Job Description
Roles & Responsibilities
Prepare, cook, and present dishes according to restaurant standards
- Prepare, cook, and present dishes according to restaurant standards
- Handle a specific kitchen section independently (Grill, Hot Kitchen, Continental, Arabic, Asian, etc.)
- Ensure consistency in taste, presentation, and portion control
- Maintain food hygiene and kitchen cleanliness standards
- Monitor food stock and assist in inventory management
- Coordinate with Sous Chef and kitchen team during operations
- Train and supervise Commis chefs and kitchen assistants
- Ensure timely food preparation during peak service hours
- Reduce food wastage and maintain kitchen efficiency
- Follow company SOPs and food safety regulations
Desired Candidate Profile
Diploma/Degree in Hotel Management or Culinary Arts preferred
- Diploma/Degree in Hotel Management or Culinary Arts preferred
- Minimum 4 6 years of experience in reputed restaurants
- Strong knowledge of kitchen operations and food preparation
- Experience in high-volume restaurant operations preferred
- Good communication and teamwork skills
- Ability to work under pressure in a fast-paced environment
- Gulf experience preferred