As a Chef de Cuisine - Seafood, you will be fully responsible for the Seafood Kitchen Operations.
Your key duties will include:
•Assisting colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
•Being able to actively participate in the training, development the Culinary colleagues, according to the monthly training plan, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
•Conducting colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength.
•Maximizing motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
•Reporting accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed.
•Attending meetings and briefings as instructed by the, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
•Conducting regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility.
•Being able to inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action.
•Responding to change positively, in the departmental function as dictated by the industry, company or hotel.
•Interacting with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
•Assisting in writing and updating the relevant section of the Departmental Operations Manual.
•Liaising with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
•Ensuring that operating and kitchen equipment is maintained to a good standard with minimum breakage.
•Ensuring that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.
Job Details
| Date Posted: | 2014-03-29 |
| Job Location: | Dubai, United Arab Emirates |
| Job Role: | Other |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Mid Career |
| Gender: | Male |
| Degree: | Bachelor's degree / higher diploma |
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Chef de Cuisine - Seafood job United Arab Emirates