Chef Vacancy in Dubai
Occupancy: full time
Prepare cold dishes such as salads, hors duvres, appetizers, canaps, pts, terrines and aspics.
Creating decorative elements of buffet presentation like ice carving and edible center pieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow. Knife skills cutting, chopping, carving, dicing.
Ability to fill-in at other stations when other chefs are absent. Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
Prepares daily requisitions for supplies and food items for production. Prepare all dishes following recipes and yield guides.
Properly label and date all products to ensure safekeeping and sanitation. Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests.
Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen.
Collaborate with the Executive Chef in menu development and implementation of banquet menus.
Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
experience: 3 years
Chef De Partie- Cold Kitchen is actually a Chef Garde Manger and his job is usually centred on the cold food preparation area that produces items like salads, appetizers, Pates and other cold foods.
Choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
Knife skills cutting, chopping, carving, dicing.
Ability to fill-in at other stations when chefs are absent.
Responsible for inventory, preparation and presentation of select dishes and food items.
Able to work in a team-oriented environment and under considerable stress.
Responsible for station hygiene and sanitation.
May be required to assist with menu development, especially use of leftovers.
Ability to supervise and train others.
Salads and Cold soups like gazpacho
Fresh fruit and seasonal fruit dishes
Canned and preserved foodstuffs
Fresh vegetables, dips, relishes
Butters and spreads
Preserved meats, or charcuterie
Cheeses and Garnishes and Canapes
Pastas and Sushi
Ice sculptures and other formed food
Kitchen leftovers repurposed into new dishes.
Salary: AED 4,000
Employment visa provided
Medical insurance provided
Interested candidates can send their CV