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Junior Chef I

3 months ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Position Overview

The Culinary Assistant I plays a crucial role in the kitchen, ensuring that all culinary operations run smoothly and efficiently. This position requires a proactive individual who is dedicated to maintaining high standards of food quality and service.

Key Responsibilities
  • Inventory Management: Prepare and maintain an accurate inventory list for your designated station.
  • Cross-Training: Demonstrate the ability to step in for absent chefs, showcasing a well-rounded knowledge of kitchen operations.
  • Recipe Adherence: Ensure that all standard recipes and plating guidelines are consistently followed.
  • Quality Control: Provide the Executive Sous Chef with a daily market list and oversee the receipt of goods to ensure quality and quantity standards are met.
  • Recipe Development: Assist in the creation of recipes and costings as required by the Executive Sous Chef.
  • Event Participation: Collaborate with the Executive Sous Chef and Executive Chef on special food promotions, events, and other culinary activities.
  • Communication: Engage with Outlet Supervisors daily to ensure clarity in food item delivery and preparation.
  • Waste Management: Monitor and control food wastage while maintaining high food quality.
  • Operational Improvements: Suggest enhancements to systems and procedures to boost efficiency and service levels.
  • Record Keeping: Maintain accurate documentation and records in accordance with operational control requirements.
  • Team Communication: Foster excellent communication within the department through log books and memoranda as directed by the Executive Chef.
  • Operational Standards: Adhere to established operational standards at all times.
  • Professional Appearance: Maintain proper grooming and presentation at all times.
  • Training Participation: Attend scheduled training sessions to enhance skills and knowledge.
  • Team Collaboration: Exhibit full cooperation and respect towards team members and other departments.
  • Product Knowledge: Stay informed about daily activities and possess comprehensive knowledge of hotel facilities.
  • Quality Assurance: Check the quantity and quality of food items before service, ensuring proper labeling is in place.
  • Meeting Attendance: Participate in departmental communication meetings, including daily briefings.
  • Equipment Maintenance: Ensure all kitchen equipment is functioning properly, clean, and safely stored at the end of each shift.
  • Shift Handover: Communicate essential information to the next shift or supervisor for seamless operations.
  • Knowledge Sharing: Share culinary skills and knowledge with fellow employees to foster a collaborative environment.