| Job Location | Jeddah , Saudi Arabia |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Hospitality & Accomodation |
| Functional Area | Not Mentioned |
Back-of-house managementúÿÿÿÿÿÿÿÿAchieve operational objectives by:oÿÿÿContributing information and recommendations to strategic plans and reviewsoÿÿÿPreparing and completing action plans for the BOH team including daily responsibilitiesoÿÿÿAdhering to production, productivity, quality, and customer-service standardsoÿÿÿResolving BOH team issuesúÿÿÿÿÿÿÿÿAssist the Restaurant Manager in ensuring that all food items are estimated and prepared correctly to obtain maximum gross profit.úÿÿÿÿÿÿÿÿEnsure that proper cost-saving measures are applied in the BOH.úÿÿÿÿÿÿÿÿManage and supervise the kitchen team and the BOH daily operations.úÿÿÿÿÿÿÿÿEnsure proper and efficient communication between BOH and FOH staff by constantly communicating with the Floor Manager and the Restaurant Manager.úÿÿÿÿÿÿÿÿStay updated on all restaurant policies, memos, procedures, specials, promotions, etc.úÿÿÿÿÿÿÿÿBe responsible for identifying and following up on BOH maintenance issues.úÿÿÿÿÿÿÿÿAdhere to established restaurant standards of service quality, workplace health & safety, maintenance, hygiene & sanitation.úÿÿÿÿÿÿÿÿEnsure no unauthorized changes or use of logbooks, forms and checklists, recipes, etc. are applied.úÿÿÿÿÿÿÿÿDelegate tasks among team membersúÿÿÿÿÿÿÿÿBe responsible for approving all prepared food items that leave the kitchen.úÿÿÿÿÿÿÿÿBe responsible for any food returned by the guest and correct the issue(s) immediately.úÿÿÿÿÿÿÿÿEnsure good management of the kitchen during service hours to keep production and quality at their highest standards.úÿÿÿÿÿÿÿÿPlan the quantity of food to be prepared for the coming shift.úÿÿÿÿÿÿÿÿMake sure that all preparations always comply with restaurant recipe cards.úÿÿÿÿÿÿÿÿEnsure that all food is presented for service in a timely manner and in the correct sequence.úÿÿÿÿÿÿÿÿSpot kitchen problems and resolve them quickly and efficiently.úÿÿÿÿÿÿÿÿInstruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen.úÿÿÿÿÿÿÿÿAct as a replacement worker when short staffed.úÿÿÿÿÿÿÿÿEnsure that fresh and dry products are being used as per the FIFO procedure.úÿÿÿÿÿÿÿÿEnsure temperature records and food labeling are maintained up to date.úÿÿÿÿÿÿÿÿContinuously check that products in the restaurant kitchen are stored in proper containers at the appropriate temperatures.úÿÿÿÿÿÿÿÿImplement HACCP and other safety and quality control measures throughout the production process.úÿÿÿÿÿÿÿÿMaintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity, and efficiency.
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