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Chef de Cuisine (African Cuisine)

Morson International

2 - 3 years Abu Dhabi - United Arab Emirates

Any Nationality


, Posted on May 15, 2018 1 Opening

Job Description

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Job Description
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines
• To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• To supervise all associates including hiring and discipline in conjunction with the Executive Chef.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

Qualifications
Management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
 Three years as a Sous Chef or chef who supervises a shift or station(s) in a foodservice operation. Must have supervised at least two full-time people in the preparation of food. ...
Minimum Educational Courses: High school diploma.
Creativity.
Culinary Expertise.
Fast-Paced Decision Making.
Motivational. 
Multitasking.

Keywords

Service Food safety Staffing food preparation Asset management Chef De Cuisine Food production Executive Chef Presentation Compliance

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Morson International


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