شيف تنفيذي ومدير تنفيذي
مجموعة عمد القابضة - شركة اشوريا للاعاشة والتموين
مجموع سنوات الخبرة :27 years, 11 أشهر
1. التأكد من خلال الإشراف والتنظيم من أن الأغذية يتم إعدادها وتقديمها طبقا للمواصفات والمعايير المقررة مع توفر درجة عالية من النظافة فى جميع أنحاء المطبخ.
2. الإشراف على مهام جميع العاملين والمرافق والتكاليف فى المطبخ، وأن يساهم فى تعظيم إجمالى الأرباح التى تحققها إدارة الأغذية والمشروبات.
3. الرقابة والتحليل بشكل مستمر لما يلى:
• مستويات جودة الإنتاج والتقديم بما فى ذلك كافتيريا العاملين
• رضاء الضيوف
• الترويج والتسويق
• الأجور وتكلفة الأغذية
• النظافة والصحة العامة والصحة الشخصية والتوكيد على الأداء الأمثل فى جميع هذه المجالات.
4. تفعيل العلاقات بين العاملين وعلاقات العمل بين أقسام المطبخ، والحفاظ على فاعلية هذه العلاقات.
5. القيام بالمهام المتعلقة بالمقابلات الشخصية مع الأفراد الجدد المرشحين للعمل، استئجار وتعيين العاملين، التوجيه، تقييم الأداء، التدريب الخاص، إبداء النصح للمخطئ والإيقاف المؤقت عن العمل إذا لزم الأمر.
6. يكون مسئولا عن إعداد قوائم الطعام.
7. حضور جميع الاجتماعات التى يدعى إليها والمشاركة فيها.
8. وضع وتحديث ملف بالوصفات المعيارية لجميع الأصناف الغذائية متضمنا:
تاريخ المبيعات/ التكلفة الفعلية/ التكلفة المحتملة/ السعر الاسمى للمخزون/ وقت الإنتاج/ تسعير الأغذية/ حصص الطعام فى الوجبة.
9. تعريف طاقم العاملين في المطبخ بلوائح مقاومة الحرائق والأمان والصحة الشخصية والصحة العامة في المنشآت الفندقية وكيفية تشغيل معدات مقاومة الحريق الموجودة في المطبخ.
10. الإشراف بالتعاون مع السو شيف تنفيذى، على سجلات حضور العاملين بالمطبخ والتأكد من أخذ العاملين لكل إجازاتهم بحلول نهاية العام.
11. الرقابة بالتعاون مع السو شيف تنفيذى على التوريدات والتكلفة والجودة حسب السعر وأحجام الطلبيات وكذلك شروط وظروف التخزين.
12. التأكد من أن جميع التوريدات المستلمة يتم مراجعتها واستخدامها قبل تاريخ انتهاء صلاحيتها ومطابقة مستويات أرصدة المخزون والإنتاج حسب مستويات النشاط المتوقع.
13. التأكد من استقرار وثبات أرصدة المخزون بالتعاون مع مراقب تكاليف الأغذية ومدير المشتريات.
14. التأكد من الالتزام بالوصفات المعيارية.
15. الرقابة على المسائل المتعلقة بتكاليف الأقسام مثل العمالة، التغذية، الكهرباء، المياه، إلى أخره
A. Sales/Profitability/Cost Control
1. Budgeted food cost achieved while maintaining quality.
2. Spoilage Reports completed and maintained.
3. Proper cost comparisons are done when purchasing.
4. All food items are controlled against staff theft and pilferage.
5. Budgeted labour cost percentage achieved.
6. Overhead costs are controlled within budget.
7. Staff meal costs are monitored and controlled
8. Completion of forecast and actual budget function sheets.
B. Administration
1. Completion of weekly payroll input.
2. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
3. Completion of Food Requisitions.
4. Following of proper purchasing and requisitioning procedures.
5. Maintain records for inventory, labour cost, food cost etc.
6. Attendance and participation of weekly F & B meeting.
7. Vacation schedules completed and maintained.
8. Must have a complete knowledge of Fire Procedures.
C. Product Quality
1. Consistency check of Banquet Food and Beverage quality.
2. Banquet services.
3. Consistent check of Banquet Plate presentation.
4. Buffet Presentation.
D. Service
1. Staff are properly trained.
2. Staff scheduled to meet volumes as required.
3. Attitude and appearance.
4. Staff attitude and appearance.
5. Number of Customer complaints.
6. Proper handling of phone.
7. Teamwork/Relations with co-workers and management.
8. Handling of special requests from guests.
9. Providing efficient service to meet demand.
E. Sanitation And Housekeeping
1. Participation towards overall Restaurant Maintenance and cleanliness.
2. Maintenance of kitchen and kitchen equipment.
3. Cleanliness of kitchen.
4. Cleanliness of kitchen equipment.
5. Cleanliness and organization of storage areas and fridges.
6. Number of Workmen's Compensation claims.
7. Report any deficiencies in equipment and facilities.
8. Cleanliness and organization of Office Area.
9. Cleanliness of Staff room, tables and dishes.
10. Cleanliness of Garbage area, receiving area, dock, etc.
F. Personnel Management
1. Effective communication skills.
2. Staff training and development.
3. Personnel selection.
4. Proper hiring procedures followed.
5. Department meeting being held monthly.
6. Personnel turnover.
7. Personal development and growth.
8. Discipline of Personnel when required.
Responsibilities:
SkyHigh Policies & Procedures
1. Ensure that all SkyHigh’s standards and procedures are followed, as set out in staff operation and
induction manuals.
2. Ensure that all staff work in accordance with our occupational, health and safety guidelines as stated
in our OH&S manual.
3. Ensure that all aspects of our Food Safety Plan are followed, ensuring that all records and procedures
are up to date and accurate at all times.
Kitchen Brigade
1. Supervise apprentice chefs, kitchen hands and cooks so that the kitchen operates professionally and
efficiently at all times.
2. Maintain an environment and culture that facilitates learning and creativity.
3. Responsible for the ongoing training, development and team motivation of apprentice chefs,
kitchen hands and cooks.
4. Maintain a harmonious team that communicates well with all other members of the organisation.
5. Ensures that staff grooming and presentation is of the highest standard at all times.
Menu
1. Standard recipes will be used, in conjunction with strict portion control for all food items produced.
2. Every effort must be made to provide our customers with a full menu.
Job Description - Commis chef Page 2 of 3
Responsibility
1. You will minimise food wastage through good kitchen management processes, such as labelling and
mis en place par levels etc.
2. All stock to be rotated and dated and managed as to reduce wastage
3. Respond positively to guest feedback and understand that the feedback will be utilised to further
understand our guest expectations.
4. Closely monitor the quality of food services to ensure a consistently high standard.
Customer Experience
1. Ensures the satisfaction of our guest expectations and where possible anticipating their expectations.
2. Communicates with internal and external customers in a professional and caring manner.
Work Environment
1. Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and
materials.
2. Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen.
Inform the Head chef, Sous chef or chef de partie in a timely manner if stock is low.
3. Is responsible for receiving and storage of all food, cleaning and kitchen equipment in the absence
of a more senior chef.
4. Responsible for the rotation and labelling of all food items in storage.
5. Is responsible for the storage and maintenance of the departments operating and technical
equipment in the absence of a more senior Chef.
Communication
1. Is fully aware of event orders in particular, bistro bookings, tour groups, function events.
2. Communicates with the General Manager, Function and Events managers, Head Chef and
Supervisors regarding service times, service issues and guest information.
3. Attends a pre-shift briefing session and ensures a high product and service knowledge within the
kitchen team, through consistent training and evaluation.
4. Handles guest complaints promptly and diplomatically, and brings all complaints to the attention of
the more senior chef or the Supervisor on shift.
Main Duties:
• To ensure that all stocks are kept under optimum conditions.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that his section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• To attend training courses and seminars as and when required.
• To strive to study management subjects in preparation for future advancement
trainer in all departments