Job Description:
- Work with Head chef to produce diversified menus in accordance with the restaurant’s policy and vision
- Come up with new dishes which appeal to the clients, whenever required
- Establish the working schedule and organize the work in the kitchen so that everything works like a “TEAM”
- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customers’ requirements
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste
- Discover talented chefs and train them in order to reach the high standards of the location
- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
- Maintain order and discipline in the kitchen during working hours
- Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
- Help to control food cost and maintain food consistency in Center Production.
Job Requirement:
- Flexible working hours subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering talent.
- A team Player
- Strong Leadership Skills
