Some of Job Description and Responsibility:
Person who is in charge of planning, organizing, coordinating, staffing, directing, controlling and evaluating all operations which are under his responsibility. The job of an Executive Chef is never the same; each day is different. The work can present constant mental and physical challenges. The Executive Chef must develop long-range plans while resolving daily crises across the entire spectrum of the department. Executive Chef must thoroughly understand the basic principles or each component of the management system for Food and Beverage operation.
• Reaching the established budget in food cost.
• To coordinate with purchasing agent to insure that all related purchases confirm to GM specification and quality. Approve and sign all Food requisition forms.
• To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use.
• To develop or approve job descriptions for all positions in the department in order to orientate new employees properly.
• Maintaining staff turnover at a reasonable level.
• Conduct Staff training and appraisal.
• To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling
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Job Details
| Date Posted: | 2013-10-05 |
| Job Location: | Erbil, Iraq |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
| Monthly Salary: | US $5,000 |
| Joining Date: | 2013-10-30 |
Preferred Candidate
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