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الوصف الوظيفي 1. OPERATIONAL MANAGEMENT: · Controlling and directing the food preparation process and any other relative activities; · Approving and “polishing” dishes before they reach the guest; · Directing all day-to-day operations in the kitchen; · Preparing the “General Order” and sending it to the purchasing manager; · Controlling purchase orders to prevent overstock; · Coordinating with the Restaurant Manager & Corporate Chef concerning any Maintenance issue; · Handling all administrative duties (Leaves, Attendance….) of his team; · Preparing wastage, staff meal, inventory, production list & transfer sheet reports on a weekly on a monthly basis; · Managing the opening & closing procedures on a daily basis; · Giving direction regarding the daily staff meal preparation & controlling its monthly cost; 2. HEALTH, SAFETY & HYGIENE: · Controlling the receiving of the raw materials from suppliers and making sure of their temperature, quality & quantity; · Ensuing all products are prepared in a consistent manner and meet departmental appearance/quality standards; · Monitoring the labeling of raw materials (Production & Expiry dates) and auditing all sections continuously in terms of cleaning / expired products; · Checking the temperature of freezer and refrigerators of each section; · Filling the Hygiene/ HACCP (Cleaning schedule, store humidity, cooling…) checklists on a daily basis; · Complying with sanitation regulations and safety standards; · Following and enforcing all applicable safety procedures specified for kitchen and food servers; · Ensuring proper grooming and hygiene standards for all kitchen staffs; · Monitoring the checklist of the cleaning schedule; · Checking the washing area on a daily basis; 3. PEOPLE MANAGEMENT: · Preparing the weekly employee schedule based on operation needs; · Fostering a climate of cooperation and respect between co-coworkers; · Training, developing and motivating all kitchen staff to meet and exceed established food preparation standards of company on a consistent basis; · Displaying exceptional leadership by providing a positive work environment, · Counselling employees as appropriate and demonstrating a dedicated and professional approach to management; · Providing guidance and direction to subordinates, including setting performance standards and monitoring performance; · Delegating as appropriate to develop supervisors and subordinates to accept responsibilities and meet clearly defined goals and objectives; · Conducting regular meetings with the team to listen to their concerns and taking corrective measure when needed; · Training kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interviewing and hiring new applicants for kitchen; · Ensuring sufficient staffing levels are scheduled to accommodate business demands; · Promoting quality recruitment and referrals of potential candidates; 4. GUEST FOCUS: · Coordinating with Floor Supervisor / Branch Manager in case of any guest complaints; · Dealing with guests’ complaints and / or suggestions by following up with the restaurant manager to know the exact problem and come up with a solution; 5. STRATEGIC & FINANCIAL MANAGEMENT: · Coordinating with the Restaurant Manager for upselling /competitions items; · Constructing menus in coordination with the Corporate Chef; · Controlling food production to minimize waste; · Controlling portions and respecting the recipes set; · Monitoring Salaries Vs. Sales and arranging the employee schedule accordingly; Performing other related tasks as requested by the management. المهارات · Strong people, motivational skills; · Outstanding communication & leadership skills; · Teamwork & collaboration skills; · Planning & organizing skills; · Coaching, developing & managing skills; تفاصيل الوظيفة https://www.bayt.com/ar/qatar/jobs/executive-head-chef-4194461/ |
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