Seafood Chef

6 days ago

Doha, Qatar Valence Group Full time

**SEAFOOD CHEF / POISSONIER**

A Seafood Chef, also known as a Fish Chef or Poissonier, is a culinary professional specializing in the preparation and cooking of seafood dishes. Their duties include selecting, preparing, and cooking various seafood items, ensuring high standards of hygiene, and potentially contributing to menu development. They may also manage a specific section of the kitchen, supervise junior staff, and maintain inventory.

Key Responsibilities:

- **Seafood Preparation and Cooking**:
This includes tasks like cleaning, filleting, and cooking fish and other seafood according to recipes and menu specifications, ensuring consistent quality and presentation.
- **Section Management**:
In larger kitchens, a Seafood Chef may manage the seafood section, overseeing mise-en-place (preparation), cooking, and plating.
- **Quality Control**:
Maintaining high standards of food hygiene and safety is crucial, ensuring all seafood is handled and cooked according to regulations.
- **Staff Supervision**:
They may supervise and train junior chefs and kitchen staff within their section.
- **Inventory Management**:
Assisting with ordering, storage, and inventory control of seafood ingredients.
- **Menu Development**:
Contributing to the creation of new and innovative seafood dishes.
- **Cost Control**:
Monitoring portion sizes and minimizing waste to contribute to cost-effective food production.
- **Hygiene and Sanitation**:
Maintaining a clean and organized work area, adhering to food safety and hygiene standards.
- **Adaptability**:
Must be able to work in a fast-paced environment and adapt to changing demands.

Skills and Qualifications:

- **Culinary Skills**: Strong knowledge of various cooking techniques, including grilling, frying, baking, and sautéing.
- **Knife Skills**: Proficiency in filleting fish and other seafood preparation techniques.
- **Food Safety Knowledge**: Understanding of food safety regulations, hygiene practices, and HACCP guidelines.
- **Menu Planning and Development**: Ability to create and adapt recipes and menus.
- **Teamwork and Communication**: Ability to work effectively with other kitchen staff and communicate clearly.
- **Physical Stamina**: Ability to work long hours and stand for extended periods.
- **Attention to Detail**: Accuracy in measuring ingredients, following recipes, and maintaining high standards.
- **Experience**: Previous experience in a similar role is often required, with a preference for experience in a high-volume or fine-dining environment.

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