Robertos’s chef Restaurant

 Control the section for which responsible. Ensure smooth running of the section and see that all areas of section maintain the  Jumeirah standards. Cook any food on a daily basis according to business requirements and set standards of restaurant. Organize shifting in the section with regard to mise en place production and its service. Give tasks to Commis chefs and check that they are carried out in the correct manner. Write daily, dry store, food requisitions and kitchen transfers on the appropriate forms  Ensure that training on a one-to-one basis has been carried out and comprehended Check on a daily basis food preparation regarding portion size, quantityqualityaslaid down in the recipe index Attend daily meeting with the Chef de Cuisine/ Sous Chef and other meetings as

 Control the section for which responsible. Ensure smooth running of the section and see that all areas of section maintain the  Jumeirah standards. Cook any food on a daily basis according to business requirements and set standards of restaurant. Organize shifting in the section with regard to mise en place production and its service. Give tasks to Commis chefs and check that they are carried out in the correct manner. Write daily, dry store, food requisitions and kitchen transfers on the appropriate forms  Ensure that training on a one-to-one basis has been carried out and comprehended Check on a daily basis food preparation regarding portion size, quantityqualityaslaid down in the recipe index Attend daily meeting with the Chef de Cuisine/ Sous Chef and other meetings as

 Actively share ideas, opinions and suggestions in daily shift briefings  Ensure all kitchen Colleagues are aware of standards and expectation Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feed continually strive to improve food preparation and presentation. Maintain proper rotation of product in all chillers to minimize wastage/spoilageEnsure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow kitchen policies, procedures and service standards  Follow all safety and sanitation policies when handling food and beverage  Other duties as assigned Follow HACCP system set up and as trained

 Work as directed on station of assignment under appropriate Demi Chef de Partie.  Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the executive chef or sous-chef Make sure food quality and quantity meets our standards. Make sure food is sent to correct area on time. Be able to work in another area when needed and take part in cross training when  Do not leave the kitchen without first seeing your supervisor to check your station After service turn off, clean and sanitized oven tops, work areas surface, knives, utensils  Fill out the appropriate cleaning charts on a daily basis