Training, developing and motivating employees and supervisors in the culinary field to adhere to the standards of professional food preparation and a high professional level.
• Preparation and diversification of food menus, main and side dishes, appetizers, desserts and drinks according to the needs of the season.
• Accurately prepare the contents and ingredients for all food and beverages, circulate them and ensure their application.
• The work team teaches the various preparations according to the recipes and standards meticulously, and follows up and discusses the various development methods to improve the kitchen.
• Work on exceptional leadership by creating a positive work environment, providing advice to employees as required, demonstrating a specialized and professional approach to management.
• The ability to direct what is related to all operations in the kitchen.
• Understand the employees ’positions and tasks well, so that it can fill the deficit during their absence or determine the appropriate alternative to fill the gaps.
• Establishing standards, monitoring performance, and transmitting various directives to subordinates.
• Using interpersonal and communication skills in leadership and dealing with kitchen workers and with management.
• Fully aware of sound financial and business decisions, and he must have credibility, honesty and leadership ability.
• Provides and supports service behaviors in order to satisfy the guests and maintain the level of service as much as possible to maintain their satisfaction.
• Improving the service by communicating with individuals to understand the needs of the inmates, directing instructions to them, paying attention to the echo or their backward opinion, leading and personally providing guidance to the staff if necessary.
• Accepting responsibility and developing supervisors and subordinates in order to reach the supreme goal and the stated goals.
• Reviewing staff levels to ensure the service provided to guests, as well as operational services and financial goals.
• Actively involved in developing the menu and maintaining updated and accurate costs of all dishes prepared and sold in the food and beverage process.
• It works on developing the menu and maintaining updates and comprehensive knowledge of the costs of prepared and sold dishes in the food and beverage section.
• Determine the ideal way in which food should be presented and present it with distinctive decorations.
• Supervising the quality of the presented products in terms of presentation and flavor.
Ensure that the highest and most accurate standards of quality and public health are applied.
• Storing food and disposing of spoiled and expired food and registering it in the special list of materials.
• Ensure that food is stored in the correct, proper and proper way.
• Carry out a periodic inventory of equipment, equipment, machinery, food and beverages, and submit periodic reports to the line manager.
• Knowledge of the necessary and correct temperatures for all food products during preparation and during their presentation.
• Ensure that all tools used in the kitchen have been maintained and are working properly in accordance with the health department guidelines and hotel standard.
• Review customer satisfaction cards well to obtain guest satisfaction and identify any part that needs improvement according to their feedback.
• Coordination with the Finance Department - Purchasing Department to obtain goods, services and materials required in accordance with the standards and food manufacturers with high accuracy.
• Ensuring that all products are well prepared and meet pre-set quality standards.
Ensuring personal hygiene standards, workplace cleanliness and good appearance for all restaurant employees.
• Ensure that all restaurant employees hold safety and public health certificates.
• Ensure that standards for purchasing and receiving products and storing food are in accordance with the hotel's policies.
• Interacting with the guests to get their views on the quality of the food, its presentation and the levels of service in general.
• Responding effectively to customer requests and complaints and working to solve their problems.
• Maintaining the level of quality in preparing, storing, sending and serving food.
• Imposing and following all safety measures in place and specified for workers in the kitchen and food service.
• Discussing the daily cost of food and preparing reports with both the Operations Manager and Quality Manager.
• Review the established weekly and monthly work schedules.
• Attending the daily morning meetings and various management sessions.
• Determining the developmental needs of the kitchen staff, taking into account their guidance, direction and assistance to educate them and develop their skills.
• Training of new employees on the basics of good cooking and experience in serving dishes.
• Reviewing the finished products before sending them to the guest by the quality, method of presentation and temperature, and to ensure that the order is delivered on time by the waiter.
• The ability to perform additional duties as needed as decided by the hotel management.
Ensure that disciplinary procedures and documents are completed in accordance with the applicable budget and management policy.
• Reviewing all the terms of reference for products, food and beverages and ensuring their compliance with health safety, and training the staff on that.
• To continuously submit periodic reports on all work in the kitchen and restaurant to the line manager.
• Carry out all the duties of the cook and the assistant cook whenever required to do so.
• Raise the attendance and departure schedules of the department's employees, schedule annual vacations for them, evaluate performance and raise them to the human resources department.
• Educating and training beverage preparers and coffee preparers on the preparation and method of presentation, feeding the administrative departments with drinks, and ensuring that the administrative stores are completed with what is necessary periodically.
Requirements:
Appropriate academic qualification
Previous work experience in 5 and 4-star hotels as a minimum
