1.1. Ensure all work is carried out as per the contract and client specification.
1.2. Plan, organize and control the food services to ensure prompt, efficient and quality service to customers as per the required standards advised by superiors.
1.3. Liaise with the superior to discuss day to day operational requirement and to review achievements and improvements.
1.4. Ensure the staffs are trained to achieve excellence in customer handling.
1.5. Ensure awareness of the ‘Menu for the meal’ served and update subordinates accordingly.
1.6. Assist the chef by ensuring efficient operation of designated food and beverage areas.
1.7. Ensure smooth and timely supply of prepared / cooked food to clients as and when required.
1.8. Closely monitor staff during service hours and guide them as and when required.
1.9. Prepare duty roster of staff on site and monitor compliance. Ensure proper allocation of duties to control overtime and proper manning levels at all times.
1.10. Prepare daily requisition for the next day supplies considering customer turnover, menu, stock in balance and available items in stores.
1.11. Check incoming supplies from stores for quality, quantity, damage and spoilage.
1.12. Ensure the correct storage of food items and that stock rotation procedures are maintained.
1.13. Ensure that wastage control measures are in place and are complied with.
1.14. Supervise periodic inventories.
1.15. Ensure that all kitchen tools and equipment are in working order and inform the malfunctioning to the concerned immediately.
Job Details
| Posted Date: | 2018-05-09 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Catering/Food Services/Restaurants |
| Monthly Salary: | US $1,000 |
Preferred Candidate
| Career Level: | Mid Career |
| Gender: | Male |
| Degree: | Diploma |
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