DUTIES & RESPONSIBILITIES
1. Daily
· To inspect the kitchen area, cold rooms, food storerooms and kitchen equipment - to maintain standard cleanliness and proper hygiene.
· To ensure that all food as are prepared on time and meet quality and quantity standards.
· To ensure the implementation of a correct “food production schedule” for each department and for each crew to maximize effectiveness and efficiency of employees’ working schedule.
· Estimate food consumption and requisition or purchase food.
· Ensure that each department/section place an order for next day consumption based on their par stock levels.
· Ensure proper receiving, storage, production and presentation of foods in compliance with the On The Wood standards.
· Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review “waste/spoilage logs”).
· To ensure that adequate supply of raw materials by checking and proper taking of an inventory of stock levels and prepare details for requisition.
· Manages the kitchen and ensures compliance with all standards of best practices.
· Ensure that safety standards, sanitary and good hygiene requirements are met every day.
· Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
· Review Daily Flash Report and actively involved food and Labor cost controlling.
· Ensure proper usage and maintenance of all machinery, equipment, and utensils at all times.
· To fill up necessary official forms needed in the operations.
2. Weekly
· Attend a meeting to ensure all functions will be executed accurately.
· Review employees’ working schedule based on operation needed.
· To ensure the smooth running of all kitchen departments.
3. Monthly
· Ensure end of the inventory is accurate and completed.
· Review “Par Stock Level” for each item and each department based on the current operational situation.
Special Work or Assignments
· To ensure that proper staffing for maximum productivity and high standards of quality.
· Ability to supervise food production and allocate work effectively.
· Ability to maintain outstanding hygiene conditions.
· Ability to control food stock effectively.
· The ability to recommend on staff selection, provide training and report on the progress of performance.
· Ability to provide references and ensure compliance with house rules by staff.
· Ability to maintain good relation with staff and fellow workers (Teamwork).
· To assign a designated and responsible staffs in performing all the necessary activities/operations in the kitchen during his absence.
Job Details
| Posted Date: | 2021-09-05 |
| Job Location: | Muscat, Oman |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Catering, Food Service, & Restaurant |
Preferred Candidate
| Career Level: | Mid Career |
| Gender: | Male |
| Nationality: | Egypt; Philippines |
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