Head Chef

1- Menu valuation : - Revise and expand the current menu of the Khan. - Create a new menu “catering” by studying the prices. - Ensure that the menu is clearly written so that customers can easily understand and choose their dishes. - Prepare each weekend the “daily special” menu of the upcoming week and ensure the respect of this latter. - Ensure that the weekly menu is diversified from a week to another by offering different dish every week/day.   2- Creation of recipes: - Revise the recipes thus present. - Develop and modify when necessary the recipes to reach the best textures possible taking care to maintain a good quality / price ratio. - Write detailed technical data sheet of the preparation of each dish and the ingredients used for each. - Respect the portions by standardizing the dishes.   3- Food stock management: - Study the needs of his team to ensure the proper functioning of the kitchen. - Manage orders and purchases of supplies and foods in coordination with the person of the center who’s in charge of procurement. - Maintain a good organization of the stock to avoid any ingredient shortage. - Check and maintain the equipment and materials in good condition. - Secure stocks and refrigerators used. - Prepare, review and revise the budget of the kitchen by presenting a monthly report to the operational manager.   4-  Management of hygiene in the kitchen : - Ensure compliance with standards of hygiene and cleanliness in the kitchen (floor, material, equipment, staff, food…) - To constantly tour the places to verify the above. - Establish and provide a common uniform for all members of his team that they will wear every day.   5- Organization of culinary trainings that respond to the project “Agnes Varis” : - Establishment of appropriate culinary trainings in coordination with the program manager and project coordinator. - Organize training sessions efficiently to allow a maximum of people to benefit from it. - Animate by himself the trainings when possible, or make use of qualified external players.   6- Management of the kitchen’s team : - Manage the work positions and the distribution of tasks. - Resolve conflicts that may occur between his team members. - To motivate his team for a greater productivity. - Inform the HR of the center about the absences, delays…   Person to coach: - Employees of khan - Women of Agnes Varis In contact with colleagues: - Operational manager - Head of the tourism program - Taanayel’s center manager In contact with third parties: - Head of agriculture program - Field coordinator - arcenciel’s volunteers Personal Competencies:  - Teamwork - Energetic - Leadership - Initiative taker - Time management - Strict when necessary - Integrity - Patience - Organizational skills - Observance of professional secrecy Professional Competencies: - Traditional Lebanese Cuisine