Pre- Opening Property
Job Summary
Assist the Executive Chef/Executive Sous Chef/Chef de Cuisine to set standards and maintain them to the Yas Plaza Hotels Standard. Ensure the smooth operation of the department in-charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
Key Duties and Responsibilities
- Assist Chef De Cuisine /Executive Chef in the supervision of all colleagues engaged in the kitchen.
- Attend daily meetings with Executive Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
- Holds meetings with the colleagues in each kitchen to discuss what has been carried out in the Chef's meeting and some other issues.
- Establish culinary standards for the specialty of each kitchen which includes banqueting that caters to several guests.
- Plan menus and compile recipes for food tasting to be approved by Executive Chef
- Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.
- Check any spoilage and ensure regular turnover of food items and inform the Executive Chef
- Check daily food preparation, individual costs, quality, quantity inventories and portion control.
- During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as the quality of the food is in accordance with the established standards.
- Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and checks that this is carried out in the correct manner by all kitchen colleagues.
- Creating internal operating processes to ensure food is always consistent and making tools available to the line colleagues for implementing consistency within the system.
- Should be updated with current market trends in food and beverage and have an approach to having great experiences for guest dining.
- Should be aware of the competition and industry knowledge of new techniques and other know-how.
- Liaison with purchasing department to ensure all the items used in the kitchen are of the best quality and always opt to bring new ingredients or better-quality produce.
- Should be aware of the pulse of his team members and ensure their growth and professional wellbeing.
- Ensure the personal hygiene of colleague is up to standard.
- Ensure that the daily logbook is utilized, and complaints are immediately reported to the Executive Chef
- Ensure that all points mentioned in the logbook have been carried out i.e., mis en place and other instructions to complete the operation.
- Maintain records and follow up documentation, checklists for control purposes.
- Any other duties may reasonably be requested by the management.
- Ensure all the Abu Dhabi food control and HACCP regulations are followed, and documentation is up to date as per requirement, readiness for all hygiene audits at any given point of time
Skills, Experience & Educational Requirements
- At least five years in a five-star international chain hotel/restaurant
- At least two years in an international five-star hotel in similar position or above
- Completed kitchen apprentice or chefs training courses for at least one year.
- Diploma in hotel management
