Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs Supervise food production, maintain quality and hygiene standards, displays expert knive skills and seek to continously improve the image of the operation Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly Trains all team members on pastry techniques and hygiene standards Ensure the conformity of the products according to the company's and the HACCP standards and handle the relevants reports accordingly Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction
Qualifications
Technical Degree in Food and Beverage or Hospitality Management 3-4 years of experience in F&B operations, out of which 1 is in a similar role Proficiency in MS Office Fluency in English Commercial Understanding: level 2 Driving and Achieving results: level 1 Teamwork: level 3 Attention to details: level 2 Change and Adaptability: level 2 Customer Focus: level 2 Initiative: level 3
