KEY RESPONSIBILITIESJob SummaryUnder the general direction of the Sous-Chef or his/her Delegate, and within the limits of established IHG and local Hotel policies and procedures, supports the Sous-Chef by preparing, presenting, storing and serving a selection of dishes, whilst supervising junior members of the Kitchen.
Your day to day
Essential Duties and Responsibilities • Is responsible of storage matters such as expiry date of each item stored either in fridge, freezer or other stores, organization of each store, cleanliness and tidiness of it.• Comes up with popular and innovative ideas for the A La Carte menus and Specials of the day.• Plans and organizes with the Sous-Chef successful food promotions.• Monitors the stocks of all food, material and equipment and ensure that service requirements are met.• Keeps aware of trends, systems, practices and equipment in Food and Beverage through trade literature, Hotel shows and site visits.• Coordinates, communicates cooperates and works closely with the Outlet Manager.• Attends and participates in daily briefings and other meetings as scheduled.• Provides direction to the kitchen helpers, including Commis and Stewards.• Prepares in advance Food, Beverage, materials and equipment needed for the service.• Cleans and re-sets his/her working area.• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene a d Fire Life Safety. • Performs related duties and other projects as assigned.
What we need from you
REQUIRED QUALIFICATIONSEducation:Technical DegreeHACCP CertificateSkills:Fluent in Arabic with a basic knowledge in EnglishExperience:3 to 4 yearsCompetencies: Customer Service OrientationProblem-Solving/Decision MakingPlanning/OrganizingDrive for ResultsTeam Oriented