Руководитель Отдела Общественного питания/Food Services Team Lead

компания "юсс супорт сервисез" position based in tengiz, 28/28 requirements: higher (or postgraduate) education in the relevant specialty and work experience in the specialty for at least 3 years or secondary technical and professional (secondary special, secondary professional) education in the relevant specialty (qualification) and work experience in the specialty for at least 5 years; knowledge of sanitary and hygienic standards in public catering; excellent understanding of the procedures of the system relative to the daily cost accounting; leadership and organizational skills, communication skills. legislative and other regulatory legal acts of the republic of kazakhstan concerning the organization of public catering, organization and production technology, the range and quality requirements of dishes and culinary products, the basics of rational and dietary food, the order of the menu, accounting rules and regulations for the issuance of products, consumption rates of raw materials and semi-finished products, calculation of dishes and culinary products; standards and specifications for food products, raw materials and semi-finished products, rules and terms of storage of finished products, raw materials and semi-finished products, types of process equipment, operating principles, specifications and operating conditions; current internal regulations, the economy of public catering, internal labor regulations, safety and health, industrial sanitation and food hygiene, fire safety requirements. knowledge of technological processes and requirements necessary for safe cooking, storage and serving of products, according to the standards of the customer, the company and state standards. responsibility: manage the production and economic activities of the kitchen direct the activities of the staff members to ensure smooth output of the required range and quality in accordance with production targets; сarry out work on improving the organization of the production process, to introduce the use of advanced technologies, methods of safe work established by the customer and the company; take measures on effective use of equipment, improvement of professional skill of workers for the purpose of improvement of quality of products; make requests for the necessary food products, semi-finished products and raw materials, to ensure their timely acquisition and receipt from a warehouse, to control the range, quantity and terms of their receipt and realization, to provide their rational use, to check invoices and waybills; organize timely drawing up of the menu and to provide a variety of the range of dishes and culinary products including on balanced dietary food, to render assistance in maintaining accounting of a food diet. to exercise constant control over the technology of cooking, norms of laying of raw materials and compliance of employees with sanitary requirements and rules of personal hygiene; implement the balance of cooks and other workers in the production, scheduling the release of their work; conduct inspections of prepared food, monitor the safety and serviceability of kitchen equipment, utensils and other assets, and to ensure their proper operation; provide training on cooking technology and other production issues; сontrol observance by workers of rules of safety and labor protection, sanitary requirements and rules of personal and food hygiene, fire safety, industrial and labor discipline, rules of internal labor regulations, requirements of fire safety; monitor the operation at all heat transfer points, make timely entries in the temperature charts on the distribution and dining room; monitor the process of updating announcements, conduct an annual review and develop a staff development plan;