The Preparation chef must be able to work in a fast-paced environment and is responsible for all Preparation kitchen functions, controlling costs, ensuring Food & Beverage quality and service.
General
Manage Em Sherif daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures
Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
Report to the Head chef/ Restaurant manager any required BOH maintenance issue
Attend and participate in daily briefings and other meetings as scheduled
Ensure efficient communication between the Finishing and Preparation kitchens
Resolve internal team issues
Be responsible for identifying and following up on all Preparation kitchen maintenance issues
Regularly hold instructions to ensure that all equipment is in excellent condition
Respect safety and hygiene of Em Sherif premises
Respect grooming standards
Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity
Daily operations
Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members
Make sure Em Sherif’s standard recipes are being applied at all times (preparation, cooking, storage, etc.)
Fill and issue a daily preparation sheet based on the Finishing kitchen’s requisition order
Make sure Line cooks and Kitchen runners follow the daily preparation sheet
Perform skilled cooking and food preparation as per Em Sherif’s standards
Plan the quantity of food to be prepared for the coming shift
Conduct inventory control
Perform daily control of wastage, make sure wastage does not exceed the limit set by Em Sherif; record/report all wastage
Resolve queries and issues related to dishes, menus and supplies
Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen
Make sure fresh and dry products are being used and stored as per the FIFO procedure
Continuously check that products in Em Sherif’s food items are stored in proper labeled containers at the appropriate temperatures
Control and record all Preparation and Finishing kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable
Implement and ensure HACCP and other safety and quality control measures throughout the production process
Help in any area of the Preparation kitchen/BOH when circumstances dictate
Stay updated on all Em Sherif daily formulas; communicate changes to the team daily
Procurement
Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif par levels and operational requirements
Prepare requisition orders of the Preparation kitchen
Submit orders to the Head chef
Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value
Send ordered items to the Finishing kitchen
Ensure Finishing kitchen orders are prepared as per respective requisition order forms
Personal skills and abilities
High commitment to ethics and confidentiality
Team player and proven record of management
Leadership skills
Excellent organization skills
Innovative and creative
Highly motivated and self-starter
Excellent multi-tasking skills
Attentive to details
Strong written, oral and interpersonal communication skills
Strong problem-solving skills
Able to cope under pressure
Knowledgeable about Microsoft office and POS system, etc.
Knowledgeable about fire, health and safety procedures
Able to work standing for several hours
Neat, clean and well-groomed appearance
Work experience requirements
Minimum of 5 years of cooking experience or 3 years as an Assistant chef in a Lebanese/Oriental restaurant
Education requirements
Bachelor’s degree in Hospitality Management, Business Management or accumulated years of experience and proven capability in management
Strong command of English. Arabic is a plus (both oral and written)