Oriental Chef – InterContinental Jeddah (Arab Nationals Preferred) | InterContinental

Kitchen Chef
Jeddah, Makkah, Saudi Arabia
April 22, 2024

Job Description

DUTIES AND RESPONSIBILITIES

 

  • Supervises the function of all Oriental Section employees, including reporting on duty, absenteeism, late arrival, overtime, off days and public holidays in order to ensure maximum productivity during their duty.
  • Ensures that no food is given without proper documentation or to unauthorized person and reports immediately any irregularities to the Executive Chef or his delegate.
  • Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
  • Assists kitchen management in creating menus, recipes, costing and food quality standards 
  • Ensures that all food transfers are correctly recorded 
  • Participates in Kitchen’s training or hotel related training programmes.
  • Ensures that fridges, freezers, cupboards and working tables are kept clean at all times.
  • Knows all recipes, menus and products related to assigned section 
  • Responsible to improve his knowledge and future growth with company 
  • Develops positive working relations with team members 
  • Ensures a high level of cleanliness in his section by making sure that it is kept in a hygienic and organized manner, fit for food production.
  • Plans and supervises production of all food orders to ensure quality and presentation standards are met 
  • Maintains comprehensive product knowledge on ingredients, equipments, market and current trends 
  • Deals effectively with guest requests and takes appropriate actions to resolve guests complaints 
  • Reports any non-available item to the Executive Chef or his delegate as well as the Section Head concerned, and proposes an alternative if the item can not be prepared within an acceptable time frame.
  • Performs related duties and special projects as assigned.
  • Ensures that Oriental kitchen’s equipment is used correctly, kept clean, and reports any defects promptly.
  • Reports any injury and accidents to his supervisor or kitchen management 
  • Must be familiar with HACCP standards and food hygiene regulations 

 

QUALIFICATIONS AND REQUIREMENTS

 

  • The ideal candidate must possess a High School Degree, Culinary Arts qualification, Basic food hygiene certificates, at least two years experience in a similar position (preferably in a five star hotel). 
  • Fluency of the English and Arabic Languages, both written and spoken is essential and other languages such as Hindi is also preferred. Basic computer skills will also be appreciated.

DUTIES AND RESPONSIBILITIES

 

  • Supervises the function of all Oriental Section employees, including reporting on duty, absenteeism, late arrival, overtime, off days and public holidays in order to ensure maximum productivity during their duty.
  • Ensures that no food is given without proper documentation or to unauthorized person and reports immediately any irregularities to the Executive Chef or his delegate.
  • Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
  • Assists kitchen management in creating menus, recipes, costing and food quality standards 
  • Ensures that all food transfers are correctly recorded 
  • Participates in Kitchen’s training or hotel related training programmes.
  • Ensures that fridges, freezers, cupboards and working tables are kept clean at all times.
  • Knows all recipes, menus and products related to assigned section 
  • Responsible to improve his knowledge and future growth with company 
  • Develops positive working relations with team members 
  • Ensures a high level of cleanliness in his section by making sure that it is kept in a hygienic and organized manner, fit for food production.
  • Plans and supervises production of all food orders to ensure quality and presentation standards are met 
  • Maintains comprehensive product knowledge on ingredients, equipments, market and current trends 
  • Deals effectively with guest requests and takes appropriate actions to resolve guests complaints 
  • Reports any non-available item to the Executive Chef or his delegate as well as the Section Head concerned, and proposes an alternative if the item can not be prepared within an acceptable time frame.
  • Performs related duties and special projects as assigned.
  • Ensures that Oriental kitchen’s equipment is used correctly, kept clean, and reports any defects promptly.
  • Reports any injury and accidents to his supervisor or kitchen management 
  • Must be familiar with HACCP standards and food hygiene regulations 

 

QUALIFICATIONS AND REQUIREMENTS

 

  • The ideal candidate must possess a High School Degree, Culinary Arts qualification, Basic food hygiene certificates, at least two years experience in a similar position (preferably in a five star hotel). 
  • Fluency of the English and Arabic Languages, both written and spoken is essential and other languages such as Hindi is also preferred. Basic computer skills will also be appreciated.

Location

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