Commis Wok Chef

2 months ago


Dubai, United Arab Emirates EATHOS Full time
At Eathos webelieve that the region s dynamic food and beverage sector presentsa wide range of opportunities for the right brands with aninnovative edge. We were founded in 2014 and we are in 2 countriesUAE & KSA with up to 750employees.


Weare committed for serving exceptional food that makes us theabsolute franchisee partners to launch develop and revitalizesuccessful dining concepts to provide our guests with an impeccabledining experience. Our Brick and Mortars are Kababji Grill SushiArt Joga Rosas Thai Cocotte andTortilla.


Ourservices have also expanded in 2020 beyond Brick & Mortarsto include Cloud Kitchens and wide expansion in Virtual Brands.Eathos currently operates in more than 41 branches across the 2countries with 6 Cloud Kitchens and up to 15 VirtualBrands.

Responsibilities:

  • WokCooking: Expertly prepare a variety of Thai dishes using thetraditional wok cooking technique ensuring that each dish is cookedto perfection and reflects the authentic flavors of Thaicuisine.
  • FoodPreparation: Skillfully handle food ingredients including choppingslicing and marinating to ensure the highest quality andconsistency in the dishesprepared.
  • FollowingRecipe Cards/Recipe Knowledge: Adhere to the restaurants recipecards and guidelines while preparing dishes to maintain consistencyin taste and presentation. Continuously expand your knowledge ofThai cuisine to enhance culinaryskills.
  • WastageControl/Communication: Minimize food wastage through carefulportion control and effective communication with the kitchenmanager and team regarding inventory levels andusage.
  • WorkstationOrganization: Keep the wok station clean organized and wellstockedwith necessary ingredients sauces and seasonings enabling smoothoperations during peakhours.
  • FoodSafety and Hygiene Knowledge: Ensure a thorough understanding offood safety and hygiene practices including proper handwashingpersonal hygiene and safe food handling to minimize the risk offoodborneillnesses.
  • PrepTime Management: Efficiently manage prep time for ingredients anddishes ensuring that all necessary components are ready for smoothand timely cooking during servicehours.
  • QualityControl: Inspect food items for freshness proper seasoning andpresentation before sending them to the serving area ensuring thatonly the highestquality dishes are served tocustomers.
  • InventoryManagement: Assist in monitoring inventory levels of wokrelatedsupplies and ingredients notifying the kitchen manager orsupervisor when restocking isrequired.
  • Morning/ClosingProcedures: Follow designated morning setup and closing proceduresincluding cleaning organizing and securing the kitchen area toensure a seamless transition betweenshifts.
  • TakingCare of Company Assets: Handle all kitchen equipment and tools withcare and responsibility ensuring their proper use and maintenanceto prolong theirlifespan.
  • TeamCollaboration: Foster a positive and productive team environment bycommunicating effectively with other kitchen crew members and FOHstaff to achieve efficient service and customersatisfaction.
  • Adaptingto Special Requests: Be prepared to accommodate specific customerrequests dietary preferences or modifications while maintaining theintegrity of thedishes.
  • ContinuousImprovement: Stay updated on new cooking techniques recipes andindustry trends related to Thai cuisine seeking opportunities toenhance culinaryskills.


Requirements
  • CulinaryExperience: Previous experience as a Wok Chef or relevant culinaryexpertise in Thai cuisine ispreferred.
  • WokCooking Skills: Proficient in the art of wok cooking includingstirfrying frying and saut ing to produce flavorful Thaidishes.
  • FoodSafety Knowledge: Familiarity with food safety principles and bestpractices ensuring compliance with hygiene and sanitationstandards.
  • TimeManagement: Ability to work efficiently in a fastpaced kitchenenvironment managing multiple orders and maintaining highqualityfoodoutput.
  • Adaptability:Flexibility to work in various shifts including weekends andholidays to meet the restaurants operationalneeds.
  • Attentionto Detail: Keen eye for detail in food preparation and presentationreflecting the restaurants commitment toexcellence.
  • TeamPlayer: Collaborative attitude and willingness to contribute to thesuccess of the kitchen team and the restaurant as awhole.
  • HighSchool Diploma: A basic educational qualification ispreferred.




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