Working Location : Dover Working Hours : 7am to 4.30pm, Mondays to Fridays only ! Need to know how to make naan and tandoori - Directs food Preparation and Collaborates with head chef. - Helps in Design of food menu. - Oversees and supervise kitchen staff, Assist with menu planning, inventory, and management of supplies. - Ensures that food is top quality, and that kitchen is in good condition. - Keeps kitchen clean and complies with safety standards. (QHSE) - Prepares food properly. - Monitors and maintains kitchen equipment. - Solves problems that arise and seizes control of issues in the kitchen. - Comes out with new food design to be placed in the men. - Scheduling of staff rosters - Minimize waste and spoilage to expenses in line with budget - Foster and promote a cooperative working climate, maximizing productivity and employee morale - Work inside and continuously maneuverer in and around all the kitchen - Work with the head chef to produce diversified menus in accordance with the school requirements . - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen - Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements - Plan the food design to create a perfect match between the dish's aspect and its taste - Discover talented chefs and train them to reach the high standards of the location - Train the auxiliary kitchen staff to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events ( banquets, corporate dinners, birthday parties, etc.) from their kitchen Your application will include the following questions: Which of the following statements best describes your right to work in Singapore? What's your expected monthly basic salary? Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day. Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day. Don't provide your bank or credit card details when applying for jobs. #J-18808-Ljbffr
