Job Summary

To ensure that the standard and quality of the food production and the hygiene as per the brand guidelines and SOP and is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.

Job Responsibilities 1

Leads 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 manner

Leads 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 updated

Assure 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 met

Skills

Job Knowledge & Skills

• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.

• A strong knowledge of supplier chains and produce quality within the given market

• Awareness of local, state and federal health and sanitation laws

• Has full knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients and cooking methods used to produce excellent, consistent food.

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• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Total   6 year(s) On Job     2 year(s) GCC    2 year(s)

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Quality Management L3

Stocks and Sauces L3

Food Safety and Sanitation L3

Food Presentation L3

Culinary Techniques L3

Creates Strategy - Developing

Drives Performance - Developing

Develops Future Leaders - Developing

Education

Bachelor's Degree in Culinary Arts or any related field