Chef Brigade

Overview

• Prepare and cook a variety of Arabic dishes to menu specifications, ensuring consistency of portion control, presentation, and flavor.
• Manage a section of the kitchen during service, coordinating with commis chefs and kitchen porters to ensure smooth and timely delivery of dishes.
• Follow established recipes and contribute to menu development with suggestions for new dishes, seasonal ingredients, and traditional techniques.
• Maintain high standards of food hygiene, safety, and cleanliness in line with statutory regulations and company policies.
• Monitor stock levels for the assigned section, assist with inventory checks, and minimize food waste through efficient preparation practices.
• Ensure correct storage of ingredients, including spices, fresh produce, and perishable items, and rotate stock.
• Work collaboratively with front-of-house and other kitchen teams to manage service flow, special dietary requirements, and guest requests.
• Participate in training and development activities for junior team members, including on-the-job coaching and mentoring.
• Adhere to workplace health and safety procedures and report any hazards, incidents, or maintenance issues promptly.