Job Details
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Job Description
Job brief
- We are looking for an Executive Chef who oversees the daily operations of the chain’s central and sub kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.
- Ultimately, the candidate will lead the Company’s central kitchen, portioning, sub kitchen operations and training to ensure consistency and controlled cost.
Responsibilities
- Ensuring promptness, freshness and quality of dishes.
- Standardizing recipes and portions
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus and selecting plate presentation.
- Reviewing staffing levels to meet service, operational and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
Job Requirements
Requirements
- 2+ years culinary education.
- 5+ years experience in similar position.
- Advanced knowledge of food profession principles and practices.
- Proficient knowledge of human resources management.
- Excellent knowledge of ordering and inventory.
- Excellent communication skills.
- Ability to meet deadlines.
- Available to work on call, shifts, after hours, over weekends and on public holidays.
- Ability to travel and adapt to a multi – cultural environment
Other information:
- Works 7 days a week
- Headquarters in Barageel / Mohandeseen
- Reporting line: General Manager
