About the Client:
A Big Catering Company located in Cairo, Egypt

Job Description:
• Ensures standards of food hygiene, health and safety are monitored, maintained, and reviewed in accordance with legislation and company objectives.
• Produces consistently high-class menus and cuisine for all Customers ; maintain checks for quality, consistency, and presentation of food from kitchen through to service.
• Ensures that communication and training of all food production and service requirements to kitchen and dining room staff is carried out.
• Involves with the support of the Executive Chef, induction, and ongoing training of staff, including appraisals and discipline issues where necessary, in accordance with correct procedures and administration.
• Supports the Executive Chef in completing Rota’s in a consistent, cost effective and timely manner ensuring last minute changes are kept to a minimum and communicated clearly.
• Ensures the security and safety of the kitchen area after every service.
• Takes responsibility in the absence of the Executive Chef and Senior Sous Chef, to ensure all food cost controls are effectively operating to ensure budgeted food costs are consistently achieved
• Produces orders to be placed with suppliers to ensure the best prices are secured and checks the stock control of all food items on a monthly basis
• Supports the Executive Chef to ensure that updated records of personnel, hygiene, food accounts and other administration which come under his responsibility are updated and maintained.