Executive Chef – Sunny Side Up
• Supervise & ensure that all sections are ready for service on time.
• Organize & set-up the kitchen / commissary as efficiently as possible to increase speed & maximize productivity.
• Ensure that all culinary standards in all sections comply with company policies & procedures. Maintain high levels of cleanness at all time in the kitchen / commissary.
• Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately.
• Check daily all storage areas & keep the orders to par or accordance to the volume of business.
• Ensure care & orderly handling of all raw products.
• Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage.
• Ensure that the food cost & other controllable are on budget.
• Create new & different new recipes.
• Ensure that all employees report for duty punctually wearing the correct uniform at all times.
• Coach & maximize employee moral & productivity.
• Train the culinary employees in all sections of kitchen/commissary, in the skills necessary for them to perform their function to the highest possible standards.
• Ensure that all employees provide a courteous & professional service at all times.
• Build of an efficient team of Employees by taking an active interest in their welfare, safety & development.
• Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained as stated in Departmental.
|Job Location:||Al Kuwait, Kuwait|
|Company Industry:||Catering/Food Services/Restaurants|