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$2,000 - $3,000
Full Time Employee · Min 5 Years of Experience
10-49 Employees · Catering, Food Service, & Restaurant

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Job Description

  • Leads kitchen team & Entire Operations in Executive Chefs absence
  • Provides training and guidance to Sous Chef, Chef de Partie and Cooks not limited to line cooking, food preparation and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Assign tasks; supervise chefs and cooks in the preparation and presentation of food
  • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
  • Resolve issues as they arise so that customers continue to receive their orders in a timely manner
  • Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
  • 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
  • Hires and 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
  • Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well- managed
  • Assists Executive Chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Must have excellent attention to detail, as they must ensure that all food is prepared to high quality and presentation standards.
  • Possess a deep understanding of different flavor profiles, ingredient combinations, and food pairings to create unique dishes.
  • Possess an acute sense of taste and smell, enabling them to detect even subtle variations in flavor and texture.
  • Demonstrate strong conflict resolution skills and be able to handle customer complaints and other issues in a professional and effective manner.


Skills

  • Knowledge of Restaurant Regulations, Procedures and New Trends
  • Leadership, Management, Positivity to Learn and Train Staff
  • Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills
  • Working Knowledge of Various Computer Skills and Program Knowledge, MSOffice
  • Decision making and Handles pressure well
  • Knowledge of various Cooking Methods, Ingredients, and Procedures
  • Familiarity with industry’s best practices
  • Leadership, Creativity & Hand-eye coordination
  • Time-management skills
  • Deals with uncertainty

Preferred Candidate

Years of Experience
Min: 5
Residence Location
Kuwait
Degree
Bachelor's degree / higher diploma
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Al-Fozan Enterprises General Trading & Contracting Co. logo
Al-Fozan Enterprises General Trading & Contracting Co.
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In continuation and extension of our merchant family business dating back to the 1850's, the first of the group companies were formally incorporated in the early 1960's. The Al-fozan group is composed of companies throughout the MENA region and beyond owned or controlled by the heirs of the late Saud Al Fozan

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