Available Jobs - United Arab Emirates(13)

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Duties and Responsibilities:
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the company.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
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 between staff by maintaining a secure and friendly working environment.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to the companies service standards.
Carry out any other duties as required by management.

Sous Chef Job Purpose:
Works alongside head chef to manage daily kitchen activities, including overseeing staff, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef Job Duties:
Leads kitchen team in chef's absence.
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking and food preparation.
Oversees and organizes kitchen stock and ingredients.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Keeps cooking stations stocked.
Hires and trains new kitchen employees to company and kitchen standards.
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Supervises all food preparation and presentation to ensure quality standards.
Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
Verifies that food storage units all meet standards and are consistently well-managed.
Coordinates with company management team on supply ordering, budget, and kitchen efficiency and staffing.

Responsibilities:
Chop vegetables, and to butcher, grill, and sear different cuts of meat.
Assist pastry chefs with desserts.
Demi chefs must clean their work stations and adhere to health and safety regulations.
Manage their kitchen stations.
Order food and supplies.
Cut down on kitchen waste.
Ensures that all health and food safety standards are practiced.
Helps troubleshoot any kitchen issues that may arise.
Relays orders to their station cooks and ensures each item their station is responsible for is prepared on time.
Oversees all preparation, cooking and presentation.

Duties and Responsibilities:
Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or company standards.
Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets.
Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all food items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
Prepares daily requisitions for supplies and food items for production.
Prepare all dishes following recipes and yield guides.
Properly label and date all products to ensure safekeeping and sanitation.
Effectively communicate with other chefs and service staff.
Plan, prepare and set up to provide quality service and product.
Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Performs general cleaning tasks using standard cleaning product as assigned to adhere to health standards.
Establish and oversee the production of bulk foods for supported outlets.
Utilize established company control procedures for food cost, labor cost, and food quality.
Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies.
Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use.
Assists Executive Chef in monitoring training of new employees to help them achieve higher status.
Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
Attend daily and weekly kitchen meetings to keep staff informed and updated on current events and activities.
Perform all other job related duties as requested by the management.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor as well as the the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the company.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that service, operational needs and financial objectives are met.
Maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Determines how food should be presented.
Recognizes superior quality products, presentations and flavour.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and company standards.
Reviews data to identify areas of improvement.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Actively responds to and handles problems and complaints.
Maintain Quality levels of receiving, storage, production and presentation of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking. Also interview and hire new applicants for kitchen.
Frequently review finished products for quality and presentation before they are sent.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures disciplinary procedures and documentation are completed according to company operational Standard and Management Policy.

As a Pastry Chef, you will be responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. A Pastry Chef will also be required to plan production and develop seasonal offerings.

Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Pastry Chef Duties and Responsibilities:
Manages all day-to-day operations of the pastry and bakery section of the kitchen.
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
Ensure excellent quality throughout the dessert offerings.
Follows proper handling and right temperature of all food products.
Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
Coordinates activities of cooks and workers engaged in food preparation.
Supervise and coordinate all pastry and dessert preparation and presentation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
Check quality of material and condition of equipment and devices used for cooking.
Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
Attends all scheduled employee meetings and brings suggestions for improvement.
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
Able to recognize superior quality products, presentations and flavors.
Ensures compliance with all applicable laws and regulations.
Operates and maintains all department equipment and reports malfunctions.
Maintains cleanliness and organization in all work areas.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensure compliance with food hygiene and Health and Safety standards.
Guide and motivate pastry assistants and bakers to work more efficiently.
Maintain a lean and orderly cooking station and adhere to health and safety standards.
Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.

Responsibilities:
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
Decorating finished products.
Testing ingredients and finished goods to ensure that each item meets food safety and quality controls. Keeping records relating to deliveries, inventory, and production levels.
Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

Lead, instruct, and motivate individuals or groups in exercise activities

Strength training, and stretching.

Work with people of all ages and skill levels.

Demonstrating exercises and routines to clients

Assisting clients in exercises to minimize injury and promote fitness

Modify exercises according to clients' fitness levels.

Be able to perform a broad range of beauty services:

Cutting hair

Perform scalp treatments

Shampooing

Cutting

Styling hair

deep conditioning

permanents

hair colouring

weaving

Responsible for:

Applying cosmetics

Performing cosmetic procedures like facials and extractions

Use cosmetic techniques and processes to create beauty upon the human body

Organise and deliver an appropriate range of fitness activities and programmes

keep statistical and financial records

maintain fitness equipment

Ensure the gym is compliant with health and safety legislation

Schedule personal trainers

Lead, instruct, and motivate individuals or groups in exercise activities

Handling front office reception and administration duties

Greeting guests and offering them a beverage

Answering phones

Handling company inquiries

Sorting and distributing mail

Meetings and travel for executive

- Create lesson plans and teach those plans to the entire class, individually to students or in small groups

- track student progress and present the information to parents

- create tests

- create and reinforce classroom rules

- work with school administration

- prepare students for standardised tests

- manage students outside the classroom, such as in school hallways etc.