Chef- Saida area

Duties and Responsibilities:

Food safety management.

Working to develop and maintain the kitchen menu.

Coaches and trains the targeted beneficiaries for food preparation.

Creating schedules for all kitchen staff.

Managing inventory so that all necessary ingredients are stocked for service.

Consistency upkeep.

Monitoring waste: Tracking kitchen finances to identify areas of potential waste.

Maintains excellent communication with Production, Shipping, and other departments to ensure an excellent service level is achieved, by working as a team in harmony.

Communicate with the kitchen coordinator about their budgetary restrictions and any upcoming events or changes in operations, in addition to the progress.

Assessing the files of the beneficiaries (cash for work) and providing training to facilitate quick acclimation.

Streamlining the kitchen processes to maintain prompt service times.

Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels; helping their staff clean the cooking stations and organize cooking tools for the next shift.

Follow-up requested availability.

Skills and qualifications:

Bachelor’s degree/graduation in a related field.

+3 years of kitchen management.

Interpersonal skills.

Conflict resolution skills.

Attention to detail.

Financial understanding, and ability to work with budgets.

Physical stamina to withstand a full shift potentially on their feet.

Assertive and decisive.

Strong leadership skills and communication.

Highly strategic, oriented, and analytical, able to assess the most effective way of achieving their goals and organizing the kitchen.

Know how to motivate their staff and encourage a team spirit when working through busy and stressful meal services.