Becoming a corporate chef requires professional experience and innovational expertise. With the distinguished culinary skills and penchant for delectable cuisine, a corporate chef redesign menus and make up new recipes that'll help promote the brand recognition of a company. The recipes you come up with may be included in the regular menu, listed as a dining special or classified as a seasonal offering. The Corporate chef also handles catering events where they showcase the company in the perfect environment.
Corporate chefs also create ways to communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services. Since corporate chefs are in the loop about various trends in the food industry, they're responsible for passing that knowledge to the cooking staff and incorporate new dishes or food and wine pairings
Essential Duties & Job Responsibilities
As culinary leaders, corporate chefs train and monitor the kitchen staff to be highly efficient. Moreover, corporate chefs examine the freshness of ingredients, conduct food tastings and evaluate food presentation. These professionals even ensure that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness.
Aside from their culinary duties, corporate chefs coordinate with other units like the purchasing and merchandising departments in corporate restaurants or hotel chains where they're employed. Chefs may help in setting a budget and indicating the products and supplies necessary to fuel the business. Furthermore, they may influence restaurant sales by reviewing menu and merchandising prices. They could also help devise marketing strategies that widen brand awareness and generate new or repeat customers.
Acquires and demonstrates knowledge of customer operations, menus, initiatives, goals and objectives.
Works on a variety of projects, including menu concept development, product development, customer work sessions, culinary training and customer related projects as needed.
Maintain and supervise all outlet inventory to match sales.
Reduce wastage in all branches and train to work efficiently.
Create recipe manuals & standard operation procedures
(SOP) for all brands in the event of expansion and training.
Cooks with a high degree of execution, particularly while under pressure and during customer presentations.
Responsible for making all follow Hygiene and food safety rules and update them accordingly.
Collaborates and works with other team members and cross-functional teams in a productive, professional and thoughtful way.
Responsible to control food cost and oversee waste management.
Adheres to and models good manufacturing practices (GMPs) at all times; maintains clean and organized work space and practices “clean as you go” standard at all times.
Support management with Catering Proposals, Menu Pricing and Menu Innovation
Track food costs while Managing Vendors to provide Standard Cost-efficient Products
Standardize Production Recipes to ensure consistent quality
Ensure that appropriate Hygiene, Sanitation, Maintenance and Safety Standards are followed by every staff
Implement and maintain Culinary Excellence Standards
Train and manage kitchen personnel and supervise all culinary activities
Interviewing, hiring, and training excellent staff
Takes Responsibility of spot checks for both inventory and food safety.
Working on the line with the kitchen crew to assist, train, and maintain teamwork ethic. Contributes to an atmosphere of mutual trust, teamwork and honesty.
managing food prep and recipe creation/implementation by helping cooks track pars, adjust to demand, source ingredients, manage recipe costs, and implement staff and guest feedback about food quality
Running food and managing customer service issues to build friendly rapport with Customers
communicating shift notes, weekly events, and all pertinent information to staff
meeting weekly with HR manager to discuss staff evaluations, alert/action forms, and personal goals and progress
Meeting regularly with Executive Chef /managing partners to evaluate and direct the company’s vision, values, and goals for the future.
|Job Location:||Al Kuwait, Kuwait|
|Company Industry:||Catering, Food Service, & Restaurant|
|Monthly Salary:||US $4,000|
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