طاهٍ مساعد

Report to: Executive chef

Role: Responsible for overseeing the kitchen staff, managing the kitchen when the head chef is absent, and helping to plan and execute menus. Also play a key role in training and mentoring CDPs.

• Directs food preparation and collaborates with the executive chef.
• Helps in the design of food and drink menus.
• Produces high-quality plates, including both design and taste.
• Oversees and supervises kitchen staff during opening, preparation and plating.
• Support the CDP in Handling the pass kitchen during rush hours.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that the purchasing and store keepers are receiving high quality products and following policies.
• Make sure that CDPs and Commis Keep their stations clean and comply with food safety standards.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Train CDPs and Commis at all time specially on new dishes and recipes.
• Check all stores for expiration and on food safety guidelines.

Qualifications:

• Level 3 Food Safety certificates
• Minimum 5 years relevant experience
• Awareness of manual handling techniques
• Experience in maintaining heavy duty kitchen equipment, and knowledgeable with all kind of chemicals.
• Knowledge of various cooking methods, ingredients, and procedures.
• Management and leadership skills.
• Hand-eye coordination.
• Time-management skills.
• Decision making
• Competent level of English spoken and written