Job Summary : As a Head Chef, you are responsible for the day-to-day operation of the Kitchen and overseeing the production work of all associates.
1. Specific Duties and Responsibilities : 1.1 Ensure that the the kitchen prepares food according to the standard recipe, taste, portion, and presentation.
1.2 Check the freshness of food and beverages particularly, on how it appeals to the eyes. 1.3 Monitor food trends and introduce new food concept / recipe to boost outlet’s profitability 1.
4 Ensure that wastage and spoilage is controlled to the minimum. 1.5 Attend required meetings and daily briefings with your team members ensuring efficient communication, to run the Kitchen section smoothly.
2. General Responsibilities : 2.1 Supervise the whole kitchen in the absence of his / her superior. 2.2 Maintain the highest possible hygiene and maintenance standards.
Ensures the highest degree of application in hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality standard.
2.3 Work closely and cooperates with all other key departments in the restaurant to ensure a smooth operation. 2.4 Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensures the accurate delivery of goods in order to achieve the budgeted profitability.
2.5 Handle Guest complaints / suggestions / requests directly to achieve high Guest satisfaction. 2.6 Demonstrate pride in the workplace and personal appearance at all times when representing the operations thus identifying a high level of commitment.
2.7 Adhere to Company rules and regulations at all times. 2.8 Ensure Employee Development of the kitchen team in order for them to achieve highest service quality standards set by the Company.
2.9 Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation 2.10 Conduct competition checks (as instructed) to assist the restaurant in being updated and competitive in the local market 2.
11 Operate in a safe and environment-friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment 2.
12 Conduct performance review of kitchen staff under your watch. 2.13 Comply with the restaurant environmental, health and safety policies and procedures.
3. Occasional Responsibilities : 3.1 Participate in any Training / Development schemes as recommended by senior management.
Catering, Food Service, & RestaurantMonthly Salary : US $6,000 Preferred Candidate Career Level : ManagementGender : FemaleNationality : TurkeyDegree : Bachelor's degree