Organization of the working process of production, distribution of responsibilities and workload Elaboration and creation of Banquet menus, business Lunches, a la carte; control of Banquet events/receptions Preparation of technological and calculation maps Monitoring compliance with the chefs norms of a bookmark of raw materials, technology of preparation of dishes; quality inspections of finished products Preparation of an application for the necessary products, semi-finished products and raw materials; control of terms, range, quantity and quality of incoming products Conducting monthly inventories Conducting training and instruction on the input menu items Control of observance by workers of rules and regulations of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor Calculation of dishes (foodcosting); Working with technological maps; Pricing of dishes; Working with staff in the kitchen; Knowledge and understanding of the technology of cooking Kitchen design: knowledge of all requirements and regulations for the placement of equipment in the kitchen; Communication skills with suppliers; Work in multitasking mode. Computer skills: Ability to work in R-Keeper is welcome MS office user. Personal quality: The desire to grow and develop, to learn something new;Creativity, the desire to come up with something new and interesting, to experiment. For us, such quality as customer focus is very important. Responsibility and diligence. Stability. Leadership qualities. Charge: Preparation of the menu according to the concept of the restaurant; Drawing up of technological cards, costing of dishes; Designing kitchens with a 0 in accordance with all regulations and requirements; Training of personnel to work in the kitchen;nage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives. Administer all culinary activities and ensure optimal level of services to all guests and develop effective interaction with same to analyze all requirements. Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis. Supervise all menu planning and implement same and maintain all activities to ensure compliance to all food standards and presentation skills and maintain hygienic environment at all times. Coordinate with purchasing department to recommend purchases of all kitchen equipments and analyze all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction. Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees. Supervise working of steward team and achieve all food and labor cost objectives and maintain food standards in all processes.

Creativity, the desire to come up with something new and interesting, to experiment. For us, such quality as customer focus is very important. Responsibility and diligence. Stability. Leadership qualities. Charge: Preparation of the menu according to the concept of the restaurant; Drawing up of technological cards, costing of dishes; Designing kitchens with a 0 in accordance with all regulations and requirements; Training of personnel to work in the kitchen;Experience as a chef in premium restaurants - at least 3 years; Knowledge of pan-Asian cuisine; The experience of opening a restaurant with "0" ; Experience in restaurants with its own delivery system ; Standardization and observance of all sanitary norms and norms of food storage; Experience in the development and implementation of common standards (calculation cards, process cards); Operational planning, logistics.

Reducing the cost of meals Menu development (Breakfast, business plan, Banquet menu, room service menu). It should be creative, tasty and fashionable) Implementation and compliance with HACCP And of course the standard duties of the Chief: Control over the range and quality of dishes Organization and control of kitchen staff compliance with the rules of industrial sanitation and hygiene Compliance with the standards of Accor Hotels Control over compliance with the rules of storage and use of products (defrosting, cooking, commodity neighborhood, shelf life) Drawing up and registration of invoices on receipt of goods, execution of intake sheets, maintaining the temperature of the leaves, brokering journals, etc. The perfect chef for us: Has experience in the position of chef from 3 years Skills of building and training a team, its motivation and development are developed at a high level (for us development is important) Leader and team player Creative professional and fan of the businessOrganization of uninterrupted high-quality work of the restaurant kitchen Preparation of technological maps Control of standards of preparation and return of dishes Quality control of the delivered production, inventory, control of the remains Timely and reliable reporting

Preparation of an application for the necessary products, semi-finished products and raw materials; control of terms, range, quantity and quality of incoming products Conducting monthly inventories Conducting training and instruction on the input menu items Control of observance by workers of rules and regulations of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations Reporting on production activities understand the technology of designing the kitchen from 0, to understand the professional equipment and modern technologies of cooking - to be able to organize the entire production process from 0.Supervise efficient working of all culinary activities and estimate required food on everyday basis and place required purchase orders for same. Develop various new recipes and ensure customer satisfaction and ensure standardization of all recipes to maintain consistency in same and determine all quality standards and monitor pricing of all menus. Maintain and operation all equipments required for executive team to prepare food and maintain safety regulations in kitchen. Assist various retail food operations in develop new recipes and menus and oversee all food production procedures and cost. Maintain safety and ensure sanitation in all activities and manage inventory all purchasing equipments. Monitor and ensure resolution to all customer issues and recommendations and administer all employee issues. Manage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives. Administer all culinary activities and ensure optimal level of services to all guests and develop effective interaction with same to analyze all requirements. Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis. Supervise all menu planning and implement same and maintain all activities to ensure compliance to all food standards and presentation skills and maintain hygienic environment at all times. Coordinate with purchasing department to recommend purchases of all kitchen equipments and analyze all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction. Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees. Supervise working of steward team and achieve all food and labor cost objectives and maintain food standards in all processes.

manage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives. Administer all culinary activities and ensure optimal level of services to all guests and develop effective interaction with same to analyze all requirements. Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis. Supervise all menu planning and implement same and maintain all activities to ensure compliance to all food standards and presentation skills and maintain hygienic environment at all times. Coordinate with purchasing department to recommend purchases of all kitchen equipments and analyze all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction. Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees. Supervise working of steward team and achieve all food and labor cost objectives and maintain food standards in all processes.