Desert Palm, a Per AQUUM Retreat, Dubai, United Arab Emirates
Second in-charge of the RARE restaurant.
Customer focus – Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs.
Daily controlling of production to make sure that standards are being met and checking the setup of stations is on time for the service period.
Make sure all food is prepared as per standard recipes and the quality and quantity meets the set standards.
Assist Sous chef in planning the weekly brunch menu and special festive menus.
Notify and communicate Sous chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT
Attend and participate in daily briefings and other meetings as scheduled and following ordering systems and rules.
To be aware of occupational health and safety responsibilities and initiate action to correct a hazardous situation and notify concerned department of potential dangers.
Check inventories to see proper storage and rotation of stock and maintain a clean and hygienic work area.
Check that all food items are covered, labeled and dated for storage as per HACCP standards and perform duties and special projects as assigned.
Check to make sure all equipment, work surface and area are clean after each service period.
Participate and conduct taste panels and attend training sessions as scheduled.
Check to ensure all HACCP checklists are documented properly and monitor adherence to safety, hygiene and cleanliness standards.
Train the staff to be efficient in day to day operations and ensure good physical upkeep of equipment and utensils.