Saturday, September 7, 2013

Demi Chef for Bahrain's Al Ghalia Multi Restaurant Operator

Al Ghalia WLL is a Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels/resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions

Duty Tasks
The Demi Chef de Partie is responsible to assist the Chef de Partie for the daily operation in the assigned kitchen to meet the expected standards. During your time you are fully in charge for the food production.
Report to
Chef de Partie, Sous Chef

Essential Functions
×    To work as directed on station of assignment under appropriate Chef de Partie
×    Set up Station properly and on time for each service period
×    Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie
×    Make sure quality and quantity meets our standard
×    Notify Sous Chef or Chef de Partie of any problems or complaint as when they arise
×    Be able to work in another area when needed and take part in cross training when directed
×    Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
×    Be able to come to any and all kitchen meetings whilst on duty or otherwise
×    Follow clean as you go policy and keep work area clean at all times
×    Do not leave your section without doing the final check
×    All food items for storage must be covered, dated and labeled according HACCP standard
×    Proper food & stock rotation – first in – first out
×    Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment
×    Fill out the appropriate log sheets according our standard on a daily basis
×    Make sure production charts are closely followed and adhered to
×    Fill out the appropriate cleaning charts on a daily basis
×    Be aware of all accidents prevention and help enforce the work habits
×    Follow all kitchen regulations as outlined and directed
×    No employee to be on the property after working hours without signed authorization from a Manager
×    Swipe in and out has to be done in uniform, not before getting changed
×    Overtime will be approved on business demands by the Sous Chef
×    Any Violation of the above mentioned rules will be subject to a disciplinary action

Experience, Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.
Leadership skill

High school with 6-7 years experience
Or Diploma Culinary Degree with 3-4 years experience

Interested Candidate May send Your CV and Reference to:


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