Kitchen Supervisor - Taanayel

General objectives & tasks:

1- Perform duties in the areas of food and final plate preparation including plating and garnishing of cooked items:

• Provide support to kitchen employees with various tasks including line cooking, food preparation and dish plating.
• Acknowledge and comply constantly with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
• Ensure that all food orders are well prepared and coordinate with front of the house employees to serve orders fresh while respecting the temperature of each item.
• Complete all work responsibilities and assignments in a timely manner.
• Fill in where needed to ensure guest service standards and efficient operations.
• Maintain a harmonious relationship with other team members.
• Maintain an acceptable level of knowledge in regard to food products.

2- Supervise the daily preparations of food for breakfast and lunch meals to avoid any shortage in supply to clients:

• Conduct a quick check up on all the preparations in the morning and before lunch time to ensure high quality of food and quantities are available and ready as per the daily set plan.
• Collect all needed orders (from suppliers and/or warehouse) from all kitchen sections and communicate it with purchasing for delivery.
• Check on item storage in the store rooms to ensure abidance by FEFO (First Expired First Out) principle, hygiene and other storage safety rules and regulations.

3- Monitor and perform all needed checklists and other hygiene related functions: 

• Monitor the overall hygiene, quality and speed of service at all times to ensure customer satisfaction.
• Ensure the cleanliness of the kitchen at all times, as well as of cutting boards, culinary and other kitchen tools.
• Check on temperature of the fridges several times a day to ensure compliance with HACCP requirements which will guarantee proper food preservation.
• Prepare all required paperwork, including forms and reports in an organized and timely manner.
• Ensure proper use of kitchen equipment and materials by Cooks, within the set safety rules and regulations.
• Investigate any accidental damages or abuses and report to the Unit Manager.

Position Requirements:

Skill set and competencies:

• Knowledge of traditional Lebanese Cuisine
• Good interpersonal and communication skills
• Team work
• Energetic and innovative personality
• Leadership
• Initiative taker
• Time management
• Integrity
• Patience
• Organizational skills
• Observance of professional secrecy
• Self-Commitment and Motivation

Working schedule: 6 days per week from 9:00 am till 6:00 pm, 1 day OFF during weekdays.