وظائف Rose City Catering Company

<div><br></div><div><span style="font-size: 11px;"><b>KEY DUTIES +</b></span></div><div><span style="font-size: 11px;">(1.) Ability to handle cash, credit card, and digital payment transactions</span></div><div><span style="font-size: 11px;">with full accuracy.</span></div><div><span style="font-size: 11px;">2. Ability to greet customers warmly and provide friendly,</span></div><div><span style="font-size: 11px;">professional service at all times.</span></div><div><span style="font-size: 11px;">3. Ability to process customer orders quickly and accurately during peak service hours.</span></div><div><span style="font-size: 11px;">4. Ability to maintain a clean, organized, and presentable cashier station at all times.</span></div><div><span style="font-size: 11px;">5. Ability to assist customers with inquiries about menu items, prices, and promotions.</span></div><div><span style="font-size: 11px;">6. Ability to coordinate with kitchen and service staff to ensure smooth and timely order delivery.</span></div><div><span style="font-size: 11px;">7. Ability to comply with all food safety, hygiene, and</span></div><div><br></div>

<p>Rose City Catering Company is looking for a passionate and skilled Chef de Partie to join our culinary team. The ideal candidate will have experience in American cuisine, with a focus on burgers and sandwiches. This is a fantastic opportunity to grow your career in a dynamic and fast-paced environment.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of American cuisine, particularly burgers and sandwiches.</li><li>Ability to work effectively in a team and independently.</li><li>Excellent knife skills and attention to detail.</li><li>Passion for food and commitment to quality.</li><li>Good communication and organizational skills.</li><li>Ability to manage time effectively and meet deadlines.</li><li>Culinary school diploma or equivalent experience is a plus.</li></ul>

<div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">1. Prepare authentic Italian dishes: pasta, pizza, risotto, grilled meats, and Italian sauces to the highest quality standards</span></div><div><span style="font-size: 11px;">2. Strong knowledge of fresh pasta making, traditional pizza dough</span></div><div><span style="font-size: 11px;">preparation, and authentic sauce preparation</span></div><div><span style="font-size: 11px;">3. Manage and operate the Italian cuisine station independently and efficiently 4. Ensure all Italian dishes prepared according to standardized recipes SOPs, portion sizes, and presentation guidelines</span></div><div><span style="font-size: 11px;">5. Maintain consistency in taste, quality, and presentation across all Italian menu items</span></div><div><span style="font-size: 11px;">6. Develop and suggest new Italian menu items and seasonal specials to enhance the dining experience</span></div><div><span style="font-size: 11px;">7. Monitor and control food costs through proper portioning and waste reduction 8. Ensure full compliance with food safety and hygiene standards HACCP 9. Supervise and train junior cooks assigned to the Italian station</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Diploma or Bachelor Degree in Culinary Arts or Hotel Management Experience: Minimum 9 years in culinary, at least 5 years in Italian cuisine Industry: Proven experience in large-scale institutional catering</span></div><div><span style="font-size: 11px;">highly preferred</span></div><div><span style="font-size: 11px;">• Languages: English is a strong advantage</span></div><div><br></div>

<div><br></div><div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">1. Prepare and serve hot and cold beverages: espresso, cappuccino, latte, Americano, cold brew, and specialty drinks to the highest quality standards 2. Strong knowledge of coffee beans, roasting profiles, grind sizes, and brewing techniques to deliver the perfect cup</span></div><div><span style="font-size: 11px;">3. Operate and maintain espresso machines, grinders, and coffee equipment efficiently and safely</span></div><div><span style="font-size: 11px;">4. Create latte art and maintain a high standard of beverage presentation 5. Manage the coffee station independently, ensuring speed and accuracy during peak service hours</span></div><div><span style="font-size: 11px;">6. Maintain a clean, organized, and hygienic work station at all times 7. Assist customers with beverage recommendations and provide</span></div><div><span style="font-size: 11px;">friendly, professional service</span></div><div><span style="font-size: 11px;">8. Monitor stock levels of coffee, milk, syrups, and supplies and report replenishment needs</span></div><div><span style="font-size: 11px;">9. Develop and suggest new seasonal beverages and specialty drink menus</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: High School Diploma or equivalent; barista certification is a strong advantage</span></div><div><span style="font-size: 11px;">• Experience: Minimum 5 years as a Barista in a cafe, coffee shop, or food service environment</span></div><div><span style="font-size: 11px;">• Industry: Experience in specialty coffee shops or international cafe chains is highly preferred</span></div><div><span style="font-size: 11px;">• Languages: English is a strong advantage</span></div><div><span style="font-size: 11px;">• Skills: Espresso machine operation; latte art skills; strong customer service skills</span></div><div><br></div>

<div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">1. Ensure food items prepared per standardized recipes, SOPs, portion sizes and quality standards</span></div><div><span style="font-size: 11px;">2. Strong culinary skills: Arabic, Asian, International cuisines</span></div><div><span style="font-size: 11px;">• 3. In-depth knowledge of food safety regulations and HACCP</span></div><div><span style="font-size: 11px;">4. Proficiency in recipe execution and portion control</span></div><div><span style="font-size: 11px;">5. Ability to fully manage kitchen operations in assigned department</span></div><div><span style="font-size: 11px;">⚫ 6. Supervise, guide, motivate staff and train new staff on recipes, techniques and food safety • 7. Monitor daily food inventory and coordinate with procurement team</span></div><div><span style="font-size: 11px;">• 8. Minimize food waste through portioning, storage and stock rotation</span></div><div><span style="font-size: 11px;">• 9. Support Executive Chef in controlling food costs and waste reduction ⚫ 10. Assist Executive Chef in developing and testing new menu items • 11. Prepare daily kitchen production reports for Executive Chef</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Diploma or Bachelor Degree in Culinary Arts or Hotel Management Experience: Min 9 years culinary, at least 3 years as Sous Chef</span></div><div><span style="font-size: 11px;">• Industry: Large-scale institutional catering experience highly preferred • Languages: English strong advantage</span></div><div><br></div>

<div><br></div><div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">• Develop, review, and update menus to ensure variety, nutritional balance, and alignment with approved budget and cost target</span></div><div><span style="font-size: 11px;">• Implement and maintain standardized recipes (SOPs) for all menu items to ensure consistency across all service locations</span></div><div><span style="font-size: 11px;">• Lead, mentor, and manage a large culinary team including Sous Chefs, Cooks, Kitchen Assistants, and Dishwashers</span></div><div><span style="font-size: 11px;">• Conduct regular performance evaluations and organize culinary skills development programs and food safety training sessions</span></div><div><span style="font-size: 11px;">• Implement and monitor HACCP plans for all food production processes • Analyze food cost reports and implement strategies to maintain food costs within the approved budget</span></div><div><span style="font-size: 11px;">• Identify opportunities for cost savings without compromising food quality or standards</span></div><div><span style="font-size: 11px;">• Continuously research and introduce new dishes, cooking techniques, and presentation styles to enhance the dining experience</span></div><div><span style="font-size: 11px;">Prepare and submit daily, weekly, and monthly operational reports</span></div><div><span style="font-size: 11px;">to the Management</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Diploma or Bachelor's Degree in Culinary Arts or Hotel Management</span></div><div><span style="font-size: 11px;">• Experience: Minimum 15 years in culinary, with at least 5 years in a</span></div><div><span style="font-size: 11px;">senior leadership role</span></div><div><span style="font-size: 11px;">• Industry: Proven experience in large-scale institutional restaurants, catering and hotels</span></div><div><span style="font-size: 11px;">• Languages: English is a strong advantage</span></div><div><br></div>

<div><br></div><div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">1. Strong knowledge of food cost calculation methods, recipe costing, and portion control standards</span></div><div><span style="font-size: 11px;">2. Implement and maintain food cost control systems and procedures across all kitchen operations</span></div><div><span style="font-size: 11px;">3. Review and update standard recipe costs regularly based on market price fluctuations</span></div><div><span style="font-size: 11px;">4. Monitor and analyze daily, weekly, and monthly food costs across all outlets and kitchen stations</span></div><div><span style="font-size: 11px;">5. Track and control raw material consumption, wastage, and variance against approved budgets</span></div><div><span style="font-size: 11px;">6. Identify cost overruns, wastage patterns, and inefficiencies and recommend corrective actions</span></div><div><span style="font-size: 11px;">7. Coordinate with procurement team to ensure purchasing aligns with</span></div><div><span style="font-size: 11px;">approved budgets</span></div><div><span style="font-size: 11px;">8. Ensure all menu items are priced correctly to achieve target food cost</span></div><div><span style="font-size: 11px;">percentages</span></div><div><span style="font-size: 11px;">9. Train kitchen and outlet staff on cost control awareness and waste reduction</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Bachelor Degree in Accounting, Finance, or related field</span></div><div><span style="font-size: 11px;">• Experience: Minimum 7 years in food cost control in catering, hotels, or food service</span></div><div><span style="font-size: 11px;">• Languages: Excellent command of English is essential</span></div><div><br></div>