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Key tasks Overview of Duties / Main Responsibilities - Implement the preparations and presentations of food items within the outlet kitchen to ensure smooth functioning and that standards are maintained under the general guidance of the Chef de Partie in the implementation of the Standard Policies and Procedures of the Food and Beverage operation and administration. - Responsible for consistently producing and dishes to the recipe specifications. - Responsible for maintaining high sanitation standards in the work station. - Ensure that personal hygiene is always up to the highest standard. - Assist the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes. - Provide assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster teamwork and success for the Hotel. - Perform miscellaneous job-related duties as assigned. REQUIREMENTS: Skills - Level of Education Vocational education Areas of study Cooking Professional experiences 3 to 5 years - Languages essential English Optional languages Arabic
Deadline:04th Aug 2019
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