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Gender
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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Key Responsibilities:
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Station Mastery: Oversee and manage a specific station in the hot kitchen (high-heat zones such as roasting, saut ing, grilling, frying), demonstrating mastery in cooking techniques and ensuring the consistent preparation of high-quality dishes.
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Menu Contribution: Collaborate with senior chefs in menu planning and development, bringing creativity and innovation specifically for the hot kitchen offerings.
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Team Leadership: Provide guidance and support to Commis and kitchen staff working in the hot kitchen environment, fostering a positive, collaborative and performance-oriented team.
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Quality Assurance: Take a lead role in quality control measures, ensuring that all dishes meet stringent standards of taste, presentation, temperature and consistency.
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Continuous Development: Actively engage in ongoing learning and skill development, staying abreast of culinary trends and incorporating new high-heat cooking techniques into your repertoire.
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Hygiene and Safety Compliance: Uphold strict adherence to health and safety regulations in the hot kitchen maintaining impeccable cleanliness, sanitation, and food-safety standards.
Desired Candidate Profile
Proven experience: Working in a hot-kitchen environment within an upscale hotel or resort, with strong expertise in high-heat cooking techniques.
Excellent leadership, communication & interpersonal skills: Ability to lead and develop junior kitchen staff.
Demonstrated menu innovation: Especially for hot-cook dishes, with a creative flair and precision.
Quality Assurance: Strong quality-orientation with a track-record of ensuring consistent output in taste, appearance, temperature accuracy and service timing.
Familiarity with HACCP and health & safety regulations: Understanding of commercial-kitchen best practices specific to hot-kitchen environments.
Flexibility to work shifts: Including evenings, weekends and holidays, as required by resort operations.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Demi Chef De Partie
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ACCOR
Mantis, part of the Luxury & Lifestyle division of Accor, is a leading, conservation-focused hotel group with eco-lodges, waterways and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.