Coordination of all kitchens, effective communication and strict organization.
Maintain all kitchens & storage facilities in perfect working condition and a hygienic status of the highest standard.
Planning, budgeting & purchase of products; quality control of delivered goods and their correct storage.
Develop, implement and maintain restaurant Diner menus, & special activities menus.
Cost Control on hand of recipe preparation, price comparisons & inspections during the preparation process.
Establish training programs both on the job and in the classroom.
Ensure health & safety of food storage, preparation & service.
Collecting and maintaining all HACCP-related documentation.
To liaise and coordinate with other supporting departments, Food and Beverage, Engineering, Housekeeping & Finance.
Maintaining the administrative office, establishing & maintain duty rosters.
Prepare evaluations and appraisals for kitchen staff, acting as a good motivator as well as the firm regulator.
Coordinating & driving monthly kitchen & back of house inspections with all supporting departments.
To manage correspondence in English and Arabic as required.
Monitors and/or maintain quality control standards.
Identifying actual potential problems, and near misses relating to HSEQ in the delivery of the products and services.
Identifying opportunities for improvement which may improve the service, make a job safer, improve the protection of the environment or enable a task to be performed more efficiently.
Ensuring a clean tidy workplace at all times through adequate housekeeping.
Immediately report any unsafe or unhealthy condition to his line supervisor/manager.
Report any incident that could affect the health or which has caused or can cause an injury to his line Supervisors/managers immediately.
