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Lebanese Chef
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   General Information
 Company:  Salam International Job Type:  Restaurant/Food Service
   Location:  Qatar Date Posted:  Jul 18, 2010
   Salary:  Unspecified Employee Type:  Full-Time Employee
   Description
  Build up the Arabic Kitchen to become a well known and profitable entity within the concept.
Manage the Arabic Kitchen and produce a consistent, high quality product, whilst ensuring courteous, professional, and efficient service.
Continuously develop new production lines that follow the demand of the market.
Maintain client base for the Arabic Kitchen items amongst Retail & Dining customers.
Monitor all related costs and advise on methods to control & improve them.
Have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend F&B combinations and up sell alternatives.
Any other tasks that may be delegated throughout the course of employment.
Assist the Chef de Cuisine in efficiently managing the assigned Kitchen to the established concept statement, Salam Hospitality Standards of Performance.
Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the Arabic Kitchen.
Establish and maintain opening and closing procedures for the Arabic Kitchen.
Implement Menu Safe system and ensure all employees are trained up to the correct standards.
Monitor operating supplies and reduce spoilage and wastage, keeping the production cost well within the set goals.
Establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
Conduct monthly inventory checks on all operating equipment and supplies.
Control the requisitioning, storage and careful use of all operating equipment and supplies.
Be fully knowledgeable with all other services and facilities offered.
Effectively delegate responsibilities to subordinates and provide assistance and guidance.
To implement a flexible scheduling based on business patterns.
Conduct daily pre-shift briefings to employees on preparation, service and menu.
Have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.
Establish culinary standards specific which meet the needs of the target market while maintaining authenticity and integrity.
To develop menus, "specials" and Signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.		  
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