- Train and motivate all his subordinates on a regular basis.
- Establishes and maintains effective employee relations.
- Informs on a daily basis the Chef de Partie on all relevant information on operational and personal matters.
- Prepares on daily basis food requisitions as assigned.
- Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
- Performs all duties as maybe assigned.
- Controlscost by minimizing spoilage, waste, proper storage and exercising strict portion control.
- Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
- Make daily production list for his section in absence of the Chef de Partie.
- Produce with his staff all products according to restaurants recipes.
- Observes and tests all food being cooked samples all food before it is served.
- Reports any equipment on the section which needs repair or maintenance.
- Checks function sheets, daily menus, promotions and initiates requisition of food stuffs based on functions, menus and forecasts.
- Ensures freshness and suitability of products used by the section and that they are stored properly.
- Ensures smooth running of the section during direct supervisors absences
- Informs employees and supervisor about important events and news within the hotel operation.
- Establishes monthly reports according to requirements.
- Is familiar with all relevant company documentation and relevant OSMs for his/her field of responsibility.
Job Details
| Date Posted: | 2016-12-07 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Customer Service |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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