Key Result Activities:
- Ensure that all orders from the kitchen / commissaries are prepared consistently and according to the approved standard brand recipes and monitored by Casual Dining Executive Chef or Head Chef or Chef de Cuisine or Production Manager or Kitchen Manager.
- Decides on the recipes as per guidelines
Key Performance Area 2: Kitchen operations
Key Result Activities:
- Ensure that all culinary standards in all sections comply with company policies and procedures.
- Monitors daily work in different outlets and coordinates with the unit chef and manager and in case of deviations, corrective measures to be taken immediately.
- Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors, including seasonal food promotions.
- Establishes controls to minimize food and supply waste and theft in coordination with the unit chef and the cost controller.
- Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Creates new menus of different concepts of different ethnic background.
- Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
- Consults with Restaurant manager and owners regarding food production aspects of special events being planned.
- To recruit quality kitchen staff for old and new outlets.
- Evaluates food products to ensure that quality standards are consistently attained by adding different new plates and recipes.
- Monitors food and operating costs and control these by reducing waste.
- Ensures and maintains in the kitchen high levels of cleanness at all time.
- To motivate operations in ensuring that the correct standards are maintained as stated in the recipe manual.
- To ensure that all employees have a complete understanding and adhere to the company’s policy relating Fire, Hygiene, Health and Safety.
- Follows the standard operating procedures. Takes day-to-day decisions
Education: Bachelor's degree (B. A.) in Hotel management or equivalent combination of education.
Experience: 2 - 4 years related experience in casual dining concepts and / or training
Apply Online
- Ensure that all orders from the kitchen / commissaries are prepared consistently and according to the approved standard brand recipes and monitored by Casual Dining Executive Chef or Head Chef or Chef de Cuisine or Production Manager or Kitchen Manager.
- Decides on the recipes as per guidelines
Key Performance Area 2: Kitchen operations
Key Result Activities:
- Ensure that all culinary standards in all sections comply with company policies and procedures.
- Monitors daily work in different outlets and coordinates with the unit chef and manager and in case of deviations, corrective measures to be taken immediately.
- Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors, including seasonal food promotions.
- Establishes controls to minimize food and supply waste and theft in coordination with the unit chef and the cost controller.
- Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Creates new menus of different concepts of different ethnic background.
- Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
- Consults with Restaurant manager and owners regarding food production aspects of special events being planned.
- To recruit quality kitchen staff for old and new outlets.
- Evaluates food products to ensure that quality standards are consistently attained by adding different new plates and recipes.
- Monitors food and operating costs and control these by reducing waste.
- Ensures and maintains in the kitchen high levels of cleanness at all time.
- To motivate operations in ensuring that the correct standards are maintained as stated in the recipe manual.
- To ensure that all employees have a complete understanding and adhere to the company’s policy relating Fire, Hygiene, Health and Safety.
- Follows the standard operating procedures. Takes day-to-day decisions
Education: Bachelor's degree (B. A.) in Hotel management or equivalent combination of education.
Experience: 2 - 4 years related experience in casual dining concepts and / or training
Apply Online
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