INDICATOR OF SUCCESS:
•To managing food cost efficient and effectively as per the company strategy
•To maintaining the given budget in the operation and production area
•To follow and implement the SOP’s
•To train and develop the staffs
•To maintain pleasant relationships with all vendors and suppliers
•To perform food trials
•To order, store and manage all food items
•To ensure all standards and records are maintained and followed in the kitchen
•To ensure proper hygienic storage methods are utilised to prevent food wastage and contamination beside other items
•To manage proper inventory
•To maintain hygiene standards in the kitchen and stores
•Oversee the ordering and control par stock levels at all time
•To create value and remain open to new ideas and perspectives.
•To demonstrate respect among the teams.
•Insure food consistency of portion , taste and presentation
AREAS OF RESPONSIBILITY:
· To take over all responsibility of the kitchen operation
· To ensure all kitchen staff are aware of standards & expectations of the Guest
· Responsible for the training, induction and development of the kitchen staff on the areas of hygiene, cleanliness, menu knowledge, production method presentation and portions
· Conduct daily shift briefings to kitchen colleagues
· To train the CDP, DCDP and Commi’s in all areas of REVEL system periodically on (Inventory, Recipe, Purchase, Food cost, Attendance)
· Ensure a positive relationship exists in the department staff and between other departments.
· Prepare recipe book
· Balance operational, administrative and staff needs
· Ensure proper staffing and duty scheduling in accordance to operation requirements on weekly basis.
· Follow HACCP standards (Storing, Cross contamination, temperature)
· To be responsible & communicate to the Head Chef / Operations Manager during service for timing and progress of all dishes
· To control wastage and to maintain food cost.
· To ensure the food cost is maintained in line with the management expectation at all time.
· To manage and maintain the inventory of daily supplies appropriately.
· To prepare the LPO and following up for the supplies and items, by maintaining one point of contact with the purchase department.
· To manage inventory of dry items with less shelf life on FIFO basis.
· To ensure that in the preparation and presentation of food, the highest standards are maintained at all times as per the specification of the recipe book.
· To keep the Head Chef / Operations Manager aware of any problems within the kitchen. These would include staff, Health & Safety, equipment and supplies any other areas connected with the kitchen organisation.
· To constantly focus on guest care and service. Ensuring that everything that is done well to improve and enhance the guest experience.
· To handle the guest food complaints and deliver the dishes to their specific requirement.
· To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies.
· To ensure that the correct and same ingredients are used as specified by the recipe book to ensure quality is upheld at all times.
· To perform food trials and R&D on the menu and dishes to improve the choices.
· To take responsibility for all dishes prepared and served in the kitchen.
· To attend any necessary training sessions or meetings.
· To make sure that company policy, the vision statement, and departmental objectives are followed and utilised at all times.
· To accept and perform any additional scope of duties if requested by the management.
· To ensure that all appliances, fixtures and fittings are safe and work in accordance with health & safety regulations.
· To be fully aware of the restaurant fire safety procedures and Health & Safety regulations.
· To use and maintain kitchen equipment as per specification and keep periodically serviced
Job Type: Full-time
Pay: RO400.000 per month
Experience:

• Sous Chef: 3 years (Preferred)

Language:

• English (Required)

License/Certification:

• HACCP (Required)