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 colleagues relations and motivate colleagues
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 Cuisine 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 Cuisine 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
Other tasks as assigned.
Qualifications :
Completed kitchen apprentice or chefs training courses for at least one year
At least 1 or 2 years in a five start international chain hotel
Should understand how to read recipes and a good knowledge of cooking
إخلاء المسؤولية: د.جوب هو مجرد منصة تربط بين الباحثين عن عمل وأصحاب العمل. ننصح المتقدمين بإجراء بحث مستقل خاص بهم في أوراق اعتماد صاحب العمل المحتمل.
نحن نحرص على ألا يتم طلب أي مدفوعات مالية من قبل عملائنا، وبالتالي فإننا ننصح بعدم مشاركة أي معلومات شخصية أو متعلقة بالحسابات المصرفية مع أي طرف ثالث. إذا كنت تشك في وقوع أي احتيال أو سوء تصرف، فيرجى التواصل معنا من خلال تعبئة النموذج الموجود على الصفحة اتصل بنا