Supervise and ensure that all sections are ready for service on time.
Organize and set-up the kitchen / commissary as efficiently as possible to increase speed and maximize productivity.
Ensure that all culinary standards in all sections comply with company policies and 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 and keep the orders to par or accordance to the volume of business.
Ensure care and orderly handling of all raw products.
Check whether quantities prepared are according to recipes and specifications. Control food and operating costs by reducing wastage.
Ensure that the food cost and other controllable are on budget.
Ensure that all employees report for duty punctually wearing the correct uniform at all times.
Coach and maximize employee morale and 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 and professional service at all times.
Build of an efficient team of Employees by taking an active interest in their welfare, safety and development.
Supervise the Employees within the department, ensuring that the correct standards and methods of service are maintained as stated in Departmental Operations Manual.
Ensure that all employees have a complete understanding of and adhere to the Company's policy relating fire, hygiene, health and safety.
Job Details
| Date Posted: | 2015-03-06 |
| Job Location: | Beirut, Lebanon |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Nationality: | Lebanon |
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