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https://dbzstatic-a.akamaihd.net/.dist_d3a6d2ebb1839545b6a5f839ff97a5006afad673/ 9731738

Details: Posted on: 30th April 2018

  • Employment Type: Full Time
  • Monthly Salary: Unspecified
  • Benefits: Health Insurance, Annual Pay, tickets
  • Minimum Work Experience: 1-2 Years
  • Minimum Education Level: High-School / Secondary
  • Listed By: Employer
  • Company Size: 51-200 Employees
  • Career Level: Junior



 Proper handling of standard operating procedures of all kind of cooking processes in order to have food prepared according to standard recipes.
 Knows and complies consistently with all company standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.
 Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Count your opening product inventory , place all product in its proper location.
 Portions food products prior to cooking according to standard portion sizes and recipe specifications.
 Assist in food preparation assignments during off-peak periods as needed.
 Assumes 100% responsibility for quality of products served.
• Make sure you have all the product needed to assure a smooth service period.
 Follows proper plate presentation and garnish set up for all dishes as per recipes book.
 Maintains proper handling of all raw food products according to HACCP, local laws and regulations.
• Clean and sanitize your hands regularly.
• Clean and sanitize your working area always.
• Always follow safe food handling practices.
• Always use the labeling system to label ,date , rotate and store all food products.
Dating labels are printed, used to assist employees with the properly rotating food. Every product that is prepared receives a food label.
What to write on the label: Production Date
Expiration Date
 Handles, stores and rotates all products properly within the kitchen in order to have 100% food quality on served dishes and 0% wastage.
 Follow FI.FO. ( First In – First Out )
• Always refer to the "received on" or "prepared on" date and use the oldest products first as long as the "use by" date has not passed. If the "use by" date has been passed, notify the Head Chef and discard the product in the container. FIFO means to always stock older product on top or in front of the new product so the older product is most accessible and is used first
 Stock the items as per standard
When deliveries are received products need to be unloaded and placed in storage in the following order;
Stockroom (dry storage)
Chilled products need to go directly to the refrigerator first as they are the most perishable items.
• In the refrigeratore :
Place frequent use items near the door so they are easily accessible.
Always place raw products below cooked or ready-to-eat products (+2/+4 )
Fish and shellfish products are highly perishable, store these items away from the door in the coldest areas of the refrigerator ( +2/+4 )
• In the Freezer :
The temperature in the freezer should be maintained at -18 to -22 C.
All items in the freezer should be at least 10 cm off the floor and the containers must stay sealed or the product will become freezer-burned.
Once an item has thawed, even partially, it should NOT BE REFROZEN. Only removed products from the freezer that will be used promptly.

Do not pack boxes and container in the freezer too tightly together. Leave enough space so that cold air can circulate freely. Packages packed to tightly in the freezer can cause the contents to defrost.
Follow the par stock list .
• Stock room (dry storage)
Keep the stockroom organized and clean of debris at all times.
Keep all food products at least 6 inches of the floor.
Keep all chemicals on a bottom shelf separate from all other products.
Place heavier containers on the lower shelves.
Follow the par stock list .
 Performs all standard opening and closing tasks within the kitchen properly, assist others in closing time .
 Maintains a clean and sanitary work station area including table, shelves, grills, fryers, flat top range and refrigeration equipment.
 Attend to the Daily 15 Min Training.
 Report any broken or malfunctioning equipment to the Head Chef or Branch Manager
 Obtains consistent high standard grooming standards and practices on-goingly high safety and security processes within the kitchen.
• Always come to work with clean clothing
 Controlling Waste and Spoilage:
• Improper rotation is a double-edged sword, when product don't get dated or aren't rotated
properly they are more often subject to spoilage. Even worse, improper rotation increases the risk that we might serve something less than fresh, high quality food, which could mean a dissatisfied (or even sick) guest.
 Portioning & Measuring :
• Always use the correct portioning and measuring tools (scoops, ladles, spoons, cups, scales). Don't over or under portion . Consistency is the name of the game!
 Scraping :
• Always use a rubber scraper (spatula) on cans, jars, containers, etc., to get it ALL! This is a low margin business and those small amounts of product worth pennies, nickels and dimes add up to big dollars over time.

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