Roles & Responsibilities

•  A hands-on approach in production with an ease of preparing an of the menu items when required.
•  Ensure that high quality food is offered
• Maintain the highest possible hygiene standards in food production and BOH operations
• Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the restaurant
• Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
• Attend required meetings and conduct daily briefing with your team members ensuring efficient communication, to run the kitchen smoothly
•  Handle Guest complaints / suggestions / requests directly to achieve high Guest satisfaction
• Ensure Employee Development in the Outlet’s Kitchen Team in order to train / guide / motivate the team members to achieve highest quality standards
• Plan effectively Operating equipment for the kitchen to ensure a smooth operation
• Conduct competition checks to ensure being updated and competitive in the local market
• Drive together with the Multi unit Chef and Restaurant manager for all events in the outlet as per the annual promotional calendar
• Participate to meet / maximize the outlet’s revenue budget and exercise the constant control of operational costs (food, labor and maintenance)
•  Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
•  To visit and assist in other locations of Pasta Street.