Production Manager - Central Kitchen
Posted on :
11-09-2024
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1 Vacancy
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Job Description
- Minimum three years’ prior experience as a Sous Chef , Kitchen Manager in a Large Production Units in the restaurant / Central Kitchen Sites.
- Well experienced in International / Lebanese Cuisines
- Prior supervisory experience in a kitchen or culinary department.
- Full knowledge of methods, procedures and quality standards relating to company menus as well as basic kitchen procedures and terminology.
- Ability to utilize company policies to successfully uphold quality and consistency in all menu items prepared and served.
- Certified in HACCP and Food Safety is a must
- Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
- Ability to communicate work-related information to coworkers and supervisors.
- Ability to stand for extended periods of time with limited breaks.
- Ability to push, pull, lift or carry up to 50 lbs. Ability to push, pull, lift or carry up to 1,000 lbs. with the aid of a rolling cart made available by the company.
- Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
- Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
- Ability to visually inspect, taste and smell product to ensure freshness and quality.
- Ability to communicate effectively with associates, management, clients and vendors if necessary.
- Ability to work flexible schedule to accommodate business levels.
- Ability to analyze and execute the Food cost and Profit and Loss
Employment Type
Full Time
Department / Functional Area
Key Skills
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