Hyatt
Summary
- Prepare, cook, and present dishes according to French and Mediterranean culinary standards
- Ensure all mise en place is completed before service and maintain high food quality throughout operations
- Supervise and guide Commis Chefs and junior team members in assigned section
- Maintain strict hygiene, sanitation, and safety standards in compliance with hotel policies and HACCP guidelines
- Monitor portion control, minimize wastage, and ensure cost-effective use of ingredients
- Collaborate with Sous Chef and other sections to ensure smooth kitchen operations during service
- Assist in creating and updating menus, incorporating seasonal and innovative dishes
- Check freshness and quality of ingredients daily and report any discrepancies to the kitchen leadership
- Ensure proper storage and labeling of food items to maintain quality and prevent contamination
- Support in training and development of team members to uphold culinary excellence
Qualifications
- Diploma or degree in Culinary Arts or equivalent professional training
- Minimum 1–2 years of experience in a similar role, specializing in French and Mediterranean cuisine
- Strong knowledge of classical cooking techniques, modern plating, and flavor profiles
- Ability to work under pressure in a fast-paced, luxury kitchen environment
- Excellent organizational, leadership, and communication skills
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