Develop new and innovative concepts in Oriental menus
- Participate in Menu Planning as appropriate
- Supervise oriental kitchen operation and day to day activities
- Direct and monitor preparation of all oriental dishes
- Taste sauces (Arabic / Oriental) to ensure correct taste
- Ensure that all Oriental Dishes are served in correct manner and waste avoided
- Communicate on daily basis to Executive Chef all relevant information of operation Consider Local requirement Market Needs New trends Recipes and Food Costs
- Inspect the set up of all kitchen work Stations
- Aware of menu engineering techniques considering cost and variety
- Review all requisitions for foods and supplies
- Oversee the oriental food presentation on all buffets to meet the Hotel standards
- Review and control of cost and waste
- Ensure that CDP receive the right training and optimum guidance
- 15. Determine how food should be presented and create decorative food displays
- Review the schedule and follow the attendance of Oriental kitchen team
- Assist in preparing manning guide and budget of the dept
- Estimate amounts and costs of required supplies
- Prepares cooks serves oriental Appetizers Savories Salads and Sandwiches
- Prepares cooks serves hot and cold sauces and all oriental dishes
- Decorate and present portions and dishes with good garnishing techniques
Qualifications :
- Degree in the Culinary Arts (preferred)
- Understanding of different culinary profiles and techniques
- Capable of following instructions without variation
- A desire to learn new flavors and techniques
- The capability to work safely efficiently and neatly
- Willingness to work nights and weekends
Remote Work :
No
Employment Type :
Fulltime