Rotisserie Chef

Role Overview

Rotisserie Operations

• Own the rotisserie station during daily operations and service.
• Manage preparation, cooking, holding, portioning, and plating of rotisserie products.
• Maintain required temperature, texture, appearance, quality, cooking times, and service timing.
• Adjust production according to business volume and order flow.

Kitchen Coordination

• Coordinate with the Chef and service team to maintain smooth communication and efficient order flow.
• Assist with daily kitchen operations and support the team during peak periods.
• Coordinate with other kitchen sections when required.
• Follow recipes, preparation procedures, portion specifications, and company standards consistently.

Food Safety and Station Standards

• Maintain food safety, hygiene, HACCP, and temperature-control standards.
• Keep the rotisserie station clean, organized, and properly maintained before, during, and after service.
• Monitor stock levels, communicate shortages, and minimize waste through production planning and portion control.
• Support and guide junior kitchen team members when required.

Required Experience and Skills

• Proven experience as a Rotisserie Chef, Grill Chef, or in a similar position.
• Strong knowledge of rotisserie cooking techniques, especially chicken and poultry.
• Excellent understanding of cooking temperatures, cooking times, and food safety.
• Strong plating and presentation skills.
• Ability to manage a station independently during busy service.
• Ability to maintain speed, consistency, and quality under pressure.
• Good communication, teamwork, discipline, attention to detail, and commitment to kitchen standards.
• High-volume restaurant or premium casual dining experience is advantageous.

Employment and Pay

• The position is full-time.
• Pay starts at AED 3,500 per month.

Workplace

• Work is performed in person in the restaurant kitchen.