Are you culinary trained and highly experienced? Do you specialise in a particular style of cuisine? Looking to work in a 5 star establishment with an international team?
CDP - LARGE PRIVATE ESTATE - MIDDLE EASTGreat career building experience as well as opportunity for advancement!POSITION TYPE : PermanentSTART DATE : 22 January, 2021 - pending visas and flightsLOCATION : Middle EastPACKAGE : Competitive tax free salary, one month'
s leave with accommodation, all meals, flight allowance and full medical insurance12 MONTH RENEWABLE CONTRACTSKILLS / ATTRIBUTES REQUIREDThe full job outline is as below.
Contracts are for 12 months and renewable. The package is : DOE with 1 month leave, with shared accommodation, meals, a flight allowance and medical insurance.
It is a 6 day working week. Start date shall be in September pending travel restrictions. SKILLS / ATTRIBUTES REQUIRED
Diploma is professional cookery
Minimum 4 years experience in the catering field
Capable of handling catering matters of the department during the absence of senior chefs
Should possess strong interpersonal skills and above basic written and spoken English.
Have an ability to make quality food, cooking quality and supervisory decisions at the appropriate time. DUTIES & RESPONSIBILITIES
The position of CDP requires liaising with the Executive Chef and Exec Sous Chef on all operational needs and ensures that all food preparation and production is carried out to the highest standard.
Developing your skills in cooking, training of other staff, and always maintain a positive attitude.
Work when and where required within all areas of the catering department.
Listen carefully to instructions given by senior staff and carry out duties in a responsible timely manner without hesitation.
Monitoring subordinate staff within the catering department and further ensure that all food produced is serviced to the highest standard.
Food preparation and servicing with an emphasis on quality, freshness and timing.
Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
Checking of daily food requisitions and maintaining stock level control to prevent wastage.
Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
Ensure all kitchen equipment are well maintained, regularly checked and to report any problems to the chef in charge for maintenance.
Report for duty on time and in the correct uniform provided.
Follow standard operating procedures (SOP’s) where implemented at all times.
To monitor stock movement and be responsible for ordering within your section.
Ensure knowledge of the products are maintained and communicated to all relevant personnel.
Responsible for completing your mis en place lists and par levels.
Learn and record skills and recipes from other members of the department.
Comply with all policies and procedures to ensure that they are followed.
Liaise with the Chef in charge and implement new menus / dishes / recipes and systems where applicable.
Be flexible and willing to help all areas of the kitchen without direction.No visible tattoos / Non Smoker*We thank you in advance for your interest in this position.
Please read the full job description very carefully and ensure you meet all the criteria listed before applying. Only if your application meets all the criteria shall the Crew Specialist managing the position be in touch further via email / phone 36