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Job Description
- Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted
- Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Supervise food production, maintain quality and hygiene standards, displays expert knive skills and seek to continously 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
- 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%27s and the HACCP standards and handle the relevants reports accordingly
- Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction
Qualifications
- 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
- Commercial Understanding: level 2
- Driving and Achieving results: level 1
- Teamwork: level 3
- Attention to details: level 2
- Change and Adaptability: level 2
- Customer Focus: level 2
- Initiative: level 3
