| Job Location | KuwaitCity |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
Direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost control.Recommend corrective actions for unfavourable variances Food cost commitments.Manage the preparation and distribution of Kitchen items to all outlets and functions under detailed instructions from superior.Perform miscellaneous job-related duties as assignedSupervise associate activities to maximize revenue and minimize costs, and minimize the possibilities of accidents and cross contaminations.Attend meetings and training sessions organized by the Hotel management for the position.Capable of expressing clearly, listening and absorbing information.Prepare, conduct and supervise training for Cooks and Commis.Coach and counsel Cooks and Commis effectively with their daily tasks.Deputise in the absence of the Sous Chef / Superior.Maintain high sanitation standard throughout the Kitchen and working stations.Ensure that subordinates personal hygiene is always up to the highest standard.Work in a safe manner in accordance to HACCP regulations.
Keyskills :
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