Chef/QC/Kitchen helpers /Sandwich Makers

Job Description – ChefJob Title Chef Department Kitchen Operations Reports To Operations Manager / Area Manager Job Summary The Chef is responsible for planning, preparing, and supervising the production of high\-quality meals while maintaining food safety, hygiene, and cost control standards. The Chef ensures that all food served meets company standards for quality, taste, presentation, and nutrition. Key ResponsibilitiesFood Preparation \& Production * Prepare and cook meals according to approved recipes and company standards. * Ensure food is fresh, safe, and of the highest quality. * Maintain consistency in taste, portion size, and presentation. * Plan daily food production based on expected sales and demand. * Ensure all meals are prepared and served on time. Menu Planning * Develop and improve menus based on customer preferences and seasonal ingredients. * Introduce new dishes and healthy meal options. * Standardize recipes and maintain recipe cards. * Conduct product testing before launching new menu items. Food Safety \& Hygiene * Ensure full compliance with food safety and hygiene regulations. * Maintain a clean and organized kitchen at all times. * Monitor food storage temperatures and stock rotation (FIFO/FEFO). * Ensure all staff follow personal hygiene standards. * Participate in internal and external food safety audits. Inventory \& Cost Control * Monitor daily stock levels. * Minimize food waste through proper planning and portion control. * Prepare purchase requests for kitchen supplies and ingredients. * Conduct daily and monthly inventory counts. * Monitor food cost and suggest cost\-saving initiatives without compromising quality. Kitchen Operations * Supervise daily kitchen activities. * Ensure all kitchen equipment is functioning properly. * Report maintenance issues immediately. * Maintain cleanliness of all kitchen equipment and workstations. Team Management * Train and supervise kitchen staff. * Assign daily tasks and monitor performance. * Ensure teamwork and effective communication within the kitchen. * Conduct on\-the\-job training for new employees. Quality Control * Taste and inspect food before service. * Ensure food presentation meets company standards. * Monitor customer feedback and implement improvements. * Maintain high standards of consistency across all menu items. Documentation \& Reporting * Maintain production records. * Record food temperatures as required. * Complete daily kitchen checklists. * Report food wastage and inventory variances. * Submit required operational reports on time. Daily Checklist * Review production plan. * Check stock availability. * Inspect food quality. * Verify refrigerator and freezer temperatures. * Supervise food preparation. * Monitor hygiene standards. * Inspect kitchen cleanliness. * Record food wastage. * Report maintenance issues. * Complete end\-of\-day kitchen closing checklist. Key Performance Indicators (KPIs) * Food quality and consistency. * Customer satisfaction. * Food cost percentage. * Food wastage percentage. * Kitchen cleanliness and hygiene audit score. * On\-time meal preparation. * Inventory accuracy. * Compliance with food safety standards. * Staff productivity and training completion. * Number of customer complaints related to food. Qualifications * Diploma or Certificate in Culinary Arts or a related field (preferred). * Food Safety Certification (HACCP or equivalent preferred). * Minimum 3–5 years of experience as a Chef or Head Chef. * Experience in school catering, hospitality, or restaurant operations is an advantage. Skills \& Competencies * Excellent cooking and culinary skills. * Knowledge of food safety and hygiene regulations. * Leadership and team management. * Menu planning and recipe development. * Inventory and cost control. * Time management and organization. * Problem\-solving and decision\-making. * Communication and interpersonal skills. * Ability to work under pressure. * Attention to detail and commitment to quality. Pay: BD150\.000 \- BD250\.000 per year Work Location: In person