensure the quality of the food items and notify manager if a product does not meet specifications. Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. Monitor the quantity of food that is prepared and the portions t المزيد...

Responsibilities: Work according to the menu specifications by the Chef de Partie. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Instruct and lead subordinates through their daily requirements in food preparation and actively take part المزيد...

Responsibilities: Work according to the menu specifications by the Chef de Partie Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Follow the instructions and recommendati المزيد...

Responsibilities: Verify and control complimentary bar order forms, Club Rotana Food & Beverage cost, fruit baskets in the rooms, etc. Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price Attend major banquet events with open ba المزيد...

Responsibilities: Stock taking of various stores during month end and conduct timely spot checks Conduct the bi annual operating equipment inventory and report the losses Verify spoilage reports and report the same to Cost Controller for proper accounting Perform yield test of المزيد...

Ensure proper functioning of kitchens’ operations by conducting frequent visits/audits along with the Brand Manager and supervising the brands culinary activities along with the Executive /Kitchen Chefs. Coordinate with the local F&B Operations Managers and the local Execu المزيد...

Responsibilities: Prepare and properly garnish all food orders as they are received in accordance with menu specifications, insuring proper plate presentation Responsible for the sequence of the breakfast, lunch and dinner Ensure the highest standards and consistent quality in the المزيد...