Culinary Operations Specialist

2 weeks ago

Kuwait City, Al Asimah Dubai Holding Full time

Key Responsibilities

To uphold the highest standards of culinary excellence, adhere to our company policy on What we expect as outlined in the Navigator Handbook. Assist colleagues in supporting Culinary teams as needed, fostering a positive work environment and promoting team spirit.

Ensure swift reporting of accidents and sickness to the Chef de Partie or Junior Sous Chef, providing clear and concise details. Identify potential equipment breakdowns and request assistance prior to any issues arising. Attend meetings and briefings as instructed, clearly disseminating relevant information to related teams when necessary.

Relay breakdown-related information to the Chef de Partie or Junior Sous Chef promptly, enabling root cause identification and prevention of reoccurrences. Demonstrate a positive attitude towards change in the departmental function, adapting to industry, company, or hotel needs.

Act as an ambassador for Lateral service within the team. Maintain a thorough understanding of and adherence to our company policies on Safety Procedures and Practices and Food Hygiene and Safe Food Handling. Comply with Culinary standards regarding recipes, preparation methods, and plating standards in your outlets.

Liaise with the Stewarding Manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, including machinery, small kitchen equipment, floors, and fridges. Maintain operating and kitchen equipment to a good standard, minimizing breakage and downtime.

Ensure that equipment malfunctions are communicated to the Chef de Partie or Junior Sous Chef immediately, allowing for Engineering response. Expedite orders on the line if required. Adhere to all pre-determined set-up times and breakdowns for each meal period-event. Follow all control and key procedures.

Ensure that all 'quality ingredients' are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste to support the Culinary Team in achieving its financial goals. Assist in developing a safe and clean working environment.

Take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records, and purchasing specifications. Assist the storeroom Receiving Clerk in reviewing the quality of goods received if required.

Perform daily inspections of all walk-in refrigerators and reach-ins, ensuring that proper rotation of food is adhered to prior to and upon completion of your shift. Assume a professional interest and responsibility for the quality of food prepared in the employee cafeteria and assist the team as needed.

Additional Responsibilities

Develop 'Chef's Creations' that meet the needs of the target market and are in line with the operating concept for the restaurants-hotel. Assist with the development of Personal Culinary Style.

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