Job SummaryTo 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 1Leads 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 mannerLeads 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 updatedAssure 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 metJob Responsibilities 2Additional Responsibilities 3Job 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 Experience12 Years Experience Required6 Years On the job2 Years GCC preferredCompetenciesCollaborationAccountabilityResilienceQualityLeadershipSafety Management L4Food Safety and Sanitation L4Restaurant Themes L4Creates Strategy - ProficientDrives Performance - ProficientDevelops Future Leaders - ProficientBrand Management L4Quality Management L4EducationDiploma in any related field
