Kitchen Chef

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