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Pan Asian Chef

4 weeks ago

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 2500-3000 **/ 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 top-quality _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 mise-en-place 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 mise-en-place 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 2-3 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, fast-paced environment, someone

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