Job Description

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.