BBQ chef who can creat different kinds of sauce and can make BBQ Sandwiches, Responsible for prepping, cooking, assembling, and plating various food items, a Line Cook maintains high culinary standards while adhering to safety and hygiene regulations.

Key Responsibilities:

• Food Preparation: Prepares ingredients, including cutting, marinating, and seasoning, following recipes and portion control standards.
• Cooking: Cooks and grills food items, such as meats, vegetables, and seafood, ensuring they are cooked to the appropriate temperature and texture.
• Timely Order Execution: Follows orders from the head chef or kitchen supervisor to ensure dishes are prepared and delivered to customers in a timely manner.
• Plating: Ensures that food items are properly arranged and presented on plates or serving dishes, following established guidelines for portion sizes and aesthetics.
• Station Organization: Keeps the cooking line organized and clean, maintaining an efficient workflow and minimizing waste.
• Kitchen Equipment Maintenance: Cleans and sanitizes cooking equipment, including grills, fryers, and ovens, following proper guidelines and schedules.
• Collaboration: Works collaboratively with other kitchen staff members, such as sous chefs, dishwashers, and servers, to ensure smooth kitchen operations.
• Inventory Control: Assists with receiving, inspecting, and storing incoming supplies, while monitoring inventory levels and notifying management of shortages.
• Safety and Hygiene Compliance: Adheres to food safety and hygiene regulations, including proper storage, handling, and labeling of perishable and non-perishable food items.
• Menu Development Support: Collaborates with the head chef or kitchen supervisor to provide input on menu planning, recipe development, and food presentation.

Job Type: Full-time
Pay: AED3,000.00 - AED4,500.00 per month

Application Question(s):

• What is your nationality?
• Are you in a Visit visa?
• List name of restaurants you worked in

Experience:

• As Grill Chef: 2 years (Required)

• Food Preparation: Prepares ingredients, including cutting, marinating, and seasoning, following recipes and portion control standards.
• Cooking: Cooks and grills food items, such as meats, vegetables, and seafood, ensuring they are cooked to the appropriate temperature and texture.
• Timely Order Execution: Follows orders from the head chef or kitchen supervisor to ensure dishes are prepared and delivered to customers in a timely manner.
• Plating: Ensures that food items are properly arranged and presented on plates or serving dishes, following established guidelines for portion sizes and aesthetics.
• Station Organization: Keeps the cooking line organized and clean, maintaining an efficient workflow and minimizing waste.
• Kitchen Equipment Maintenance: Cleans and sanitizes cooking equipment, including grills, fryers, and ovens, following proper guidelines and schedules.
• Collaboration: Works collaboratively with other kitchen staff members, such as sous chefs, dishwashers, and servers, to ensure smooth kitchen operations.
• Inventory Control: Assists with receiving, inspecting, and storing incoming supplies, while monitoring inventory levels and notifying management of shortages.
• Safety and Hygiene Compliance: Adheres to food safety and hygiene regulations, including proper storage, handling, and labeling of perishable and non-perishable food items.
• Menu Development Support: Collaborates with the head chef or kitchen supervisor to provide input on menu planning, recipe development, and food presentation