ASIAPOWER OFFICE TIMING: 10.00 AM TO 5.00 PM (MON TO SAT)
Job Overview:
The Assistant Catering Chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.
Major Duties & Responsibilities:
General
-Stay updated on all Namariq policies, memos, procedures, specials and promotions, etc.
-Stay updated on all Namariq daily formulas.
-Report any required BOH maintenance issues to the Catering Chef.
-Attend and participate in daily briefings and other meetings as scheduled.
-Respect safety and hygiene of Namariq premises.
-Respect grooming standards.
-Maintain a favorable relationship with all Namariq employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency.
Daily Operations
-Supervise Finishing kitchen employees in the absence of the Catering Chef.
-Check with the Catering Chef for details about any special events or particular service requests.
-Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed.
-Verify quality, quantity, temperature and presentation are as per set Namariq standards before sending items into the dining area to the guest.
-Deal with any menu items returned by the guest and correct the issues immediately.
-Regularly check, update and record refrigerator and freezer temperatures.
-Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure.
-Ensure consistency and portion control of all menu product items.
-Instruct the stewarding team on kitchen cleaning and chemical handling.
-Help in any area of the Finishing kitchen/BOH when circumstances dictate.
-Assist in building menus and in creating recipe cards for F&B items.
Procurement
-Assist the Catering Chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goals.
-Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessary.
-Assist in building the stock level for food items.
Minimum Requirements for The Job:
Qualifications
Bachelor’s degree in Hospitality Management, Business Management or accumulated years of experience.
Experience
Minimum 4 to 5 years preferably in an Industrial catering and Mass production
Knowledge, Skills & Abilities
-High commitment to ethics and confidentiality
-Team player
-Innovative and creative
-Highly motivated self-starter
-Excellent multi-tasking skills
-Attentive to details
-Strong written, oral and interpersonal communication skills
-Good problem-solving skills
-Able to work standing for several hours
-Neat, clean and well-groomed
-Knowledge in any hospitality software system
-Skill in food costing
-HACC Certificate
-Knowledge in Asian, Continental, and basic Arabic food