Roles & Responsibilities:
Leads kitchen team in chef’s absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation.
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
· Checks periodically expiry dates and proper storage of food items in the section.
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Resourcefully solve any issues that arise and seize control of any problematic situation
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers.
5 years exp in restaurant field.
can join immediately.
- Job Location
- Al Kuwait, Kuwait
- Company Industry
- Catering, Food Service, & Restaurant
- Company Type
- Employer (Private Sector)
- Job Role
- Hospitality and Tourism
- Employment Type
- Full Time Employee
- Monthly Salary Range
- Number of Vacancies
- Career Level
- Mid Career
- Years of Experience
- Min: 4 Max: 9
- Residence Location
- Min: 25 Max: 35