Head Chef at Mai Shayi Coffee

Responsibilties

• Oversee all the kitchen operations and make sure that food standards are adhered to.
• In charge of food cost and overhead cost controls.
• Ensure that all the food being sold are of good quality and fresh by regular monitoring on daily stock level and ordering patterns
• In charge of Trainings of the kitchen team on food production and quality.
• Ensure the highest level of hygiene is achieved in the kitchen through administering general cleaning and proper records.
• Guide in branch labor optimization
• Give clear and timely communication to the team.
• Ensure that all menu items are available for sale.

Key Accountabilties
Key Result Areas/ Key Performance Indicators (5-6 areas):

• Directs and supervises all the kitchen staff in the branch to ensure efficiency.
• Ensures that all costs are within acceptable budget by enforcing use of SOPS, recipes and proper bookkeeping.
• Ensure the highest level of hygiene in the kitchen by conducting regular food safety and hygiene audits.
• Training of cooks and stewards in relation to set standards and policies.
• Communicate to his/her supervisor on kitchen operations, guest feedback, food quality concerns and any operational challenges.
• Ensure that quality food is produced using the correct recipe and on time.
• Ensure that all menu items are available for sale, while taking into account the freshness and order levels.
• Ensuring guest satisfaction by guiding the kitchen team on quality and timely food production.
• Train the new members in steward departments on correct usage of detergents.

Performance Indicators (3-5 indicators)

• Margins
• FBP (Food, Beverage & Packaging)
• Food safety
• Staff Training
• Integrity.

Job Specifications
Special Conditions of the Employment:

• The person should have a Certificate or Diploma in Food and Beverage Production or equivalent of the same from a recognized institution.
• Have knowledge on cost management system.
• Should have high culinary skills.

Qualifications:

• High leadership qualities and ability to work well with other team members.
• Must be able to work under pressure and with minimum supervision
• Must be able to communicate regularly to his/her supervisors and the team under him/her.
• Attention to details and satisfying guests demands
• Have a plan for his/her kitchen in business dynamics.

Experience:

• The person should have 2 - 3 years of kitchen management experience in running an ala carte kitchen.
• Be competent in kitchen management.
• Be conversant with menu development and dedicated to systems and procedures.