Chef Cold Section – Dubai, United Arab Emirates

– Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted

– Take all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costs

– Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs

– Supervise food production, maintain quality and hygiene standards, displays expert knive skills and seek to continously improve the image of the operation

– Assume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food items

– Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordingly

– Trains all team members on pastry techniques and hygiene standards

– Ensure the conformity of the products according to the company’s and the HACCP standards and handle the relevants reports accordingly

– Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction

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