To assist the Executive Chef/ Exec. Sous Chef and be a team leader in general in providing an effective service for all the functions and in all food outlets for external and internal customers.
Responsibilities
Attends daily Briefing, 15 minute Training and other related trainings/ meetings assigned by the Management.
To work as directed on appropriate section and directed by the Executive Chef/ Sous Chef.
Effectively operates the Department with his team.
Directs and supervises whole team in their work.
Promotes and maintains effective communication between Supervisor and each other.
To make sure all food is prepared to the correct standard and in conjunction with use charts.
To ensure good food quality and correct quantity and make sure that all food items are sent to the correct area on time.
Check all outlets on food presentation, standards and adequate set- up for each meal period.
Conducts taste panel with use records to ensure high quality of product.
Comes up with the new ideas and suggestions for his department.
Prepares and check the order for storeroom according to production charts.
Control of overproduction and wastage for each function.
Cover administrative work, ensure accuracy of all the form logs, steak and fish charts, Brand standards/ 70 points checklist and use records.
Assist the Executive Chef/ Sous Chef in the preparation and service of food ensuring that the highest standards are maintained at all times.
Follows First In, First Out Procedures ( FIFO).
Ensure implementation of safety standards.
Maintains the sanitary standards and “clean as you go policy”
Acceptable standards of personal cleanliness and hygiene.
Job Details
| Date Posted: | 2013-08-19 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Mid Career |
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