Job Summary
To oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service. Train staff to use new recipes, cooking techniques and equipment.
Job Responsibilities
Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.
Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.
Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.
Ensures that all culinary operations manuals are prepared and updated
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
Monitors holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Skills
Job Knowledge & Skills
• Advanced knowledge of food profession principles and practices.
• Excellent communication skills.
• Ability to meet deadlines
• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.
Job Experience
12 Years Experience Required
6 Years On the job
2 Years GCC preferred
Competencies
Collaboration
Accountability
Resilience
Quality
Leadership
Safety Management L4
Food Safety and Sanitation L4
Restaurant Themes L4
Creates Strategy - Proficient
Drives Performance - Proficient
Develops Future Leaders - Proficient
Brand Management L4
Quality Management L4
Education
Diploma in any related field