St. Regis Saadiyat Island
- Abu Dhabi
Ensures - through supervision and organization - that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the Kitchen areas. Is vigilant and aware of individual responsibilities of HACCP. Responsible for kitchen operation during shift worked and in the absence of the Chef de Cuisine Liaises with Restaurant/Banquet Manager regarding food preparation and presentation; with the Chief Steward to ensure Performs any other assignment given by the management if and when required. Operational Tasks Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed. Ensures that kitchen equipment is in proper working order and issues maintenance request for its repair.