Chef

Roles and responsibilities

Plans and supervises production of all cold and hot Oriental dishes including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensures that they are fresh and prepared in the correct manner.
Ensures a high level of cleanliness within the Oriental Section by making sure that it is kept in a hygienic and organized manner, fit for food production.
Co-ordinates on daily and weekly menus and functions, and determine the type and the quantity of mezzeh to prepare.
Dresses according to Kitchen standard dress code; i.e. chef's jacket, checked trousers, apron, nametag, socks and safe shoes.
Maintains standard of hygiene, sanitation and safety.
Menu Planning and Development
Recipe Creation: Develop and design authentic Oriental dishes by combining traditional methods with modern culinary trends. This could include soups, stir-fries, sushi, dim sum, curries, and noodle dishes.
Menu Innovation: Constantly innovate by introducing new dishes or modifying existing ones to cater to local tastes while maintaining authenticity.
Seasonal Menus: Plan and prepare menus that incorporate seasonal ingredients, ensuring that dishes remain fresh, flavorful, and reflective of the current season.
Special Dietary Requests: Modify dishes to accommodate special dietary restrictions, such as vegetarian, vegan, gluten-free, or allergies, without compromising on flavor or authenticity.
Kitchen Management and Supervision
Supervise Kitchen Staff: Lead and manage a team of kitchen staff, ensuring they follow proper cooking techniques, maintain hygiene standards, and meet quality expectations.
Training and Development: Train junior chefs, kitchen assistants, and other staff in Oriental cooking techniques, ingredient handling, and presentation styles.
Ensure Efficiency: Coordinate the kitchen operations, ensuring that dishes are prepared and served promptly while maintaining high-quality standards.
Inventory and Ordering: Oversee the ordering and inventory of specialized ingredients used in Oriental cooking (e.g., soy sauce, miso, rice, seaweed, spices), ensuring proper storage and handling of perishable items.
Quality Control: Monitor the preparation and presentation of dishes, ensuring they meet the standards of quality, taste, and presentation. Ensure consistency in food preparation at all times.
Food Preparation and Cooking
Traditional Techniques: Prepare dishes using traditional Oriental cooking techniques, such as stir-frying, steaming, grilling, braising, and deep-frying.
Ingredient Knowledge: Have an in-depth knowledge of Oriental ingredients and spices, such as ginger, garlic, lemongrass, tamarind, chili, sesame, and various types of noodles and rice.
Food Presentation: Present dishes in an aesthetically pleasing manner, paying attention to color, texture, and plate arrangement typical of Oriental cuisine.
Rice and Noodle Dishes: Specialize in preparing perfectly cooked rice and noodle dishes, which are a staple in many Oriental cuisines.

Desired candidate profile

The ideal candidate must possess a High School Degree, Culinary Arts qualification.
Basic food hygiene certificates
at least two years experience in a similar position (preferably in a five star hotel).
Fluency of the English Language both written and spoken is essential and other languages such as Arabic.
Basic computer skills will also be appreciated.
Health and Safety Compliance
Hygiene Standards: Ensure strict adherence to food safety and hygiene practices, both in food preparation and kitchen cleanliness.
Temperature Control: Manage the temperature of hot and cold dishes, ensuring that all food is prepared and served at the correct temperature, especially when dealing with raw fish for sushi or sashimi.
Cross-Contamination Prevention: Ensure that there is no cross-contamination, especially when preparing dishes with allergens such as shellfish, peanuts, or sesame.
Customer Interaction
Guest Preferences: In some settings, the Oriental Chef may need to interact with guests, especially in open-kitchen formats or for special requests. This may include explaining dishes or accommodating guest preferences.
Cultural Sensitivity: Demonstrate sensitivity to cultural preferences and dietary needs, such as kosher or halal dietary restrictions, when preparing Oriental dishes.
Collaboration and Communication
Collaboration with Other Kitchen Sections: Work closely with other kitchen departments (e.g., hot kitchen, pastry) to ensure smooth operations during service.
Communication with Management: Keep the management team informed about inventory needs, dish availability, and any issues related to food preparation or kitchen staff.
Feedback Implementation: Act on guest and management feedback to improve dishes, the menu, and kitchen operations.