Kitchen Chef

Job Summary

The Kitchen Chef leads, manages, and organizes all aspects of food production to the highest professional standards. He / she is responsible for sanitation in the production area, stocking, storage, quality control and production cost.

Key Accountabilities

• Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly.
• Trains all team members on pastry techniques and hygiene standards.
• Ensure the conformity of the products according to the company’s and the HACCP standards and handle the relevant reports accordingly.
• Prepare high quality menu items and ensure conformity to set recipes of the brand to maintain image and customer satisfaction.
• Supervise food production, maintain quality and hygiene standards, displays expert knave skills, and seek to continuously improve the image of the operation.
• Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items.
• Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs.
• Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

Qualifications, Experience, Knowledge

• Technical Degree in Food and Beverage or Hospitality Management
• 3-4 years of experience in F&B operations, out of which 1 is in a similar role
• Proficiency in MS Office
• Fluency in English

Competencies

• Commercial Understanding
• Driving and Achieving results
• Teamwork
• Attention to details
• Change and Adaptability
• Customer Focus
• Initiative