Position Overview:
The Shawarma Master is responsible for cooking and preparing shawarma as per company recipes. Core responsibilities include:
- Read the daily operation checklist from the day before and the current day.
- Check all the backup inventory and expiry dates before opening.
- Clean the section before operating.
- Check gas and heating panels.
- Prepare all the ingredients.
- Put expiry date in all containers used in operations.
- Follow FIFO (First-In-First-Out).
- Prepare shawarma skewers (beef and chicken).
- Cook shawarma.
- Make sure shawarma is cooked as per Operation: Falafel standards before serving.
- Make back-up ingredients before leaving.
- Re-stock ingredients as needed.
- Make sure the section is clean for the next shift.
- Ensure there is no expired items.
- Waste all expired items.
- Weigh and record wastage.
Objectives Brief
- Consistent high level of Health & Safety standards, cleanliness and organizational skills. Capable of following recipes to achieve consistent quality food production.
Job Description
- Constantly abide by all Health & Safety Standards set up by government municipality.
- Complete Basic Food and Hygiene Training with passing score.
- Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
- Follow all SOPs within company.
- Follow all recipe and product specifications during production and plating. Ensuring food is produced in a timely fashion.
- Be proactive in reducing and recording wastage.
- Ensure all products are covered, labeled, dated, not expired and refrigerated when needed.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators
- Sweep, mop and clean, floors, equipment and walls when needed.
- Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
- Maintain kitchen work station, equipment and utensils in clean and orderly fashion.
- Able to attend to other tasks as deemed necessary by Management.