Job Purpose

·     The Kitchen Chef is responsible for implementing efficient and economic production of quality food within the allowed budget, whilst maintaining high standards of cleanliness and hygiene. He is responsible for the food preparation and the supervising of cooks. He will train kitchen personnel on all related culinary activities; estimate with the close collaboration of the Kitchen Manager the food consumption; the standardization of production recipes; and ensures proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

• Supervise the wellness of the ongoing work in that section.
• Set the weekly leaves of the employees.
• Maintains a clean and safe work environment.
• Watch out the wastage of the goods and the food cost.
• Supervise the preparation and production of all prepared food, playing the leading role in controlling all the operations of production.
• Prepare all menu items, mixes, salads, condiments, sauces, and main ingredients using recipes, portions, and methods established by the Company.
• Process meat, chicken, and vegetables according to the recipes, portions, and methods established by the Company maintaining international standards of health guidelines for food preparation and safety.
• Train and coach, all new hired employees in his/her department to meet job requirements and supervise their performance.
• Maintain a clean and safe work environment in the kitchen; Keep all work equipment as clean as possible at all times.
• Performs miscellaneous job-related duties as assigned.

Skills

Knowledge, Skills, and Experience

·   TS in Hospitality Management or a related field.

·   At least 8 years of work experience directly related to the duties and responsibilities specified.

·   Advanced understanding of professional cooking and kitchen skills.

·   Knowledge of Food Safety & HACCP.

·   Advanced understanding and knowledge of safety, sanitation and food handling procedures.

·   Ability to maintain high quality control standards.

·   Knowledge of supplies, equipment, and/or services ordering and inventory control.

·   Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.

·   Good interpersonal and leadership skills.

·   Proven knowledge in Good Manufacturing Procedures and Food Hygiene

·   Ability to take direction, offer direction, and to work in a team environment.

·   Understands oral and written instructions in English & Arabic.

·   Handles multiple priorities, works under stress.

·   Must have problem solving abilities, be self-motivated, and organized

Physical Requirements of the job

· Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises.

· Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day.

· Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.