POSITION AVAILABLE: Executive Chef

1. Has a complete knowledge of the menu and food prep book, including preparation procedures, plating, garnishment, portion size, pricing and special handling instructions.
2. Sets up equipment and preps food based on the business forecast information received.
3. Prepares food orders, adhering to the preparation, portion control, plating, and garnishment procedures specified on preps cards.
4. Maintains the kitchen, food preparation, and food storage areas in an attractive, sanitary manner by performing duties including, floor cleaning, equipment cleaning, dish washing, stocking supplies, trash removal.
5. Provides security for guests by adhering to all specified security and safety regulations, such as lifting, grease straining, operating the slicker, floor cleaning, reporting suspicious activity by a guest or others, controlling access to food storage areas, keys, and back door. In addition, this position must strictly adhere to work rules concerning employee’s food purchases (presentation of paid ticket before food can be prepared), employee parking, storage of personal items, etc.
6. Maintains a well-groomed professional appearance. Extends hospitality and courtesy to guests and other employees. Responds appropriately to requests for information and to complaints.

Requirements:

• Should have bachelor's degree related to his position.
• Should have 10 years’ experience as an Executive chef at Restaurants, hospitals or hotels, Preferable in Italian Restaurant.
• Have A good knowledge in Health/Hygiene/Safety regulations, Management skills, stock control & rotation, menu planning and costing and how to run a very busy kitchen.
• Good English Language.
• Computer skills.
• effective organizational, problem solving, and time management skills.
• His character should be Independence, flexibility, loyalty, honesty and objectivity.
• Stress resistant and with a high sense of cleanness and hygiene.