Assistant Oriental Chef

Role Overview

Assistant Oriental Chef at Dallah Albaraka. This role involves allocating kitchen work to subordinates, ensuring food production outcomes meet standards, and maintaining quality in both food and service delivery when dealing with clients.

Role Purpose

Manage day-to-day kitchen operations, supervise culinary staff, and ensure all food production processes comply with established quality, hygiene, and safety standards while delivering consistent, high-quality products and professional service.

Key Responsibilities

Operations & Production

• Implement day-to-day operations assigned to the area of work to ensure compliance with established standards and procedures.
• Produce consistent, high-quality products in the area of work.
• Check food products in terms of preparation, cooking process, presentation, recipes, timing and storage.
• Assist supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production and satisfy client needs and expectations.

Staff Supervision & Development

• Allocate kitchen work to subordinates and hold accountability for outcomes of food production processes.
• Supervise the activities and work of subordinates to ensure all work within a specific area of catering operations is carried out in an efficient manner.
• Develop others through guidance and support.

Quality, Hygiene & Safety

• Ensure that work done by kitchen staff is within standards.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Follow all hygiene standards and procedures in all food production areas.
• Ensure compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work to provide a healthy and safe work environment and quality products and services to customers.

Policy & Process Management

• Implement approved departmental policies and procedures and ensure adherence with processes implemented so that work is carried out in a controlled manner.
• Assist in formulating and continually upgrading catering services manuals and standard operational procedures pertinent to the efficient operation of the food production area.

Supply & Resource Coordination

• Liaise with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time.

Service Delivery

• Provide courteous, professional, efficient and flexible service at all times.
• Deal with clients to ensure that the quality of food and service provided are up to standards.

Qualifications & Experience

• Professional degree in Culinary Arts.
• 3–6 years of experience in culinary, cookery or food preparation.

Skills & Competencies

Technical & Professional Skills

• Business Acumen – Level 2
• Budget & Cost Control – Level 2
• Data Collection & Analysis – Level 1
• Quality Orientation – Level 2
• Health & Safety Awareness – Level 2
• English Language Skills – Level 1

Behavioural Competencies

• Committed to Dallah – Level 2
• Customer Service Orientation – Level 2
• Developing Others – Level 1
• Teamwork – Level 1