and other kitchen workers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Collaborate with other personnel to plan and develop recipes and menus, taking into account
**Education and Experience** High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area\. OR 2\-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food
for the chef so that he can cook without any hindrances or delays. The culinary world depends highly on customer satisfaction so it is important to do everything on time and assistant chefs make sure it does. Requirements: To work at this position, one has to possess exceptional culinary insight. Knowledge
activities, ingredients and food combinations and use this knowledge to assist the chef in preparing exceptional meals. The main duty of an assistant chef is to make sure that all ingredients are available for the chef so that he can cook without any hindrances or delays. The culinary world depends highly
Kitchen Hygiene,decent kitchen environment, New Recipe Dev. Min Wastage, high quality, less spicy, tasty food items timely production, delivery, staff training, coordination with suppliers, stock management, kitchen equipment upkeep. Mngt. Reporting. Executive/ Sous Chef, TL, strong in kitchen management, staff handling & new recipe development. He owns total responsibility of quality food production, delivery ...
Urgently required for a leading Chain of Restaurants (Casual Dining) & Bakeries division in Qatar. -Bachelor of Hotel Management with minimum 5 to 6 years of working experience in the related field (preferable from 5 Star Hotels / First-class Catering Companies & Bakeries), with excellent
, and provides professional leadership and direction to kitchen personnel. -Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. -Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling
or Event Menu in consultation with the GM or the Brand Chef. Responsible for carrying out Menu Engineering activity as planned, in consultation with the Brand Chef. Cost Control : To monitor the food costs in the outlet together with the GM and offer remedies wherever necessary Responsible
communication skills to converse with guests in case of requirement and also public events. - Actively participate in resolving bottle necks of any kind in the kitchen. - Maintain discipline and decorum of the kitchen staff ...
and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction
success of the daily kitchen operations\. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions\. Works to continually improve guest and employee satisfaction while maintaining the operating budget\. Supervises all kitchen areas to ensure
kitchen operations work\. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals\. Effectively investigates, reports and follows\-up on employee accidents\. Knows and implements company safety standards ...
and communicates production needs to kitchen personnel daily\. Assists Executive Chef with all kitchen operations and preparation\. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions\. Develops, designs, or creates new applications, ideas, relationships ...
on a weekly basis and communicates production needs to kitchen personnel daily\. • Assists Executive Chef with all kitchen operations and preparation\. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions\. • Develops, designs, or creates
policies, standards and procedures\. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily\. Assists Executive Chef with all kitchen operations and preparation\. Prepares and cooks foods of all types, either on a regular basis or for special