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Job Description
Technical Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
- Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly to Ensure consistency in the quality of dishes at all times.
- Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
- Contribute to menu creation.
- Manage food cost controls to contribute to Food and Beverage revenue.
- Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef as needed.
- Ensure compliance with local and company health, safety, sanitation and alcohol awareness standards.
- Monitor, train and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward.
Job Requirements
Minimum required Education and years of experience
- BS degree in culinary science or related certificate would be a plus.
- 7-10 years of experience
Language Proficiency
- Excellent English & Arabic, other language is an asset Minimum required Professional
Skills and Abilities
- Leadership
- Teamwork
- Quality
- Productivity
- Dependability and Ownership
- Customer Focus and Hospitality
- Adaptability
- Integrity
Professional Knowledge
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry’s best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- BS degree in Culinary science or related certificate would be a plus