Chef de Cuisine - Arabic

• Participate in food preparation, produce high quality food, taste and presentation.
• In conjunction with the Executive Chef, develop menus & create and ensure adherence to recipes and product specifications
• Coordinate and communicate with the Executive Chef on food quality issues, new or seasonal products.
• Run each section of the kitchen, managing MEP lists and produce high standard quality food.
• Place orders for produce on the ordering system, prints off the LPO and gets an approval.
• Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
• Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.

• Physically fit and able to stand for long hours
• Excellent leadership & supervisory skills with a “hands-on” approach
• At least 3 years in a five star international chain hotel/restaurant
• Sound knowledge about all kinds of cooking techniques and methods

Minor International