الوصف الوظيفي
POSITION OBJECTIVE
Directly responsible for all kitchen functions, creating menu, submit technical sheets, preparation and maintenance of quality standards; sanitation and cleanliness; training of staff on methods of cooking, preparation, plate presentation, portion control. Contributes in the profitability of the Restaurant and the company.
Key Responsibilities:
Creation the menu of the brand.
Submit recipes and technical sheet of the menu.
Ensure that all food related items are consistently prepared and served according to the Restaurant’s recipes, portioning, cooking and serving standards of the Restaurant.
Evaluates kitchen personnel in coordination with the Restaurant manager.
Hires, interviews new kitchen personnel in accordance with the restaurant manager.
Innovate when needed and with the cooperation of the Restaurant manager.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paper work, including forms, reports and schedules in an organized and timely manner.
Establish with the Restaurant Manager and review technical sheets with cost control and operations.
Prepare a monthly inventory with the cooperation of the kitchen team
Ensure that all products are ordered according to predetermined product specification and received in correct unit count and conditions in coordination with the purchasing I receiving department.
Control food cost and usage by following proper requisition of products from storage areas, system, standard recipes and waste control in coordination with the Restaurant manager and the finance department.
Prepare cyclical staff menus in coordination with the Restaurant Manager and according to budgeted amount per head.
Adhere to local hygiene and sanitation laws.
Adhere to uniform appearance as per Restaurant policies and procedures.
Attend head department meetings when requested.
Perform daily line checks before service starts
Health, Safety and Security
Maintain the required standard of operational hygiene according to cleaning rotas at all times.
Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
Familiarize with emergency exits and evacuation procedures.
Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
General
Comply with the company’s corporate code of conduct.
Familiarize yourself with the company values and model desired behaviors.
Perform tasks as directed by the Management in pursuit of the achievement of business goals.
المهارات
Graduate in Bachelor of Hotel Management
Experience in Continental Cuisine is a must
تفاصيل الوظيفة
منطقة الوظيفة الدوحة, قطر
قطاع الشركة المطاعم وخدمات الطعام
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي السياحة والضيافة
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة 1
المرشح المفضل
المستوى المهني متوسط الخبرة
عدد سنوات الخبرة الحد الأدنى: 6
منطقة الإقامة الدوحة,قطر
الجنس ذكر
الشهادة بكالوريوس/ دبلوم عالي
https://www.bayt.com/ar/qatar/jobs/head-chef-continental-cusine-4159530/
نسخة للطباعة 
ابلغ عن اعلان مخالف