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Head Chef (French)

  • Qatar, Middle East
  • Unspecified

To control and direct the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.

  • To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
  • To participate in the procedure according to the company‚Äôs Food Safety Management.
  • To maintain the correct use of the processes including cleaning and closing down procedures.
  • To ensure quality control measures and hygiene systems are achieved at all times.
  • To have total accountability for the day to day running of the kitchen service.
  • To purchase all food and food related products using company nominated suppliers.
  • To achieve food budget cost controls, ensuring minimum wastage within the unit.
  • To actively participate in the ongoing management and development of menus.
  • Stock takes are produced monthly in conjunction with the team.
  • Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
  • To ensure that all menus are costed accurately.

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