- The Party chef should be fully in charge of the (Pastry / Bakery) section.
- He should supervise the work level for all the staff under his responsibility.
- R&D: Creating a new product range every week.
- Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.
- Profit and Loss: Meeting company expectations in relation to outlets profitability.
- Staff development: Ensuring that all staff is competent, trained and capable of carrying out their duties.
- Quality:Ensuring a high quality of all the ingredients and products at all times.
- Productivity:Maximizing the productivity of the production lines and TMs.
Requirements
- Education:Specialized Diploma.
- Experience:Minimum 5 to 6 years in the field of the Confectionary & Bakery Production. At least 2 years in a Chef position.
- Skills
1.Good Communication ability.
2.Leadership and motivational skills.
3.Good technical and supervisory skills.
4.Good training abilities and skills.
5.R&D skills.
6.High inspectional skills.
7.Confectionary and bakery savvy.
Education: Specialized Diploma. Experience: Minimum 5 to 6 years in the field of the Confectionary & Bakery Production. At least 2 years in a Chef position. Skills 1. Good Communication ability. 2. Leadership and motivational skills. 3. Good technical and supervisory skills. 4. Good training abilities and skills. 5. R&D skills. 6. High inspectional skills. 7. Confectionary and bakery savvy.