Role Purpose

Assisting the Executive Chef on overseeing the operation of the kitchen with more involvement on the day-to-day work of the kitchen and focused on the product quality in terms of product quality (send recommendations to the Executive Chef for the choice of products, ingredients,) and platting (presentation) while maintaining high standard of production and optimizing costs.

 

 

Accountabilities

Kitchen management:

Support the Executive Chef in the planning, maintenance, and pricing of the restaurant menu through adaptability to the market trends, customers’ needs & competition to ensure profitability and competitiveness.

 

Supervise the standardized operations, recipes and portioning to ensure the cost controlling and maintaining quality.

 

Implement the policies and procedures in the kitchen to ensure compliance with the Brand’s policies and governmental regulations.

 

Support in the development of the kitchen staff through providing performance feedback, appraisal and conversations, coaching…etc. to ensure the achievement of the restaurant’s objectives and to ensure proper development for the staff.

 

Supervise closely the kitchen’s workforce through deciding on staff’s vacations, breaks…etc. to fulfill the operation needs and maintaining the quality of service.

 

Customer satisfaction:

Maintain customers’ satisfaction through applying all the comments and feedback to enhance quality of food and presentation.

 

Quality & cost control:

Maintain quality control on the production and service (including and not limited to HACCP, FIFO, and the best before dates of the ingredients) to ensure meeting the brand requirements and positioning in the market.

 

Receive the ingredients and products to the kitchen and ensuring the right processing of the material and products to maintain freshness and quality.

 

Execute the maintenance, hygiene, health & safety plan in the kitchen to ensure best in class standards are applied during the assigned shift.

 

Execute the preventive maintenance strategy for the kitchen to avoid any rodents’ presence in the kitchen & to ensure hygiene standards are met.

 

Execute the corrective actions developed by the executive chef based on the audit results from the quality control department to ensure successful application of the recommendations.

 

Participate with the executive chef in optimizing the costs without affecting the quality or the operations through searching for economic ingredients and convince the main brand to utilize them.

 

Prepare daily reports tackling the kitchen operations, incidents…etc. to be submitted to the executive chef to take the proper actions.

 

Job holder accountabilities are not limited to the above mentioned, the line manager can assign additional responsibilities when required.

Job Requirements:

Education

 University degree from hospitality or culinary school or academy

Experience

 At least 5 years of operations in a similar position

 Ability to read financial reports and forecasts (cost and forecasting)

 Good knowledge of the sanitation and the regulations from the municipality

Job Details

Preferred Candidate

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