Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
- DUTIES AND RESPONSIBILITIES
1 Responsible for controlling stocking and protecting the inventory in all of the units under the F&B Department.
2 Responsible for taking out all kitchen supplies and restaurant supplies from the storage house.
3 Ensure maximum cleaning in all food production areas.
4 Ensure communication of procedures and internal correspondences that need to be shared with employees in the department and monitor them.
5 Ensure that chinaware glassware and metal materials are washed separately and carefully and according to hygiene rules.
6 Coordinate the storage of the stewarding materials and when necessary assist stewards for such storage.
7 Teach personnel how to use the machines equipment devices cleaning items and materials in the Stewarding Department and ensure that chemical agents are used appropriately.
8 Control the order and cleanliness of the machines equipment and devices as well as the work areas.
9 Prepare and monitor the work schedules of personnel in the department.
10 Listen to the problems of personnel in the department and report any problems that s/he cannot solve to senior managers.
11 Comply with and ensure compliance with the rules of the food safety system.
12 Keep all records required by the food safety system and ensure that such records are kept.
13 Prepare maintenance schedules for the equipment in coordination with the Technical Service Department and monitor these schedules.
14 Prepare the supply orders related to the department.
15 Ensure that the buffet items are prepared.
16 Responsible for garbage collection and for controlling the garbage areas.
17 Responsible for the cleaning and order of the staff cafeteria.
18 Prepare equipment damage reports.
19 Identify any breakdowns in the kitchen report them to Finex and inform the Executive Chef.
20 Take part in the Emergency Response Teams.
21 Keep an inventory of all kitchen utensils and devices and prepare a report in coordination with cost accounting.
22 Deliver services together with his/her team for banquets organised outside of the facility.
23 Send scratched materials to the polishing unit.
24 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment to join all activities which is organized to protect biological diversity and shares the responsibilities shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper printed out etc.).
25 To implement necessary warnings and departmental trainings in order to save energy inside the facility.
26 To implement his responsibilities in order to eliminate and collect waste in a proper way reduce environmental pollution and harmful effects to the environment and lead to Employees.
27 To provide carrying chemicals safely carrying storing and using in accordance with laws 2.28 Carry out all responsibilities related to the quality management systems implemented at the facilities. 2.29 Carry out all other duties assigned by managers and hotel management not specified in the job description.
Qualifications :
Education: At least a high school or equivalent diploma.
Experience: At least 6 years of related work experience or 2 years work experience in a lower position and experience with applying the main principles and/or different methods.
Foreign Language: Not required.
Courses and Training: Prior attendance in trainings in the related field.
Computer Literacy: MS Office applications.
Skills: Expected to possess advanced level of knowledge of standard work routines and general kitchen rules. Expected to integrate and coordinate operations that concern an important unit of the facility.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
