• To work, assist, support and perform beyond expected scope of performance as to the degree of excellence the Group Executive Chef requires, in the latter’s presence and absence.
• Plan, prepare, set up and provide superior service in all areas of production to from all areas of the kitchen, from the onset of shift duty to shift close.
• All MEP completed on time to the expectation of the Group Executive Chef to the degree of assurance that established recipe and plating rules are to exact specification.
• Understands the “Whenever needed, When not asked” rule of ensuring excellent kitchen operations as deemed by Group Executive Chef.

Required Skill Set:

• Check the Daily review of shift preparation stock par levels has been completed.
• Check that the Daily review of shift service production section par levels has been completed.
• Ability to monitor preparation and production of a la carte MEP ensuring quality and quantity standards are met based on daily reservations guest calculation.
• Daily review and assessment of all ingredients in Stores and in section Stores.
• Monitor cycle from dish pit, expedite to FOH service, to return of equipment to service lines.
• Ability to follow recipes & follow Executive Chef seasoning standards.
• Ability to handle multiple tasks at one time to a high level of professionalism.
• Ability to work well under pressure to meet real-time production and preparation
• Schedules and requirements, sometimes under heat & stress.
• Calm, clear, organized repertoire with attention to detail, speed, and accuracy
• to recipe replication and in-vivo food production.
• Maintains key relationships with Internal Staff – e.g. Stewarding, Kitchen
• Associates, FOH Service Staff & Management.
• Abides by the food safety guidelines as per HACCP, RCC Internal Policy, and the
• RCC Hygiene Programme and Procedure Manual.
• At all times, within all Kitchen Production Areas & Stores, acceptable working
• SOPs are followed per the RCC Hygiene Programme and Procedure Manual.
• Ensure all FF&E, utensils, BOH employee gear & uniform, equipments, stores are all functional, adequate, and in working professional order.
• Coordinates and ensures all guest special request are met
• Fully strategizes working schedules, trainings, line-ups, FOH meetings, and other Internal procedures to a full professional extent.
• Monitors all BOH Operations, Section Operations, and BOH Staff Procedures to the guidelines set by the RCC Hygiene Programme and Procedure Manual
• Qualifications:
• Excellent supervisory, leadership, management and coaching skills and able to improve and furthers Training and Development of all Kitchen and FOH Staff.
• Develops full understanding ordering/requisition, stock control & value, food costing.
• Orient and train kitchen personnel with property & department rules, policies & programmes, and procedures.
• Manage, maintain, and drive ALL Kitchen Operations to a superior level and sustain that level, irrespective of the Group Executive Chef being present for extended periods of time.
• The ability to communicate effectively in English in both written and verbal form
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products
• Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of and a leader of the team.
• Culinary creativity and menu writing abilities 
• A culinary degree is desirable.
• Minimum of 2 years culinary management experience in a hotel/Italian dining restaurant.
• Good knowledge of food and beverage trends with a focus on quality, production, food presentation and hygiene.
• Knowledge of Italian Gelato and pastries is an asset.
• MIDDLE EAST experience is highly desirable

Anna Savchuk
Professional Recruiter
aworkabroad.com
anna.savchuk@aworkabroad.com
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