Quality Control Liaise with restaurant/manager regarding food preparation and presentation with the Stewarding to ensure cleanliness & hygiene standards and with contracted companies to ensure that all equipment is in proper order
Food Consistency is the key to our success, must be always maintained and monitored and will be held accountable for any mistakes.
Supervises the work of the kitchen talents on a specific shift to ensure food preparation, organization and presentation standards are followed.
Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
Train talents in accordance with planned training programs and corrects production errors/methods as found necessary
Maintain waste at a minimum, always maintain Cost of Goods purchasing
Remedy any problems or defects
Be fully in charge of hiring, managing, and training kitchen staff Oversee the work of subordinates
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