To organize all the resourceswithin the Kitchen and other areas under hisresponsibility
To ensure quality, quantity,and hygienic food is served with particular emphasis onpresentation. To try and ensure minimum / no wastage (excess foodbalance).
To be responsible for the allocationof work to other kitchen staff.
When required,to prepare and Arabic dishes.
To ensure timelypre-preparation / mis-en-place (wash, clean, cut vegetables,fruits, meat, chicken, fish, and bakery products) andcooking.
To know and observe all safety rulesand effectively supervise so as to ensure the implementation ofcompany HSE policy and discipline in the production area and by thestaff.
To ensure that all norms, procedures,policies, documentation logs pertaining to HSE / HACCP companystandards are followed and records maintained.
To ensure proper cleaning and sanitization as per companystandards of the kitchen area, stores, chillers, freezers, drystores within the kitchen / production area.
Also ensuring thecleaning of worktables, cooking utensils, tools, kitchenware, andother related production equipment and machinery is cleaned afteruse and kept in its allotted place to ensure easy availability andsafety.
To follow Newrest GULF HSE plan andachieve HSE targets.
To ensure proper groomingand hygiene of self .and all production staff.