| Job Location | UnitedArabEmirates |
| Education | Diploma |
| Salary | Not Mentioned |
| Industry | Chefs / F&B / Housekeeping / FrontDesk |
| Functional Area | Not Mentioned |
1.1Monitors all duty schedules in the kitchen operation.1.2Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends.1.3Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.1.4Evaluates the performance of the assigned team and initiates promotions.1.5Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.1.6Frequently tours through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.1.7Develops food promotions and initiates the appearance of guest chef?s if the situation requires.1.8Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.1.9Handles guest complaints directly if the situation requires.1.10Drives together with the Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.1.11Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.1.12Ensures that the immediate reliever is well informed about all relevant operational issues.1.13Directs the development of future Executive Sous Chefs / Chefs.1.14Monitors all food par stocks.1.15Drives with the Food & Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.1.16Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards1.17Monitors all goods transfers to other areas.1.18Initiates spot checks on expiry dates of all food products.1.19Ensures the proper handling of all FF&E and operating equipment.1.20Stays updated on changing food service trends i.e. new products, presentation and operating equipment.1.21Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.1.22Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).1.23Attends all regular department head meetings and conducts at least two monthly meetings with his Sous-chefs and other key personnel to maintain open communication lines.Participates actively to meet / maximize the departments? revenue forecast and exercises the constant control of the operational costs.Familiar with the company?s internal policies and all safety policiesKeeps himself updated on all business activities of equal competitors and changing industrial trends.Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.Prepares or supervises the preparation of all menus.
Keyskills :
Management
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