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Job Description

Teyseer Services Co

Actively lead and drive all elements of Kitchen Team and act as single point of contact for culinary operations.

  • Develop key deliverables pertaining to company’s procedures, system and waste watch initiatives.
  • Leads all Cost optimization initiatives in the Kitchen
 

Duties & Responsibilities:

  • Actively lead and drive all elements of Kitchen Team and act as single point of contact for culinary operations.
  • Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management.
  • Oversee and manage the daily operations of the kitchen, ensuring smooth and efficient workflow.
  • Assist the Executive Chef in menu planning, recipe development, and food cost management.
  • Train, mentor, and supervise kitchen staff, providing guidance and support to maintain high standards of food quality and presentation.
  • Monitor and maintain kitchen equipment and supplies, ensuring proper functioning and availability.
  • Collaborate with the Executive Chef to create and implement standard operating procedures for food preparation, handling, and storage.
  • Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen environment.
  • Assist in the development and execution of special events and catering services, ensuring timely and accurate delivery of food.
  • Stay updated with current culinary trends and innovations, incorporating new techniques and ingredients into menu offerings.
  • Manage food inventory, including ordering, receiving, and storage, while minimizing waste and maximizing profitability.