პრემიუმიKitchen Chef
დეტალები
ვაკანსიის აღწერა
Job Description
Title: | Kitchen Chef |
Reports to: | Executive Chef |
Subordinate: | CDP Open Kitchen Area, Production Team, Admin assistant |
External Relation: | Suppliers, Maintenance People |
Summary of Position:
Responsible for Ordering, receiving storing and repairing quality standard food on a timely manner. Make sure food cost, waste and staff meal cost are as per company budget, maintain great friendly relationship between team members, assign duties as needed to complete the jobs on a quality and timely manners.
Duties & Responsibilities:
Make sure the kitchen has enough products for the team to prepare the recipes as per business needs.
Make sure on hand count is taken everyday and the ordered quantity is as per business needs, the purchase order is recorded on our inventory system and the supplier and purchasing manager have been notified.
Make sure the temperature log is being logged on a daily and hourly basis as per temperature log sheet.
Make sure the opening and closing checklist are done properly, line check is done by all cooks before the opening hours.
Make sure to check the expiry date quality and damaged products while receiving and return all non conforming products.
Schedule all employees as per business needs, report to HR any absence, missing clock out or approved sick leave.
Make sure all food is stored as per the right temperature, no food left out of the fridge.
All team members are following the prep sheet and recipe cards, taste all sub recipes as needed to verify food quality as per company standard.
Be available during rush time on the line observing ticket time and quality of food.
Follow up on production items, make sure all info is logged on the production sheet, waste sheet and staff meal sheet.
Assign breaks for the team as needed make sure your team is full and ready for the service as per business needed.
Follow up on cleaning duties and make sure the restaurant is clean at all times, night shift closing duties are done properly.
Review and sign the waste sheet, production, and staff meal every day.
Conduct inventory count at the end of every month.
Report all maintenance malfunctioning equipment and make sure they are repaired on time.
Qualifications:
3+ years of experience in a similar role.
Well understanding of HACCP and food safety
Italian kitchen experience, pasta and pizza at least
Experience in leading a team of 10 people and above
Good knowledge of words and excel
Experience in POS systems and inventory management system
Good people skills, empathetic to others
KPI’s:
COGS
Quality and time of served food
Relationship with team