Head Chef

الوصف الوظيفي
Key Responsibilities:
• To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
• To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract
• Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management
• To manage the agreed food cost targets in line with the agreed budget.
• Record and maintain accurate pricing data for all commodities on the unit stock sheets
• Recommend and promote new menu ideas and special food events/special days within the contract and work with the Company Executive Chef to develop new dishes for the business
• To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
• To ensure that the company food hygiene management system is in place and fully understood by all the team
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Ensure that there is a strict adherence to regulations where applicable
• To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
• Develop a relationship and seeking advice and guidance as necessary
• To ensure cleaning rotas are operational throughout the food production and service areas
• Encourage employees to work safely and lookout for the safety fellow workers and customers
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
• To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job
• With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching
• Support all members of the team to reach their full potential and give them the opportunity to develop their career
• Due to the nature of the contract, the requirement to intermittently review the food service in the evening and weekends, by attending site and supporting your Chef’s team
• To conduct regular performance reviews with the team offering training and coaching when necessary
• To conduct a formal appraisal each year with each member of the kitchen team using the company standard format
• Actively recognise good performance in the team and promote the company reward and recognition scheme
• To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery
• Trade test all new culinary staff prior to job offers being made and take an active role in the selection of new team members
• To actively seek out customer comment and feedback in respect of the service through face to face contact during service times
• To work with the Management Team to agree actions following customer feedback
• Be visible in the restaurant during service helping and supporting staff as well as communicating with customers
• Keep up to date with latest trends in the foodservice industry and work with the team and the Executive Chef to introduce new ideas regularly
• Ensure members of the culinary team receive customer service training and understands the importance of making every customer feel special and enjoy the experience of dining in our restaurant
• To understand the catering budget and work to the agreed targets on food cost, labour hours, sundries, and wastage
• Communicate daily and weekly financial targets to all members of the culinary team as appropriate
• To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
• To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner
• To work with the Management Team to identify efficiencies through innovative working practices
• To be an active member of the management team and support colleagues in the achievement of their KPI’s
• To attend all necessary training programmes to develop your own potential and enable your progress in the company
• To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences
• To support the Company Executive Chef in the development of the food offering
• Maintain HACCP Standards.
SUPERVISORY RESPONSIBILITIES
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

المهارات
JOB REQUIREMENTS

• Bachelor’s degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
• Must have minimum of 3 year experience in similar role• Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable

Gender: Any

Nationality: Italian

LANGUAGE SKILLS
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
COMPUTER SKILLS
• Working knowledge of various computer software programs.
MATHEMATICAL SKILLS
• Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra.
REASONING ABILITY
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS• Certificate of completion from trade school. Driver’s License.

تفاصيل الوظيفة
منطقة الوظيفة: الشارقة, الإمارات العربية المتحدة قطاع الشركة: المطاعم/الخدمات الغذائية طبيعة عمل الشركة: غير محدد الدور الوظيفي: الإدارة نوع التوظيف: دوام كامل الراتب الشهري: غير محدد عدد الوظائف الشاغرة: غير محدد الرقم المرجعي للوظيفة: JB3757948
المرشح المفضل
المستوى المهني: إدارة عدد سنوات الخبرة: الحد الأدنى: 3 الحد الأقصى: 4 الجنسية: إيطاليا الشهادة: بكالوريوس/ دبلوم عالي

https://www.bayt.com/ar/uae/jobs/head-chef-3757948/