Key Responsibilities
• Prepare ingredients by portioning, chopping, peeling, cleaning, and storing as per recipes and daily operational requirements.
• Measure, weigh, and combine ingredients accurately using standard utensils and scales.
• Cook and prepare a variety of dishes including meats, fish, vegetables, sauces, salads, rice, potatoes, dressings, appetizers, and hot/cold displays according to established recipes and presentation standards.
• Operate kitchen equipment including fryers, ovens, stoves, grills, microwaves, and burners in a safe and efficient manner.
• Ensure frozen dishes, sauces, and dressings are prepared and stored correctly in line with cold chain and HACCP requirements.
• Conduct food quality checks and tests to ensure correct texture, doneness, and seasoning.
• Assist in preparing a variety of food items, including sauces, marinades, and garnishes, as required for meat and poultry dishes.
• Use proper measuring tools such as scales, thermometers, and utensils for accurate portioning and quality checks.
• Work with the Demi Chef de Partie and Chef in Charge to maintain accurate production levels for daily operations and special events.
• Assist with general kitchen duties as required, including supporting grill, hot kitchen, or garde manger teams when necessary.
• Maintain consistency in taste, texture, and presentation of all dishes served.
• Adhere to brand presentation standards, portion control guidelines, and plating specifications.
• Prepare mise-en-place for assigned kitchen sections in advance of service.
• Set up and break down workstations, ensuring tools, supplies, and ingredients are available and organized.
• Monitor and manage food storage, labeling, rotation (FIFO), and expiry to prevent spoilage and waste.
• Support Demi Chef de Partie and Chef de Partie with accurate production levels for daily and special operations.
• Follow UAE Municipality and HACCP regulations regarding food handling, hygiene, food safety compliances and preparation.
• Adhere to strict personal hygiene standards, including handwashing, use of gloves, hairnets/hats, and proper footwear.
• Disassemble, clean, sanitize, and reassemble kitchen equipment safely as per manufacturer’s instructions.
• Work closely with the Demi Chef de Partie, Chef de Partie, and other culinary team members to ensure smooth kitchen operations.
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