Responsible for planning and managing operations in assigned kitchen in order to exceed company targets for growth and profitability with outstanding product and service execution and Ensure the foods are prepared in order, timely and quality manner with the supervision of the kitchen staff.
\[JOB DUTIES AND RESPONSIBILITIES:
-Manage food quality standards by monitoring food safety by apply HACCP system
-Responsible for work safety and hygiene for maintain health safety
-Develop and cross train all team members on Kitchen equipment and food standard.
Assign daily work stations and manage breaks for rotation and maintain knowledge of kitchen staff within kitchen sections.
-Collaborate and guide with restaurant management on any special requests relevant to the growth of the business or customer satisfaction.
-Manage the day-to-day operation to meet brand objective and support the Restaurant manager
-Identify and solve real problems such as menu, products cost and quality of food.
-Cleans, organize and maintain walk in refrigeration ,prep and dry storage area in specific safe manner
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