SCOPE AND GENERAL PURPOSE OF JOB
• Ensure quality and presentation of all food served throughout the company.
• Ensure effective communication, cooperation and assistance to all necessary departments. To be fully supportive, ensuring positive team building with all superiors, peers and subordinates.
• Achievement of minimum wastage and effective food cost.
• In charge of cleanliness and hygiene for all working areas.
• Supervise and participate in all aspects of kitchen work. Remaining fair and impartial at all times.
• In order to develop the Employees he/she has to guide motivate and train them.
• In charge of all kitchen training.
• Maintain good communications within his/her own and other related departments, (especially with restaurant outlet manager). Conducting him(her)self in a professional and courteous manner at all times.
• Monitor systematically the performance of the department and all kitchen employees and intervene immediately if deviations occur.
DUTIES AND RESPONSIBILITIES
OPERATIONAL FUNCTIONS
1. Ensure that all employees report for duty punctually wearing the correct uniform at all times.
2. Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
3. Boost, develop and maintain employees’ morale within his/her department.
4. Maintain good communication within his/her department.
5. Ensure that all employees provide a courteous and professional service at all times.
6. Ensure that training is carried out and monitors results.
7. Ensure that all employees have a complete understanding and adhere to the company’s Employee Rules and Regulation.
8. Ensure good discipline and behavior of all employees in his/her department
9. Supervise his/her employees to ensure a smooth and efficient operation of his/her department.
10. Ensure that the Department Operational Budget is strictly adhered and that all cost is strictly controlled.
11. Ensure that all employees have a complete understanding and adhere to the company’s policy relating to fire, hygiene, health and Safety.
12. Attend operation meetings, department heads meeting and other meeting as required.
13. Must be familiar with all policies and procedure relating to his/her department.
14. Maintain high standards of culinary skills regarding preparation and presentation and closely monitoring portion conformity and ingredients specifications.
15. Ensure the kitchen areas are clean and equipment is functional, and that maintenance requirements are promptly forwarded to the engineering department.
16. Checking good quality and quantity of all foods prepared and served. he/she must keep a close watch over all food materials used with a view to eliminate waste and spoilage.
17. Meticulous in cleanliness and orderliness in accordance with the hygiene & sanitation standards.
18. Discuss with the management regarding menu adjustments, when he/she feels they are warranted. To be aware of seasonal availability and price fluctuation.
19. Ensure that all decisions made corresponds with management policies.
20. Maintain a hard working atmosphere in the kitchen, so that morale is maintained at a high level.
21. Assure that damaged utensils do not put into service, watching particularly for cracked or chipped china wares. To train all employees to do likewise.
22. Approach of preventive maintenance in regards to all kitchen equipments.
23. Maintaining all operational standards.
24. Formulate menus discussion and approval of the higher management.
Job Details
| Date Posted: | 2013-06-04 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Support Services |
| Company Industry: | Catering/Food Services/Restaurants |
| Joining Date: | 2013-06-15 |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Bachelor's degree / higher diploma |
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