1. Supervise & ensure that all sections are ready for service on time.
2. Organize & set-up the kitchen / commissary as efficiently as possible to increase speed & maximize productivity.
3. Ensure that all culinary standards in all sections comply with company policies & procedures. Maintain high levels of cleanness at all time in the kitchen.
4. Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately.
5. Check daily all storage areas & keep the orders to par or accordance to the volume of business.
6. Ensure care & orderly handling of all raw products.
7. Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage.
8. Ensure that the food cost & other controllable are on budget.
Create new & different new recipes.
9. Ensure that all employees report for duty punctually wearing the correct uniform at all times.
10. Coach & maximize employee moral & productivity.
11. Train the culinary employees in all sections of kitchen/commissary, in the skills necessary for them to perform their function to the highest possible standards.
12. Ensure that all employees provide a courteous & professional service at all times.
13. Build of an efficient team of Employees by taking an active interest in their welfare, safety & development.
14. Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained as stated in Departmental.
15. Ensure personal hygiene of the staff is maintained.
16. Spot problems and resolve them quickly and efficiently.
|Job Location:||Al Farawaniyah, Kuwait|
|Company Industry:||Catering, Food Service, & Restaurant|
|Career Level:||Senior Executive|