Specialty Chef - Arabic Cuisine
- Craft authentic Arabic dishes by mastering traditional cooking techniques and recipes, ensuring every dish reflects cultural heritage.
- Design and innovate menus that showcase a variety of Arabic cuisines, while considering seasonal ingredients and customer preferences.
- Oversee kitchen operations, maintaining high standards of hygiene and food safety while mentoring junior kitchen staff.
- Collaborate with front-of-house staff to create a seamless dining experience, ensuring timely service and guest satisfaction.
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Takes care of daily food preparation and duties assigned.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior CDP or Commis, when required.
- Cutting, grinding, weighing and preparing meats.
- Cleaning and maintaining tools and equipment.
- Performing quality inspections on meats and other products.
- Adhering to food safety, hygiene and sanitation controls.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of its respective menu items, recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication among kitchen staff by maintaining a friendly efficient working environment.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Checks periodically expiry dates and proper storage of food items in its respective section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute orders by the end-user or guests.
- Manageably guides and trains the subordinates to ensure high motivation and smooth working environment.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to company policy and kitchen standards.
- Carry out any other duties as required by the CDP or Sous Chef.
