Vacancy Details

Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Come up with new dishes which appeal to the clients, as required
Establish working schedules and organize the work in the kitchen to ensure everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time, and using at the maximum, the available resources
Maintain order and discipline in the kitchen during working hours
Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices

Candidate Requirements

Skills:

Minimum 3 years’ experience in the Culinary Industry
Bachelor’s degree in Restaurant Management or certification from a Culinary School will be advantageous
In-depth knowledge of Kitchen Health and Safety Regulations
Hands-on experience with Menu Planning and ordering ingredients
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)