Summary:
The Trustee for Desert Ship Unit t/a Shaffa are seeking a talented Chef to be the right hand to our Executive and Head Chefs, following their specifications and guidelines. The successful candidate will use their culinary and managerial skills to enhance our customers’ satisfaction.
Salary: $73,000 - $85,000 per year
Responsibilities:
Assist in the preparation and creation of all food menus.
Produce high-quality dishes that are both visually appealing and delicious.
Ensure the kitchen operates efficiently and meets our quality standards.
Resourcefully address any issues that arise and take charge of problematic situations.
Manage and train kitchen staff, establish working schedules, and assess staff performance.
Order supplies to maintain appropriate inventory levels.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with co-workers and customers.
Required skills and attributes:
A level of skill commensurate with a formal qualification plus three years of relevant experience or alternatively at least 3 years of relevant work experience as a Chef in the hospitality industry in lieu of any formal qualification(s).
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Ability to handle emergency situations with accuracy and speed.
Familiarity with industry best practices.
Working knowledge of computer software programs (MS Office, restaurant management software, POS, etc).
The Trustee for Desert Ship Unit t/a Shaffa are seeking a talented Chef to be the right hand to our Executive and Head Chefs, following their specifications and guidelines. The successful candidate will use their culinary and managerial skills to enhance our customers’ satisfaction.
Salary: $73,000 - $85,000 per year
Responsibilities:
Assist in the preparation and creation of all food menus.
Produce high-quality dishes that are both visually appealing and delicious.
Ensure the kitchen operates efficiently and meets our quality standards.
Resourcefully address any issues that arise and take charge of problematic situations.
Manage and train kitchen staff, establish working schedules, and assess staff performance.
Order supplies to maintain appropriate inventory levels.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with co-workers and customers.
Required skills and attributes:
A level of skill commensurate with a formal qualification plus three years of relevant experience or alternatively at least 3 years of relevant work experience as a Chef in the hospitality industry in lieu of any formal qualification(s).
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Ability to handle emergency situations with accuracy and speed.
Familiarity with industry best practices.
Working knowledge of computer software programs (MS Office, restaurant management software, POS, etc).
