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Free second drink

Free second drink

Key Responsibilities

• Prepare high-quality sauces, soups, stocks, dressings, and accompaniments according to hotel standards.
• Manage cold kitchen operations including salads, cold cuts, appetizers, canapés, sandwiches, and buffet displays.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Assist in buffet preparation, banquet setups, and à la carte service.
• Maintain proper hygiene, sanitation, and food safety procedures at all times.
• Ensure proper storage, labeling, and handling of food products.
• Monitor stock levels and assist in reducing food wastage through effective cost control.
• Support smooth kitchen operations during busy service periods.
• Work collaboratively with all kitchen sections and departments.

Qualifications & Requirements

• Certificate or Diploma in Food Production, Culinary Arts, or Professional Cookery.
• Minimum of 2–4 years’ experience in a hotel, restaurant, or hospitality kitchen environment.
• Experience in saucier and gardemanger sections is highly preferred.
• Basic pastry and bakery knowledge will be an added advantage.
• Experience in Arabic cuisine and Middle Eastern food preparation is an added advantage.
• Knowledge of HACCP and food safety standards.
• Strong knowledge of sauces, soups, stocks, salads, cold platters, and buffet presentations.

Additional Requirement.
Candidates are encouraged to share a portfolio of their culinary work, The portfolio may be attached together with the CV or shared via email link during application.

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