Executive Chef - Oriental Food
Kazouza -
Cairo, EgyptPosted 5 years ago19Applicants for1 open position
- 8Viewed
- 0In Consideration
- 1Not Selected
Job Details
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Job Description
- Responsible for all items prepared and Ensure that all orders are prepared consistently and according to standard recipes
- Ensure meals are produced on time, and sufficient quantities are available for the various areas
- Maintain stock levels of all kitchens’ supplies, Check the daily storage areas and compare to the expected order volume
- Ensure all employees complying to the dress , appearance code , Highest hygiene and safety standards
- Oversee and supervise all kitchen staff Ensure all staff are aware of their duties and what is expected of them
- Coordinate with the Operations Manager for matters related to operations such as
- (Requisitions , planning , quality control and staff management)
- Teach new staff skills they require to perform their roles to the required standard
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
- Give staff feedback on their performance to enable staff development
- Delegate duties to kitchen staff as per the menu requirements
- Develop recipes
- Organize the kitchen as efficiently as possible to increase speed and maximize productivity
- Control food items for taste , quality , presentation and quantity
- Keeps food cost under control
- Assist for recruiting staff for the kitchen with the operations manager
- Orders, receives, and checks food from stores
- Manage kitchen stocks Ensure wastage is minimized by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilized to prevent food loss
- Oversee the ordering and control of stock levels
- Tests new available items.
- Informs all staff about complaints, improvements to be made, and mistakes that has occurred.
- Filling out attendance record, preparing work schedules, and vacation planning for kitchen staff.
- Checks all stations and fridges.
- Ensure catering staff are working safely at all time.
- Ensure staff are aware of and follow safe work practices at all times Assist other staff in the cleaning of the kitchen at the end of the shift
- Ensure his/her own work station is kept clean and hygienic at all times.
- Assist the Catering Manager as required Manage the Catering Department in the Catering Manager’s absence
- Assist the day-to-day running of the department
- Carry out other tasks as required by the Catering Manager
- Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
Job Requirements
- Bachelor degree or equivalent in hospitality major , Food production
- 5+ years’ experience in leading role in same field
- Cope with stress and workload
- High code of ethics
- Knowledge of documentation reviews and requirements analysis.
- Excellent verbal / written communication skills
- Excellent computer skills
- Ability to work well through others.
- Planning/Organizing Skills
- Punctual, organized and trustworthy
- Professional appearance
- Ability to manage other people
- Ability to motivate staff
- Attention to detail
- Ability to resolve conflict in a constructive manner
- Ability to solve problems and think-on-your-feet
- Willingness to take initiative and make decisions
- Ability to delegate tasks effectively