- Preparing and Cooking:They prepare and cook dishes in their assigned station, ensuring they meet the restaurant's standards and recipes.
- Station Management:They oversee their station, managing inventory, ensuring cleanliness, and maintaining a well-organized workspace.
- Food Quality and Presentation:They are responsible for maintaining the quality and presentation of the dishes they prepare, ensuring they are consistent and appealing.
- Collaboration and Communication:They work closely with other kitchen staff, including sous chefs and head chefs, to ensure efficient and coordinated operations.
- Supervision (Depending on Role):Depending on the kitchen's size and structure, they may supervise junior staff, assisting with training and delegating tasks.
- Hygienic Practices and Safety:They must adhere to all food safety and hygiene standards, ensuring a safe and hygienic environment for both staff and customers.
- Inventory and Cost Control:They may also be involved in managing inventory, portion control, and waste reduction to help maintain profit margins.
- Assisting with Menu Development:They may also be involved in menu development, helping to create new dishes and adapt recipes to accommodate dietary restrictions,
Job Type: Full-time
Pay: From AED3,000.00 per month
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