| Job Location | Muscat - Oman |
| Education | Bachelor of Hotel Management(Hotel Management). |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
? Sous chef with experience in Banquet and catering.? Assist with the preparation and planning of meal designs.? Provide support to kitchen employees with various tasks including line cooking, food preparation, and dish plating.? Supervises and coordinates all activities of all cooks and banquet kitchen staff who are engaged in food preparation.? Should also be able to manage catering, banqueting parties and other special events.? Review banquet/catering event orders (BEO) on a daily basis and make note of any changes, Take feedback from guest about food for all the functions.? Develop and implement menus and back-up to continually improve revenues and profit? Recruit and train new kitchen employees to meet restaurant and kitchen standards.? Create schedules for kitchen employees and evaluate their performance.? Adhere to and implement sanitation regulations ,safety and HACCP regulations ? Manage the kitchen team in the executive chef's absence.? Monitor the performance of all kitchen staff and ensure all procedures are completed to the department standards.? Resolve customer problems and concerns personally.? Monitor and record inventory, and if necessary, order new supplies.? Be able to work well under pressure and meet deadlines? Ensure that all section in kitchen is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.? Review sales and food cost with the Executive Chef to ensure that all kitchen section and Banquet Kitchen is meeting budgeted costs.Mode of the Interview (F2F/ Video call/ Telephonic Others) Telephonic /F2F
Keyskills :
Sous Chef Chef Catering Hotel Management Chef de party kitchen
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