Specialty Chef

at  Farah Experiences

• To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values
• To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
• To help achieve department and company objectives, action plans and key performance indicators
• To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
• Engage each guest as a unique individual and listen attentively to their requests
• Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement
• To assign responsibilities to subordinates, implementing multi-tasking principle
• To check subordinates’ performance periodically
• To establish a pool of qualified part time employees in conjunction with the Human Resources department
• To be a hand on manager and be present at all times in the operation, especially during busy periods
• To implement a flexible scheduling based on business patterns
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped
• To conduct monthly inventory checks on all operating equipment and supplies
• To control the requisitioning, storage and careful use of all operating equipment and supplies
• To conduct daily pre-shift briefings to employees on preparation, service and menu
• To liaise with the Food & Beverage department on daily operations and quality control
• To use, wherever possible, locally and seasonally available products in menus and “specials”
• To develop menus, buffets (where applicable) and “specials” and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests
• To be demanding and critical when it comes to operation standards
• To ensure and enforce the respect of the HACCP manual at all times
• To report immediately any HACCP related issue to the Executive ChefTo ensure that the outlet is kept clean and organized, both at the front as well as the back of house • To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules are strictly adhered to

Essential:

• Specialized in specific section in the Outlet (example: Indian food, pizza or pastry items)
• 1-2 year’s same role or 4 years’ experience in Five Star Hotel or similar
• Good English skills both written and verbal
• Leadership Skills
• Problem solving skills

• Good attention to detailItalian Cuisine Experience is required.

Desirable:

• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 3-4 years’ experience as a Specialty Chef
• Ability to develop good working relationships with colleagues and management
• Multiple Language Skills (Native Language and English Language)

Please refer the Job description for details