ASIAN RESTAURANT CHEF
Posted on :
19-10-2022
Employer Active
1 Vacancy
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Jobs by Experience
2 - 3 years
Monthly Salary
KWD 1 - 100
Nationality
Any Nationality
Gender
N/A
Vacancy
1 Vacancy
Posted on :
19-10-2022
Job Description
Req ID : 1637226
- Plan, organize, control and direct the work of employees responsible for preparation of all culinary items while ensuring superior quality and consistency.
- To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the main kitchen.
- To schedule employees direct reports.
- To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
- Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
- To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the kitchens (main kitchen, apre spa, library bar and seasons tea lounge) are always clean, neat and tidy.
- Ensure all equipment is in full working order.
- Ensure a superior production of international food and other dishes.
- Ensure an adequate supply of all products prepared on a timely basis.
- Prepare exciting and appealing room amenity when needed.
- Establish standard recipes and ensure the compliance with them.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
- Have a full working knowledge of halal food, service and preparation.
- Have full knowledge of Four Seasons Food Standards.
- To execute Alternative Cuisine and Spa Cuisine.
- To be certified in Food Service Sanitation as available and to implement protocols.
- To work closely with all chef’s in relation to the food prepared by your kitchens.
- To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Work harmoniously and professionally with co-workers and supervisors.
- Prepare food items.
- Assist with set-up and cleaning of operational areas.
- Complete performance evaluations for managerial and line staff.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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