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Executive Chef Assistant

2 months ago

Dubai, Dubai, United Arab Emirates Solutions Leisure Group Full time
About the Role

This is a key position within the Solutions Leisure Group, reporting directly to the Head Chef. The successful candidate will be responsible for supporting the Head Chef in maintaining the highest standards of culinary excellence, ensuring seamless kitchen operations, and driving innovation in menu development.

Key Responsibilities
  • Assisting in Kitchen Operations: Collaborate with the Head Chef to oversee day-to-day kitchen activities, including ingredient preparation, cooking, and plating. Ensure efficient operation and timely meal preparation.
  • Quality Assurance: Ensure all dishes are prepared according to recipes and standards, maintaining consistency and quality. Monitor and address any issues promptly.
  • Team Supervision: Oversee and guide kitchen staff, including Commis Chefs, to ensure smooth kitchen operations and adherence to standards. Foster a culture of high team efficiency and effective task delegation.
  • Hygiene and Cleanliness: Ensure the kitchen is clean, organized, and compliant with hygiene and safety standards. Regularly conduct hygiene audits and maintain compliance with health regulations.
  • Inventory Management: Assist in maintaining accurate inventory records, minimizing food waste by using ingredients efficiently, and reporting shortages or excesses to senior chefs.
  • Training and Development: Participate in all training sessions conducted by the Training Department and demonstrate a willingness to learn new cooking techniques and methods.
  • Food Safety Compliance: Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor.
  • Guest Satisfaction: Ensure that all dishes meet the company's standards and the guests' expectations, addressing any concerns promptly and professionally.
  • Menu Innovation: Collaborate with the Head Chef in developing and implementing innovative and seasonal menus.
Requirements
  • Education: High School Diploma/Certificate in Food/Hospitality Diploma or equivalent qualification.
  • Work Experience: Overall 5 years with 1 year of experience as Sous Chef in the food & beverages industry.
  • Technical Skills: Leadership and communication skills, assisting with menu creation and understanding of costing, advanced culinary skills and creativity, understanding of food safety and sanitation regulations, and strong organizational and time management skills.
What We Offer

A dynamic and supportive work environment, opportunities for professional growth and development, and a competitive compensation package.