Demi Chef Jobs

WE ARE HIRINGFOR A CATERING COMPANY DIRECT EMPLOYMENT Location: Abu Dhabi, UAECandidate Requirements Age: 25 45 Years Experience: Minimum 3+ years in Hotel / Restaurant / Catering IndustryBenefits Free Food Free Accommodation Free Transportation

Call or What's App +91 9650571592Support the section chef and senior kitchen staff by executing assigned tasks efficiently and accurately.Follow instructions with precision, adhering to established culinary standards and protocols.Maintain a clean, organized, and hygienic kitchen environment at all times.Prepare ingredients in accordance with quality requirements and specifications.Assist in ensuring consistency in food preparation, following recipes under the supervision of senior personnel.Participate in stock rotation and inventory management to support efficient kitchen operations.Promote sustainable kitchen practices by actively minimizing food waste.

To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards. To ensure that all stocks are kept under optimum conditions. To assist with menus planning and costing Ensure adequacy of supplies at the cooking stations To provide innovative menu ideas To order food necessary for chosen menu as required by the head chef To accurately cost dishes for budgeting information To control production to eliminate waste To allocate the duty schedule of junior kitchen staff Maintained records of prepared food and managed inventoryEducation and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 8 years practical culinary experience.Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.Computer Skills: Basic computer skills & Knowledge in Property Management Software (PMS).

Job Title: Chef/ Commis (Kitchen Chef for Hotels & Restaurants)Duration: 12 months (with an option for extension)Working Hours: 40 hours per week (+ paid overtime when applicable)Salary: 12.82 16 per hour (depending on experience and qualifications)Accommodation: Provided near the workplace for approximately 350/month (including utilities) in a shared apartment/houseVisa Type: Work and Residence Permit (valid for the duration of employment)Visa Processing Time: Approximately 3.5 months after application submissionEligibility CriteriaTo qualify for this program, candidates must meet the following requirements:Education:Must hold a Bachelors Degree in Culinary Arts, Gastronomy, or Hospitality Management.The university must be recognized as H+ in Anabin (Germanys academic recognition database).Work Experience:Minimum 3 years of relevant experience as a kitchen chef.Valid recommendation letters from previous employers.Proof of culinary skills candidates must submit photos of dishes they have prepared.Language Requirements:Minimum B1 level of English (assessed via interview).For certain roles, A2 level of German may be required.Age Requirement:Applicants must be between 21 and 40 years old.Financial Readiness:Candidates must cover their own travel, visa application, and initial settlement costs.

The Demi Chef de Partie's main role is to perform basic cooking functions within all galleys onboard, which involves buffet preparation and plate presentation in banquet and a la carte style. They must maintain the line's high culinary standard.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Call or What's App +91 9650571592Support the section chef and senior kitchen staff by executing assigned tasks efficiently and accurately.Follow instructions with precision, adhering to established culinary standards and protocols.Maintain a clean, organized, and hygienic kitchen environment at all times.Prepare ingredients in accordance with quality requirements and specifications.Assist in ensuring consistency in food preparation, following recipes under the supervision of senior personnel.Participate in stock rotation and inventory management to support efficient kitchen operations.Promote sustainable kitchen practices by actively minimizing food waste.