Chef de Cuisine (With Transferable Iqama)

• To develop, propose, describe and price menus that are appropriate for the outlet operation, the market and the desired business goals.
• To prepare and update the Outlet Kitchen’s Departmental Operations Manuals.
• To attend weekly Food and Beverage and Department Head Meetings, as scheduled.
• To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
  
  

To maintain and utilise other departmental and associate communications channels, e.g. notice boards, log books, handover reports, etc. Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.