Assistant Oriental Chef

Job description

Jobs at this level are responsible for allocating kitchen work to subordinates and are accountable for the outcomes of food production processes. Jobs at this level are responsible to ensure that the work done by kitchen staff is within standards. They are also responsible when dealing with clients to ensure that the quality of food and service provided are up to standards.

Responsibilities:

• Implements approved departmental policies and procedures and ensures adherence with the processes implemented so that work is carried out in a controlled manner.

• Implements the day-to-day operations assigned for the area of work to ensure compliance with the established standards and procedures.

• Produces a consistent, high quality product in area of work and provides a courteous, professional, efficient and flexible service at all times.

• Assists supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying client needs and expectations.

• Checks food product in terms of preparation, cooking process, presentation, recipes, timing and storage.

• Ensures that the place of work and surrounding area is kept clean and organised at all times and that all hygiene standards and procedures are followed in all food production areas.

• Liaises with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time.

• Assists in formulating and continually upgrading a catering services manuals, standard operational procedures pertinent to the efficient operation of the food production area.

• Supervises the activities and work of subordinates to ensure that all work within a specific area of the catering operations is carried out in an efficient manner.

• Ensures compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work so that a healthy and safe work environment and quality products and services are provided to customers.

Qualifications:

Education

• Professional degree in Culinary Arts

Experience

• 3-6 years of experience in culinary, cookery or food preparation

Skills

• Business Acumen - Level 2
• Budget & Cost Control - Level 2
• Data Collection & Analysis - 1
• English Language Skills - 1
• Quality Orientation - Level 2
• Health & Safety Awareness - Level 2

Competencies

• Committed to Dallah – Level 2
• Customer Service Orientation – Level 2
• Developing Others – Level 1
• Teamwork – Level 1

Preferred candidate

Years of experience

5+ years

Degree

Bachelor's degree / higher diploma