SR. CHEF

Direct and supervise the day-to-day kitchen operations and oversees the food production that includes preparations, cooking, check quality and quantity of raw materials, quality of final product, and efficiency of display and service of food and beverage. Ensure that Catering contractors are familiar with the day's requirements; necessary stocks are on hand at the right quality and quantity and fair discipline is maintained. Provide information and support for the maintenance of equipment and reinforcing safe, clean and sanitary conditions.

• Minimum 5 years’ experience as a Senior Chef or on a similar position in a reputed Hotel or any organization in the Hospitality industry. Experienced in International cuisines and specializing in at least two of the cuisines.
• Should have hands on cooking experience in minimum Arabic, Continental, Asian cuisine.
• Basic knowledge of MS Office (MS Excel, Word).

• Diploma in Catering /Chef from a recognized Catering College or Institute. Should be able to speak and write English and preferably Arabic.