Description

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of managing and training kitchen staff
• Oversee the work of subordinates
• Coordinate daily food service operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with HAACP, sanitation and health and safety regulations
• Create detailed reports on weekly, monthly and annual inventory, revenues and expenses
• Manage and deliver event orders with excellent service delivery

• Proven experience as Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificates and experience
• Personnel shall be accountable for executing their duties in a safe manner.