Executive Chef / Head Chef
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الوصف الوظيفي Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Kitchen operations Monitors daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately. Stock Management Ensures care and orderly handling of all raw products. Checks whether quantities prepared are according to recipes and specifications. Controls food and operating costs by reducing wastage. People management Coaches in maximizing employee moral and productivity. Trains the culinary employees in all sections of kitchen / commissary to the highest possible standards. Ensure that all employees always provide a courteous and professional service. Builds of an efficient team of employees by taking an active interest in their welfare, safety and development. Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in Departmental Operations Manual. Ensures that all employees have a complete understanding of and adhere to the company ‘s policy relating Fire, Hygiene, Health and Safety.
Quality Orientation Fact Finding Planning & Organising Results Focus Interpersonal Awareness Resilience تفاصيل الوظيفة |
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