| Job Location | Muscat, Oman |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
DUTIES & RESPONSIBILITIES1.?Daily? To inspect the kitchen area, cold rooms, food storerooms and kitchen equipment - to maintain standard cleanliness and proper hygiene.? To ensure that all food as are prepared on time and meet quality and quantity standards.? To ensure the implementation of a correct ?food production schedule? for each department and for each crew to maximize effectiveness and efficiency of employees? working schedule.? Estimate food consumption and requisition or purchase food.? Ensure that each department/section place an order for next day consumption based on their par stock levels.? Ensure proper receiving, storage, production and presentation of foods in compliance with the On The Wood standards.? Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review ?waste/spoilage logs?).? To ensure that adequate supply of raw materials by checking and proper taking of an inventory of stock levels and prepare details for requisition.? Manages the kitchen and ensures compliance with all standards of best practices.? Ensure that safety standards, sanitary and good hygiene requirements are met every day.? Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.? Review Daily Flash Report and actively involved food and Labor cost controlling.? Ensure proper usage and maintenance of all machinery, equipment, and utensils at all times.? To fill up necessary official forms needed in the operations.2.?Weekly? Attend a meeting to ensure all functions will be executed accurately.? Review employees? working schedule based on operation needed.? To ensure the smooth running of all kitchen departments.3.?Monthly? Ensure end of the inventory is accurate and completed.? Review ?Par Stock Level? for each item and each department based on the current operational situation.Special Work or Assignments? To ensure that proper staffing for maximum productivity and high standards of quality.? Ability to supervise food production and allocate work effectively.? Ability to maintain outstanding hygiene conditions.? Ability to control food stock effectively.? The ability to recommend on staff selection, provide training and report on the progress of performance.? Ability to provide references and ensure compliance with house rules by staff.? Ability to maintain good relation with staff and fellow workers (Teamwork).? To assign a designated and responsible staffs in performing all the necessary activities/operations in the kitchen during his absence.
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