Breakfast Chef

Scope of role: Assists the Chef de Cuisine in the preparation of menus, which meet the market needs. To assist with training and developing culinary employees in the Outlet kitchen.

 Key Responsibilities:

• Any other duties as directed by the management
• Ensuring all food hygiene and health and safety regulations are strictly adhered to and implements any legislation as required by UAE Law
• Knowledge of all food standard procedures, quality presentation and products.
• A good understanding and knowledge of the kitchen and restaurants.
• Knowledge of the area competition.
• Knowledge of menu planning.
• Knowledge of food trends and special seasonal food.
• Ability to assess quality control and adhere to service standards.
• Knowledge of the local laws.
• Responds appropriately to guest needs during hours of operation.
• Ability to monitor financial payroll and cost.
• Displays comprehensive computer skills.
• To ensure that the mis en place is correct to enhance the service timings.
• To ensure that the presentation, quality and quantity of food is according to the Hotel standards.
• To carry out any reasonable duties as may be requested by the department.
• Responsible of his own payroll of his area, food cost and any regulation of Dubai Municipality.
• Supervise and control all the kitchens so as to provide authentic cuisine, maintaining quality standard and specifies food cost.
• Develop and maintain standard authentic recipes.
• Control spoilage and pilferage.
• Requisition daily raw material required and monitors the quality of same.
• Train Chefs to produce authentic food.
• Supervise and control the kitchen to meet work exigencies.
• Assists the Executive Chef in planning of outlet promotions.
• Ensure hygiene and sanitation in the workplace following the assured catering procedure.
• Maintain and keep up to date kitchen logbook, equipment, temperature record and training.
• Ensure that physical aspects of all kitchen areas, cold rooms and equipment are well maintained and in good order.
• Ensure that all food, hygiene and sanitary standards are well practiced by all food handlers.
• Ensure that all precautions on fire, health and safety are taken in the department and that all employees are well trained in this aspect.
• Display good time management techniques with proper planning and control.
• Ensure that all employees are aware of the energy costs and that evident controls are taken to keep the cost low.
• Ensure that all areas in the kitchen are efficiently managed and the morale of the employees is in general high.
• Perform related duties and special projects and menus as assigned.
• Conduct daily kitchen briefings

Guest Satisfaction

• Assist the guest with all queries
• Act according to the complaint handling standards and procedures.
• Display familiarity with the Hotel’s standards.

Personal Hygiene

• Always make certain that you have a well-groomed, well-dressed and clean appearance.
• Adhere, at all times, to attached grooming standards.
• You may not smoke whilst you are on duty or in any areas where smoking is prohibited.
• Always wear your name badge.

Financial Performance

• Seek opportunities for cost savings.
• Suggest means and ways of reducing costs without effecting the quality and standard of the Hotel.

Environmental Awareness

• Report any maintenance defects to Chief Steward or the Engineering Department, adhering to the policies and procedures set by Engineering.
• Operate all equipment as per the Operating Guidelines.
• Have full knowledge of the Hotel Safety and Emergency Procedures.
• Comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.
• Adhere to the Hotel rules at all times. 

• Knowledge of all food standard procedures, quality presentation and products.
• Knowledge of menu planning.
• Knowledge of food trends and special seasonal food.
• Ability to assess quality control and adhere to service standards.
• Knowledge of the local laws.
• Responds appropriately to guest needs during hours of operation.
• Ability to monitor financial payroll and cost.
• Displays comprehensive computer skills.
• To ensure that the mis en place is correct to enhance the service timings.
• To ensure that the presentation, quality and quantity of food is according to the Hotel standards.
• To carry out any reasonable duties as may be requested by the department.