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Job Description
- Ensure the correct preparation and presentation of a consistent level for all food items prepared
- Be involved in planning and developing menus for all company concepts considering factors such as product availability, service cost, marketing conditions, number to be served, etc.
- Establish and maintain appropriate food portions with respect to the pricing policy
- Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Coordinate and supervise the ordering of all food supplies and kitchen operating equipment; approve all products to meet quality standards; keep cost accounts; and take responsibility of food preparation areas
- Ensure the highest hygiene standards
- Supervise the maintenance and cleanliness of all food preparation equipment and areas
- Set up control systems, which will assure quality and portion consistency
- Manage and motivate workforce by hiring, training, supervision, scheduling, meetings, development, counseling, performance evaluation, goal settings, teamwork, communication
- Ensure constant training is provide on all F&B related subjects, kitchen standards and company policies
- Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies
- Understanding of financial procedures, which include forecast, budget, cost related issues, profit maximization and P&L statements
- Handle property, equipment, uniform and food & beverage products with care and take ownership, this includes the retrieving, stocking, cleaning and service of all these items