Pan Asian Chef

2 weeks ago


Dubai, Dubai, United Arab Emirates MEALS ON ME CATERING SERVICES LLC Full time

SUBJECT:

JOB DESCRIPTION -
PAN ASIAN CHEF

DEPARTMENT:

CULINARY

JOB TITLE :

PAN ASIAN CHEF

REPONSIBLE TO :
EXECUTIVE CHEF / SOUS CHEF

Main job purpose:

  • To cook & prepare Pan Asian Food.

Salary and Other benefits:

Gross Salary
:
AED
/ Month

Other Benefits:

  • Employment Visa
  • Accommodation (sharing)
  • Ticket to hometown (after completion of 2years)
  • Annual Leave (30 days every year)
  • Meals on duty
  • 2 pairs of uniform
  • Safety shoes (protective clothing)
  • Transportation from accommodation to kitchen
  • Medical Insurance
  • Annual Benefits (Gratuity as per UAE labor law)+ other benefits

Pan Asian Chef Duties and Responsibilities:

  • As a pan Asian chef, you are also expected to comply with the conditions of the food hygiene policies.
  • Assist management in hiring, training, scheduling, evaluating, counseling, motivating and _coaching_ employees serve as a role model.
  • Accepting store deliveries are also part of the Pan Asian Chef duties.
  • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
  • Control food stock and _food cost_ in his/her section/kitchen.
  • Cook food and prepare topquality _menu_ items in a timely manner.
  • Communicate assistance needed during busy periods.
  • Pan Asian Chef is also required to ensure that all stocks are well maintained.
  • Cold kitchen Chef should have knowledge of salads and dresings
  • He should be have understanding of ingredients
  • Cold kitchen Chef should have knowledge about lettuce andvarious other ingredients cleaning and storing
  • Pan Asian chef also ensure that _mise en place_ for food preparation is completed in your section.
  • Ensure the quality of the food items.
  • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, _recipes_ and preparation techniques
  • Ensure and prepare miseenplace for _banquets_ and restaurant buffets as per the BEO
  • Ensure the proper sanitation and cleanliness of surfaces and storage containers.
  • Ensure constant innovation in buffet preparation and presentation.
  • Follow and maintain cleanliness and good hygiene practices in the kitchen.
  • Inform Chef of excess food items for use in daily specials.
  • Keep work area at all times in hygienic conditions according to the rules _set_ by the kitchen
  • Monitor the quality and quantity of food that is prepared.
  • Operate kitchen equipment safely and responsibly.
  • Prepare the daily miseenplace and food production in different sections of the main pantry or satellites.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Prepare fresh ingredients for cooking according to recipes/menu.
  • Responsible to maintain food logs.
  • Support the Demi Chef de Partie in the daily operation and work.
  • Test foods to ensure proper preparation and temperature.
  • To be present in the assigned kitchen as and when required and also an internal transfer after 23 months in others as per management policy.
  • To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.
  • To assist chef with chopping, packing and helping/learning with dishes.
  • Attend the training being conducted and implement in daily operations and improve the quality of food.
  • You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
  • Work according to the menu specifications by the _Chef de Partie_.
  • Need to be flexible and willing to help other departments at busy times as and when required.

Duties and other responsibilities:

  • To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the company and department appearance standards.
  • To provide friendly, courteous and professional service at all times.
  • To maintain good working relationships with colleagues and all other departments.
  • To read and understand the company's Employee Handbook and to adhere to the company's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
  • To comply with local legislation as required.
  • To respond to any changes in the department as dictated by the needs of the company.
  • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
  • To attend training and meetings as and when required.

Prerequisites:

  • Great teamwork skills and attention to detail.
  • Positive outlook and outgoing personality.
  • Able to take responsibility.
  • Be Customer Focus first.
  • A person who enjoys working in a lively, fastpaced environment, someone


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