2 jobs found in Darul Ta’Zim

ROLES AND RESPONSIBILITIES •Manage, organize and ensure the smooth running of your particular section •To maintain a good working relationship with all colleagues and other departments •To report daily to the Executive Sous Chef and cooperate with other members of the kitchen team •To prepare daily mise-en place, according to work lists or verbal instructions given by the Executive Sous Chef •Ensures that all acquired items are ready to go, well before service •Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal •Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to •Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage •To maintain an organized, clean and hygienic work area •To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage •Leaves the work area clean and organized; then hands over to incoming shift workers •Reports any equipment malfunctioning and problems to the Executive Sous Chef •Makes every attempt to prevent any damage, breakage, theft or loss of hotel property •Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels •Reports to the Executive Sous Chef for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline •Informs and consults the Executive Sous Chef of any problems, discrepancies and happenings with the kitchen operation •To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock •To pass on all information to your Commis and to enhance their knowledge wherever possible REQUIRED SKILLS • Proven track of food preparation, presentation and preservation knowledge is an essential • Positively spirited and passionate about food • Committed to work together with the service team • Proven track of food preparation, presentation and preservation knowledge is an essential • Positively spirited and passionate about food • Committed to work together with the service team

ROLES AND RESPONSIBILITIES. •Ensures that the Cutter Section of the Seafood Kitchen operates smoothly and is able to support the operations of the kitchen. •Ensures that the trimming and cutting of meat are done according to requirements. •Ensures that preparation of ingredients and portioning are done according to requirements. •Ensures dish presentation is done well and with show piece if necessary. •Ensures that wastage is minimized at all times and strict portion control is exercised •Ensures optimum storage of perishable goods to ensure quality is maintained at all times. REQUIRED SKILLS • Good in receiving instructions • Can work under pressure during busy period