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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
As a key member of the kitchen team, you will consistently deliver professional and friendly service while ensuring high standards in food preparation and presentation. You will collaborate with colleagues, maintain open communication with Outlet Chefs, and actively contribute ideas for improvement. Responsibilities include maintaining proper product rotation, ensuring cleanliness and equipment maintenance, and adhering to kitchen policies and food safety standards. Additionally, you will stay informed about menu items, daily specials, and promotions while performing any other assigned duties.
Key Responsibilities:
- Food Preparation: Ensure consistency in preparing all food items for la carte and buffet menus following hotel recipes and standards.
- Team Collaboration: Actively contribute ideas, opinions, and suggestions during daily shift briefings.
- Standards & Expectations: Ensure all kitchen colleagues are aware of and adhere to set standards and expectations.
- Communication: Maintain open communication with Outlet Chefs regarding guest feedback.
- Continuous Improvement: Strive to enhance food preparation and presentation techniques.
- Product Rotation: Maintain proper rotation of products in chillers to minimize wastage and spoilage.
- Menu Knowledge: Have thorough knowledge of all menu items, daily specials, and promotions.
- Work Area Maintenance: Ensure cleanliness and proper maintenance of all work areas, utensils, and equipment.
- Guest Service: Consistently deliver professional, friendly, and proactive service while supporting colleagues.
- Compliance: Follow kitchen policies, procedures, and service standards.
- Food Safety: Adhere to all safety and sanitation policies when handling food and beverages.
- Additional Duties: Perform any other tasks as assigned.
Desired Candidate Profile
Proven Experience: Previous experience in a professional kitchen environment within an upscale hotel or resort, demonstrating solid technical skills and consistency in execution.
- Leadership, Communication & Interpersonal Skills: Strong ability to lead, train, and develop junior kitchen team members while maintaining effective communication and teamwork.
- Menu Innovation: Demonstrated creativity and precision in contributing to menu development and dish execution.
- Quality Assurance: Detail-oriented with a proven track record of delivering consistent standards in taste, presentation, temperature accuracy, and service timing.
- HACCP & Health and Safety Knowledge: Sound understanding of food safety, hygiene, and health & safety regulations in a commercial kitchen environment.
- Flexibility: Willingness to work a rotating shift schedule, including evenings, weekends, and public holidays, in line with resort operational requirements.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Chef De Partie
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ACCOR
Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.