- Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted
- Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Supervise food production, maintain quality and hygiene standards, displays expert knive skills and seek to continously improve the image of the operation
- Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items
- Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly
- Trains all team members on pastry techniques and hygiene standards
- Ensure the conformity of the products according to the company's and the HACCP standards and handle the relevants reports accordingly
- Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction
- Technical Degree in Food and Beverage or Hospitality Management
- 3-4 years of experience in F&B operations, out of which 1 is in a similar role
- Proficiency in MS Office
- Fluency in English
- Commercial Understanding\: level 2
- Driving and Achieving results\: level 1
- Teamwork\: level 3
- Attention to details\: level 2
- Change and Adaptability\: level 2
- Customer Focus\: level 2
- Initiative\: level 3