 Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Instruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages Attend required meetings and daily briefings with your team members ensuring efficient communication, to run Kitchen section smoothly Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment

chef de partie

- Al Ghurair Rayhaan / Rayhaan Hotels & Resorts by Rotana 5 star428 Luxurious Rooms and Suites. 4 Different choices of dining venues. 6 Meeting Rooms and 1 Ballroom. Zen the spa at Rotana Bodylines Leisure & Fitness Club with state-of-the-art gym. Outdoor swimming pool. Kids pool. Sauna. Jacuzzi & Steam.- Al Ghurair Arjaan / Arjaan Hotel Apartments by Rotana- 192 contemporary fully furnished and serviced hotel apartments- Outdoor swimming pool, kids pool, Sauna, Jacuzzi & Steam .Prepare all food items for theme nights Russian, Asian, Italian, Pasta, Indian buffet according to hotel recipes and standards- Responsible for All Theme Nights,- Prepare mise en place for a la carte room service to Rotana hotel standards - Teamwork with all kitchen Duties and responsibilities  Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Instruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages Attend required meetings and daily briefings with your team members ensuring efficient communication, to run Kitchen section smoothly Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment

chef de partie as hot kitchen