Chef

Job Summary

The Kitchen Chef leads , manages and organizes all aspects of food production to the highest professional standards . He / she is responsible for sanitation in the production area , stocking , storage , quality control and production cost .

Key Accountabilities

Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly

Trains all team members on pastry techniques and hygiene standards

Ensure the conformity of the products according to the companys and the HACCP standards and handle the relevant reports accordingly

Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction

Supervise food production, maintain quality and hygiene standards, displays expert knives skills and seek to continuously improve the image of the operation

Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items

Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs

Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted

Prepare weekly work schedules for all kitchen personnel in accordance with stating guidelines and fore casted labor costs

Requirements

Qualifications, Experience, Knowledge

Technical Degree in Food and Beverage or Hospitality Management

3-4 years of experience in F&B operations, out of which 1 is in a similar role

Proficiency in MS Office

Fluency in English

Competencies

Commercial Understanding

Driving and Achieving results

Teamwork

Attention to details

Change and Adaptability

Customer Focus

Initiative.