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Direct the preparation, seasoning, and cooking of salads, pastries, cakes, Danish, sandwiches desserts, juices, teas, coffees or other foods from all around the world .
Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor costs or percentages. Uses labor costs and menu costing programs to price labor and food cost percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.

Knowledge of business and management principles involved in strategic planning,resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

1. Must maintain proper consistency in food quality daily.
2. Conduct training for personnel
3. Cook in quantity
4. Direct and coordinate food or beverage preparation
5. Monitor worker performance
6. Cook meals
7. Investigate customer complaints regarding products
8. Maintain production or work records
9. Price items on menu
10. Determine food or beverage costs
11. Modify work procedures or processes to meet deadlines
12. Schedule employee work hours for kitchen
13. Direct and coordinate activities of workers or kitchen staff
14. Estimate materials or labor requirements
15. Use oral or written communication techniques


  • Position Chef
  • Job Category Restaurant / Food Service
  • Location United Arab Emirates
  • Education Higher Secondary
  • Experience 5 - 10 Years
  • Reference Number RES-356
  • Updated on Wednesday, April 17, 2019

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