Head Chef & Sous Chef

Probees

Technical Degree in Food and Beverage or Hospitality Management

10+ years of experience in F&B / Kitchen operation

Good English

Proficiency in MS Office

Knowledge in various cuisines, cooking techniques and cooking sections



Tasks:

Manage compliance to confirm that all policies, standard procedures, recipes, serving portions, cooking techniques, quality standards, kitchen rules and hygiene regulations are being followed and implemented

Oversee the Kitchen s opening/Mid/closing procedures and go through the specific checklists to ensure proper respect of norms and guidelines

Check the shelf life of products, control the expiry dates and plan waste reduction to maintain cost efficiency

Communicate with the Restaurant Manager on reservations and functions in order to estimate food consumption and order requisitions and prepare accordingly.

Oversee all dishes before serving them and take all necessary measure to ensure that all dishes are being served according to standard specifications

Oversee the receiving of goods within the required specifications and secure proper storage in the kitchen to ensure that dishes include the best possible ingredients

Ensure that food production and quality are consistent with set standards to maximize guest satisfaction

Check on kitchen equipment to ensure proper functioning, maintenance and

inform the maintenance team of any need in a timely manner

Coach, train, motivate and appraise team members performance in order to optimize their contribution to the company and support their skill development as needed

Implement and improve the quality and food safety management system as per the requirements of applicable national statutory and regulatory requirements as well as international standards and guidelines