مساعد رئيس قسم المطبخ

A. Job Qualifications

• Previous experience in a professional kitchen, preferably within a hotel or restaurant environment.

• Basic knowledge of kitchen hygiene practices, food safety procedures, and occupational health and safety standards.

• Good guest relations and communication skills.

• Basic knowledge of food preparation, cooking techniques, and kitchen operations.

• Ability to work effectively as part of a team and follow instructions from supervisors.

• Familiarity with HACCP principles and food handling procedures is an advantage.

B. Key Areas of Responsibility

1. Operational

• Assists in overseeing daily food production within the assigned kitchen section, ensuring that all required mise-en-place and finished dishes are prepared and delivered according to established standards.

• Complies with all applicable health and safety regulations, HACCP principles, and food safety procedures.

• Prepares daily mise-en-place and assists with food production in different sections of the main kitchen or satellite kitchens as required.

• Guides and supports junior employees in their daily food preparation tasks and actively participates in the setup of buffets and special functions.

• Ensures that all dishes prepared within the assigned section are consistent and follow approved standard recipes.

• Follows instructions and recommendations from immediate supervisors to complete daily operational tasks efficiently.

• Assists the Chef de Partie in ensuring that all culinary operations within the assigned section comply with company and hotel policies, procedures, and minimum standards.

• Regularly checks expiry dates, food labeling, and proper storage of food items within the assigned section.

• Supports food cost control by minimizing wastage and ensuring proper utilization of ingredients.

• Assists in training junior Culinary employees in the skills and techniques required to perform their duties effectively.

• Works in other kitchen sections when necessary or as requested by the Chef de Partie or senior management.

• Prepares dishes according to menu specifications and instructions provided by the Chef de Partie.

• Ensures that kitchen sanitation and cleanliness standards are consistently maintained.

• Maintains high standards of food quality, consistency, and presentation while staying updated on new products, recipes, and preparation techniques.

• Develops familiarity with different kitchen sections to support operational flexibility and teamwork.

• Ensures that kitchen equipment and utensils are properly maintained and handled to minimize damage and breakage.

• Supports the implementation of corrective actions arising from Consumer Audit results.

2. Customer Service

• Assists in ensuring that all guest-contact Culinary employees deliver the brand promise and provide exceptional guest service at all times.

• Supports the delivery of excellent service to internal customers and other hotel departments.

• Handles guest and internal customer inquiries or complaints courteously and professionally, referring matters to supervisors when necessary and ensuring appropriate follow-up.

• Maintains positive and professional working relationships with guests and colleagues.

3. Financial

• Supports employee productivity through teamwork, multi-skilling, and efficient task allocation to meet operational and financial objectives.

• Assists in controlling food wastage, utility consumption, and operating costs within established guidelines.

• Ensures proper handling and efficient use of kitchen equipment and resources.

• Supports the implementation of new technology and equipment to improve operational efficiency and productivity.

4. Personnel

• Assists in supervising junior Kitchen employees in the performance of their duties, ensuring compliance with hotel policies, procedures, and applicable regulations.

• Supports the monitoring of punctuality, personal appearance, grooming, and hygiene standards of employees within the assigned section.

• Promotes effective communication among team members and maintains a safe, respectful, and supportive working environment.

• Establishes and maintains effective working relationships with colleagues and other hotel departments.

• Supports the development of junior Kitchen employees through on-the-job training, coaching, and guidance.

• Demonstrates flexibility by assisting in other kitchen sections and participating in cross-training activities when required.

• Assists in training employees to ensure they possess the necessary skills to perform their duties efficiently.

• Supports the Chef de Partie in maintaining established food preparation, presentation, and operational standards.

• Ensures that employees understand and comply with hotel rules, regulations, policies, and procedures.

• Follows and promotes compliance with all hotel, company, and local regulations relating to fire safety, occupational health and safety, hygiene, and security.

5. Other Duties

• Attends and contributes to all required training sessions, departmental briefings, and meetings.

• Supports Culinary training initiatives and assists in preparing training materials and operational task breakdowns when required.

• Maintains awareness of applicable legislation and workplace regulations relevant to the role.

• Demonstrates responsible and professional behavior at all times, positively representing the hotel and GHM.

• Maintains professional working relationships with colleagues, suppliers, business partners, and other relevant stakeholders.

• Reads and understands the hotel's Employee Handbook and complies with all hotel rules and regulations, particularly those relating to computer resources, fire safety, hygiene, health, and safety.

• Maintains high standards of personal presentation and grooming.

• Undertakes additional operational tasks and supports different kitchen sections as directed by management.

• Adapts to changes in Food and Beverage operations in accordance with hotel and company requirements.

• Complies with all applicable statutory requirements relating to workplace health and safety, hygiene, fire prevention, and employment regulations.

• Carries out any other reasonable duties and responsibilities as assigned by management.