Chief cook - united arab emirates, dubai

The amusement park needs a chefmanagement of the restaurant kitchen, aimed at preparing a variety of high-quality and sought-after dishesmanaging the selection of employees for the restaurant kitchenensuring the effective work of the team of subordinate chefs and workers employed in the kitchentracking the required level of stocks of products, seasonings, other required ingredients and submitting requests for their necessary replenishmentmonitoring the proper operation of kitchen equipmentquality control of products, seasonings, other ingredients purchased for the needs of the kitchenquality control of prepared mealsimplementation of procedures to improve labor activity within its competencemonitoring compliance with sanitary and hygienic standards in the kitchenmanagement of the process of compiling the menu of the restaurant, taking into account the requirements of its managerensuring the preparation of the necessary dishes for solemn and festive eventsconsideration of the wishes of the manager and clients regarding the inclusion of additional dishes in the menutraining of cooks, both subordinate and sent from other establishments, in cooking techniquesevaluation of the quality of work of subordinatesinteraction with the restaurant manager and others on issues related to food preparationskillsa person who applies for the position of a chef must meet all of the following qualification requirements:secondary special specialized education;specialized advanced training courses;five years of experience in food preparation;valid medical book;successfully completed medical examination.the chef must have knowledge in the following areas:profile legislation affecting the functioning of public catering establishments;the basics of maintaining the relevant document flow;rules for the operation of specialized equipment installed in the kitchen;methods of preparing dishes and drinks presented in the restaurant menu;menu development principles, including dietary and thematic directions;norms for preparing dishes and culinary products for festive events;safety standards for food ingredients, their expiration dates, rules for use;rules of compatibility and incompatibility of various dishes, drinks and seasonings;consumption standards for products and other components consumed in the preparation of various dishes;principles of managing employees in small groups;rules for controlling the cooking process by subordinates;norms for supplying the kitchen with the necessary products, seasonings, ingredients;up-to-date experience in cooking from industry leaders;rules of labor discipline, fire safety;standards in the sanitary and hygienic sphere related to food preparation.

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