Plan and manage the production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds standards and regulations.
Controls quality of produced product by overseeing preparation and maintenance of recipe cards.
Controls portion and presentation.
Proposes new items, and coordinates menu development.
Participates in creating special projects, themes, festivals by conceptualizing and personally making decoration pieces for display.
Sets and maintains service standards by: setting standards and constantly comparing performance to standards.
Oversees scheduling of kitchen employees to ensure maximum productivity
|Job Location:||Riyadh, Saudi Arabia|
|Job Role:||Hospitality and Tourism|
|Company Industry:||Catering/Food Services/Restaurants|
|Career Level:||Mid Career|