| Job Location | Kuwait |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
Works closely with the Executive Chef/Executive Sous Chef to execute the strategy and focuson meeting and exceeding departmental and organizational goals. Assists in menu development/execution to ensure product quality and food cost management. Participates in the development of operating budgets and administers those budgets on anongoing basis by monitoring and tracking food & nonfood expenses. Helps to manage wages, productivity, and expenses in accordance with business demand. Oversee and ensure that restaurant policies on employee performance appraisals are followedand completed on a timely basis and ensure culinary associates are cross trained to supportsuccessful daily BOH operations. Motivates culinary associates by engaging in recognition, coaching, performance reviews, andperformance management. Ensures quality of food matches in accordance with recipes cards and brand standards.Organizes a schedule for refreshing training whenever necessary with measures of portioncontrol aligning with monthly customer feedback and survey. Ensures compliance with all local, provincial, and federal health & food safety regulationstraining culinary associates at the same time on proper handling of due diligence with criticalcontrol points. Assists the Executive Chef/Executive Sous Chef in maintaining standard recipes on local & globallevel. Should be well versed with material management system and cross check the inventory relatedvariances for assigned brands. To assist the Executive chef/Executive sous chef in building an efficient process for runningpromotional, catering events etc. Understands the guest expectations related to food quality and presentation and ensuresculinary associates strive to meet or exceed expectations and help build guest loyalty. Review & submit periodic reports that helps improve transparency, standards of operation &overall efficiency/profitability. Daily branch visits to monitor the culinary operations. To monitor the menu availability on daily basis and track the reasons for non-availability andto find the solution to overcome the non-availability situation.
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