You will have the required level of skills and knowledge for preparing, cooking and finishing complex made to order Arabian/Asian/European and Continental dishes using fresh ingredients and traditional cooking methods. You will be required to prepare complex marinades, concentrated stock, herb & spice blends, and ingredient fusions as formulated by our Culinary Designer and / or Head Chef. DUTIES AND RESPONSIBILITIES:
KEY BEHAVIOURS:

Expertise in Continental cooking
Thrives under pressure in a high volume food environment
Possess/develop a food & customer focused approach to work
High standards of personal hygiene
Detailed and precise working
High level of enthusiasm and drive to achieve high standards
Hard working, flexible and prepared for change
Ambitious and driven by over exceeding customer expectations
Open for continual development
Excellent interpersonal skills
You will also be involved in planning of seasonal dishes and specials in addition to our established menus. 
You will work in conjunction with senior Chefs and Culinary Designer. 
You will also be training supervising junior chefs, further duties will include monitoring and management of food waste, dealing with suppliers, rotation quality checks, implementing and ensuring compliance of hygiene and health & safety guidelines. 
You will also regulate and monitor food temperatures, and assist in cost analysis and review, and preparing reports and schedules, performing key duties as assigned. 
You will cascade your knowledge and expert cooking to all kitchen staff

REQUIREMENTS

Candidate should have a relevant training like diploma/ degree with min 3yrs
Strong leadership, communication and organisational skills.
Good administration skills and proven ability to maintain food & wage costs.
Have a positive and energetic attitude.
Have an infectious passion for cooking and delivering a memorable dining experience.