Chef De Partie - Bakery and Hot Kitchen

Summary:

Leading the kitchen team to delivering excellence and ensuring consistency by following recipes. Assist management in developing recipes for the Eatery and Corporate Branch. Background in cooking and preparing lamb, beef, chicken, grains, sauces, preserved fruits/vegetables and breakfast dishes. The eatery is specialized in breakfast, salad, sandwiches, display pastries and rotating seasonal menus. Using techniques like sous vide to cook products and sealing food from cross contamination, making labneh (strained yogurt)/cottage cheese, oven-dried tomatoes and pickling vegetables. The menu to be worked on is small but precise on details, with one or two dishes to be added based on the seasons. We plan to start making our own breads and allergen breads for sale.

Key Responsibility:

• Performs all opening, closing and managing kitchen daily operations.
• Ordering ingredients and kitchen supplies for day and night shift in co-ordination with Hot Kitchen chef, Baker and Head Barista. Use of Kitchen and Purchase system is necessary.
• Maintain kitchen inventory to ensure sufficient quantity (on system versus physical check) and quality of ingredients for both raw materials and mise-en-place. Inventory recorded on system.
• Ensure staff hygiene is up to training standards.
• Monitor quality and hygiene of dishes produced.
• Leads kitchen deep cleaning schedule.
• Hands on cooking and on the floor work.
• To review the food cost analysis to ensure that it is in the line with the budget.
• Provide customers with required food dietary substitutes.
• Assist owner in developing pastries and breads for customers with dietary substitute requirements such as Gluten Free and Sourdough bread options.
• Manage early morning production for small pick and go external stalls (second mini branch once open). Ensure staff are trained well on packaging for to go items.
• Co-operates with the Hot Kitchen chef to coordinate items made for the overnight shift if required.
• Analyses customer feedback and liaise with the owner for any menu changes.
• Assist owner in preparation for seasonal menu includes liaising with Head Barista.
• Initially, responsible for preparing and baking all pastries and breads during overnight shift including mise-en-place for bakery. Sourdough baking.
• Create a culture of collaboration and happy teamwork between hot kitchen, bakery and front of house.
• Hand wash kitchen equipment and utensils along with kitchen staff.

Note:

• Potential split shift working hours daily.
• 1 off day weekly
• Uniforms will be ordered to fit upon arrival.
• Shared accommodation with the Eatery team.

Job Type: Full-time

Pay: RO500.000 - RO700.000 per month