Head Chef

MSELECT is recruiting on behalf of our client which is an International Trading/ catering company we are currently looking for Head Chef (Indian/Filipino) to join their team in Erbil. Must speak English ; Arabic is a plus. Ideal to have experience of about 6-8 years.

Job Summary:

To plan the yearly food revenue and profit target
Manage menu preparation and pricing
Maintain sensitivity to local cultural traditions and follow to religious beliefs in preparation and services of all food on premises
Manage the preparation and presentation of food products to ensure quality at all times
Monitor and check guest satisfaction
Implement procedures to minimize wastage and over-production.
Ensure standards of presentation and preparation of food items meet the organization’s standard.
Direct and coordinate the daily activities of the kitchens
Train and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members
Manage relationships and contracts with suppliers
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards
Report and take appropriate action to correct any health or safety hazard
Check and ensure the proper storage of raw and processed food items including the condition of food in freezers
Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens
Ensure all work areas in the kitchen are kept tidy and clean
Attend guest and official functions as a representative of the executive team
Contribute to controlling costs and improving gross profit margins
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Can cook international dishes such as Arabic, Italian, Asian, Indian, Mexican etc.
Prepare and follow budgets as per given module criteria
Apply energy saving practices when using cooking equipment
Know kitchen technological properties of food ingredients
Know special equipment and can operate it with instructions
Account for the cooking times of the meals
Report inventory and complete purchase orders
Account for storage losses
To be familiar with all internal business regulations
Conclude material use for meals and dishes, calculate costs and account for material wastage
Set priorities and acts accordingly
Creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
Continued efficiency of the kitchen and production of consistent, quality food.
Overall responsibility for daily operations in the kitchen
Liaising with purchasing companies for food orders
To ensure all menus are constantly updated, paying special attention to seasonal availability
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes
To liaise with management daily regarding special requirements
To ensure that maintenance problems are promptly reported
To ensure all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment
To assist with regular stock take as and when required
Qualification / Education Level :

Qualification in Culinary or Management and you should have a professional chefs training course

Special Skills, if any:

Nationality: Any
Basic Food Hygiene Certificate
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Approaches food in a creative way
Strong training and team motivating skills
Commitment to delivering high levels of customer service
Excellent planning and organizing skills
Cleanliness of presentation
Creativity
Accuracy of following recipe
Achieves food margin
Strong leadership skills Leadership
Delivers Company Standards