Job Location: Erbil International Airport, Erbil, Kurdistan
Manage menu preparation and pricing
Maintain sensitivity to local cultural traditions and follow to religious beliefs in preparation and services of all food on premises
Manage the preparation and presentation of food products to ensure quality at all times
Monitor and check guest satisfaction
Implement procedures to minimize wastage and over-production.
Ensure standards of presentation and preparation of food items meet the organization’s standard.
Train and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members
Manage relationships and contracts with suppliers
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards
Check and ensure the proper storage of raw and processed food items including the condition of food in freezers
Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens
Ensure all work areas in the kitchen are kept tidy and clean
Attend guest and official functions as a representative of the executive team
Contribute to controlling costs and improving gross profit margins
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Can cook international dishes such as Arabic, Italian, Asian, Indian, Mexican etc.
Prepare and follow budgets as per given module criteria
Apply energy saving practices when using cooking equipment
Know kitchen technological properties of food ingredients
Know special equipment and can operate it with instructions
Conclude material use for meals and dishes, calculate costs and account for material wastage
Creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
Continued efficiency of the kitchen and production of consistent, quality food.
Overall responsibility for daily operations in the kitchen
To ensure all menus are constantly updated, paying special attention to seasonal availability
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes
To liaise with management daily regarding special requirements
To ensure that maintenance problems are promptly reported
To ensure all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment
Responsible for preparing and maintaining budget and forecasted food & beverage cost of sale, other expense, wage & benefit costs
Creating SOPS for F&B department
Creating and executing training plan for F&B Department
Managing all F&B and day-to-day operations within budget and to the highest standards
Supervising AVESTA staff & supervisors,
Organizing, leading and motivating the team
Planning staff shifts and rotas
Plan and control holidays within the operation to ‘self cover’ where practicable
Ensuring health and safety regulations are strictly observed
Budgeting and establishing financial targets and calculations
Monitoring the quality of the product and service provided
Keeping financial and administrative records
Coordinating with suppliers and clients
Maximizing sales and meeting profit and financial expectations
Participation and input towards F&B Marketing activities.
Monitoring quality standards
Dealing with staffing and client issues
Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.
Report on management regarding sales results and productivity
Ensure understanding of security procedures in the entire store under his / her supervision
To manage the quality and hygiene of the food cycle from preparation through to delivery
Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe