The Kitchen Chef leads, manages and organizes all aspects of food production to the highest professional standards . He/she is responsible for sanita?on in the production area , stocking , storage , quality control and production cost
Key Responsibilities
Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly
Trains all team members on pastry techniques and hygiene standards
Ensure the conformity of the products according to the companys and the HACCP standards and handle the relevants reports accordingly
Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction
Supervise food production, maintain quality and hygiene standards, displays expert knive skills and seek to con?nously improve the image of the operation
Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items
Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs
Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted
Prepare weekly work schedules for all kitchen personnel in accordance with sta?ng guidelines and forecasted labor costs
