Arabic Chef

<div><h3>The Role</h3><p>To supervise the assigned station / section produce a consistent high quality product ensure a courteous professional efficient and flexible service consistent with Accor Policies&Procedures in order to maximize guest satisfaction.</p><h3>Key Deliverables and Responsibilities</h3><h3>Planning&Organizing:</h3><ul><li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production purchasing&manpower planning.</li><li>The ability to make requisitions of all items needed for the next day with the assistance of the Sous Chef or senior Chef on duty.</li><li>The ability to prioritise plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul><h3>Operations:</h3><ul><li>Produces high quality plates both design and taste wise.</li><li>Ensures that the kitchen operates in a timely and effective way that meets quality standards.</li><li>She/he assists the Outlet Chef with the daily food production in her/his outlet and has to ensure topquality products as per the Hotel standards</li><li>Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>Controls food wastage without compromising on food quality.</li><li>Orders supplies to stock inventory appropriately.</li><li>Complies with and enforce sanitation regulations and safety standards.</li><li>Maintains a positive and professional approach with coworkers and guests.</li><li>Works with the executive chef to produce diversified menus in accordance with the hotels policy and vision.</li><li>Produce high quality dishes that follow up the established menu and level up to hotels standards as well as to guests requirements.</li><li>To come up with new dishes which appeal to the clients whenever required.</li><li>Plan the food design in order to create a perfect match between the dishs aspect and its taste;</li><li>Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li><li>Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained</li><li>Perform as per OSM Standards and in line with the 7 key issues and 4 corner stones.</li><li>Maintain order and discipline in the kitchen during working hours.</li><li>Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.</li><li>Make sure the hygiene and food safety standards are met in all stages of food preparation.</li><li>Train the kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.</li><li>Ensures that interkitchen food transfers are accurate and conform to hotel policy.</li><li>Recommends changes in systems and procedures to increase efficiency and improve service levels.</li><li>Ensures that all the kitchen equipment is operated maintained and stored properly and is safe to use.</li><li>Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department.</li><li>The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.</li><li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>The ability to distribute work equally to Heartists and follow up instructions as per hotel standards.</li><li>The ability to train and develop junior chefs.</li><li>The ability to expedite the food pass for a la carte restaurants.</li><li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>The ability to act as a liaison between the Executive Chef Executive Sous Chef and other senior Chefs and the line Heartists</li></ul><h3>Administration:</h3><ul><li>The ability to verify that all scheduled staff are present and signedin.</li><li>The ability to perform administrative duties (paper work) i.e. food transfers human resource forms scheduling and recipes.</li><li>The ability to communicate with the Executive Chef Sous Chef or Senior Chef on the performance of all Heartists and of the work performed.</li><li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>The ability to respond properly in any hotel emergency or safety situation.</li><li>The ability to handle and rotate food according to established procedures</li><li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>The ability to sign acceptance for tools knives uniforms e