Role Purpose

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 Responsibilities

• 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 company’s 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 staffing guidelines and forecasted labor costs

Qualifications

• 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