✨ AI Summary
A well-established restaurant group in Dubai is seeking Demi Chef De Parties for their Cloud Kitchen, which supports their award-winning restaurants specializing in Western Cuisine. The role requires proven cooking experience, particularly in Continental cuisine, with a sound knowledge of its sauces, techniques, and ingredients. Candidates should have a reasonable level of English communication for kitchen coordination. Responsibilities include setting up stations, preparing and cooking food, following chef's instructions, maintaining cleanliness, managing inventory, ensuring timely and high-quality food delivery, and adhering to nutrition, sanitation, and safety standards. A culinary school diploma is required.
Requirements
Proven cooking experience, including experience as a DCDP, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices Culinary school diploma
Description
Our client a well established and successful restaurant group specializing in Western Cuisine in Dubai is expanding its operations and would like to hire a few Demi Chef de Parties (with a background in Continental cuisine) for their Cloud kitchen that supports their existing Award Winning restaurants in Dubai.There is an opportunity for growth within the company for the right candidate looking at long term growth prospects.The ideal candidate should have worked in some kitchens that served continental cuisine an have a sound knowledge of the various Continental sauces, techniques and ingredients etc.Should be able to have a reasonable communication level in English to be able to coordinate with other team members in the kitchen.Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers