Profile:

- Solid experience in International cuisine
- Good French language skills
- Ability in dividing responsibilities & monitoring progress
- Outstanding communication and leadership skills
- Up-to-date with culinary trends and optimized kitchen processes


Tasks:

· Manage mise en place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales

· Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard

· Solve any customer complaint on food and investigate for the complaints

· Select and develop standard recipes for menu items to ensure consistent quality

· Analyze and set action plan for menu engineering and create/update menu items

· Be a main key player in food tastings conducted in the outlet and set action plan according to committee’s feedback

· Effective people management: check schedules; follow up on rules and regulations…

· Ensure and maintain quality and hygiene standards at all times

· Conduct inventories and manage food cost and wastage

· Provide initiatives to reduce kitchen costs without affecting quality and customer satisfaction

· Responsible for preparing the Manpower Planning and participate in recruitment activities