Job Requirement / Description:

• A minimum of six (6) years’ work experience, to include two (2) years serving as head chef, in preparing Middle Eastern and western meals.
• Must be able to work an average of 55 hours per week.
• Daily meal preparation.
• Delegate work to kitchen staff ensuring timely delivery of meals during the restaurant’s busy periods.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inventory the restaurant’s food supply on a daily basis.
• Inspect supplies, equipment, and work areas to ensure conformance to established State and Local standards.
• Instruct cooks and other kitchen staff in the preparation, cooking, garnishing, and presentation of restaurant cuisine.
• Monitor sanitation practices to ensure that employees follow State and Local standards and regulations.
• Coordinate with restaurant management on ordering or requesting food and other supplies needed to ensure efficient operation.
• Coordinate with restaurant management on analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Coordinate with restaurant management on the Recommending equipment purchases and/or repairs.
• Meet with customers to discuss orders for special occasions such as weddings, parties, and banquets.
• Meet with sales representatives as needed.
• Assist the restaurant’s manager in planning, and developing recipes and menus.
• Read, write and speak English.
• Ensure that the quality of raw and cooked food products meet the State and Local standards.
• Provide on-going training, to staff, on new cooking techniques and on the proper use of kitchen equipment.