Master Chef

Required criteria:
-At least 10 years of experience in large restaurants (3 years as head chef);
-28-55 age range;
-It is an advantage to have appropriate education;

Duties and responsibilities

- To implement its duties regarding to the internal rules and standarts of rule;

- To act in the frame of standarts of rule;

- To report the strategy of restaurant to the staff;

- To comply with restaurant standards regarding neat dress, personal appearance and hygiene;

- Working in good communication with the manager of the restaurant;

- To be in cooperation with the people related to the kitchen, accounting and budget work;

- To ensure communication between the restaurant manager and the staff;

- To be responsible for the purchase, storage and removal of food products based on company standards;

- To prepare work programs of the team;

- To monitor the occupancy rate of the restaurant at any time and make preparations in this direction;

- To manage the purchased products;

- To ensure the products in the kitchen's store regarding to the restaurant standard;

- To make, forecast, apply the menu and make the receipts and discuss with the restaurant director about this issue;

- To be in continuous communication with the purchasing chief and cost control, monitor product prices and prepare menus in this direction;

- To ensure proper use of all equipment and tools used in the kitchen and train staff in this direction;;

- To organize regular meeting with its team;

-In order to ensure alignment with the technical service and restaurant management, it is necessary to collaborate on the identification and implementation of repairs required within the department;

- In order to guarantee the timely placement of prepared items on the buffet prior to the commencement of service, displays are created in accordance with the predetermined buffet design and content;

- To participate in the weekly and monthly counts made by the accounting department;

- To monito rregularly one's weekly spending and, if deemed essential, implement appropriate measures for the subsequent week;

- To oversee the quality and provision of staff meals, including flavor and service;

- To provide all freezers, cold rooms and refrigerators used in the kitchen comply with the rules of cleanliness, hygiene and sanitation;

- To take as a basis the minimum waste in the storage, preparation and design of products;

- To monitor the level of awareness of the staff, when deemed necessary, inform the manager and recommend hiring new employees;

- To provide the staff with the information about being aware of fire and general safety issues to be followed in the kitchen.