Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Hires, disciplines, and when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Keeps cooking stations stocked, especially before and during prime operation hours
Ability to define problems, collect data, establish facts and draw valid conclusions
Oversees and organizes kitchen stock and ingredients
Leads kitchen team in chef's absence
Assists head chef with menu creation
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