Chef Manager (Catering) - for Eastern Europe Candidates ONLY (Afghanistan )
Location: Afghanistan
Citizenship Requirement: Eastern Europe Candidates ONLY
Prime Objective:
• To maintain and improve the quality of food and service.
• To maintain and increase hygiene and all HACCP.
• To carry out organized training sessions.
• To maintain the smooth running of the operation.
Key Tasks:
• To set higher standards of catering in the day to day running of the operation.
• Ensure areas of responsibility meet the approved organization quality audits.
• Implement and monitor the company or Client Hygiene & Sanitation Procedures.
• Organize and record Food Safety and Health & Safety training for all staff.
• Prepare and receive weekly provisions in line with menu cycle and budgets.
• Ensure meals per shift are ready on, time and presented to the company standards.
• Assist with the monthly evaluation and revise menu cycle and costs.
• Assist with the weekly rosters planning including leave plots ensuring all staff have their entitled time off and leave ensuring the operational needs are met.
• Report any malfunction of equipment to the company’s Maintenance dept.
• Ensure successful conflict resolution and record.
• Organize and implement regular theme nights.
• Daily interface customers.
• To ensure that all security procedures are adhered to.
• To carry out any other duties at the request of the Catering Unit Manager.
• To recommend and discuss with the Catering Unit Manager any improvements to the systems/procedures which may be beneficial to the company operations.
• To contribute to the professional reputation of the company.
• Conforming to procedures by following the company’s Operations Manual and checklist.
• Strictly comply with all the company systems, by paying particular attention to the application of 5 star standards, OH&S standards, and fresh food production & cleaning programs.
• To take place of the Unit Manager as a relief Manager on his/her vacation and to carry out his duties also for the duration of his/her vacation.
Essential Skills and Qualifications:
• 3 years experience as a Chef Manager.
• Self / Time Management.
• Ability to work independently and as a team member.
• Communication skills - in English, both written and oral.
• Understanding of customer service.
• Ability to work in an international, dynamic and multicultural environment.
• Ability to demonstrate foodservice business acumen with customers.
• Sound knowledge of international food products.
• Sound knowledge of HACCP and ISO 9000 standards.
• Can adapt to rapid changes in a positive manner and work to tight deadlines.
• Information Technology literate.
• Drivers License required
Compensation / Benefits Summary: *TAX-FREE
• Monthly Salary: Competitive salary paid every month
• Yearend Bonus: paid after completion of 12 month contract
• Work Schedule: 6 days per week, no more than 54 hours.
• Vacation Days – 63 per year, paid time off. (Weeks: 14on/3.5off, 14on/3.5off, 13.5on/3.5off)
• Flights – 3 per year to home of record / or other location at same cost.
• Medical –covered with the exclusion of USA and Canada (single coverage only)
• Sick Leave, Death & Disability Coverage - included for employee
• Accommodation, Food, Non-alcoholic drinks – included as part of the contract
• Transport for work purposes (including mobilization) – included as part of the contract
• Taxes – none to be paid in Operational locations
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