Executive Chef Required in Dubai - Dubai
Executive Chef Required in Dubai
Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Candy, Grind, Somewhere and Public.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Operations
• Directs and oversees the operation of the kitchen at each restaurant including development and implementation of kitchen policies and procedures.
• Responsible for all aspects of food production, execution and presentation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services - while working closely with the Restaurant Manager.
• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures. • Responsible for inventory, ordering/purchasing, and food cost controls.
• Create operational solutions for faster service.
• Provide superior customer service and lead by example to include being attentive, approachable, greeting and thanking customers.
• Attend weekly meetings with the Senior Management Team as required. Financial
• Work closely with the Restaurant Manager regarding department finances including, food and labor cost, inventory, etc.
• Review reports and data such as profit & loss statements and inventories.
• Analyze recipes to assign prices to menu items and work closely with INDPT’s culinary team.
• Adhere to company standards and projected growth by maintaining all costs associated with BOH. Purchasing and Inventory
•Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.
• Purchasing of all food or other supplies needed to ensure efficient operation.
• Responsible for maintaining vendor relationships.
• Arrange for equipment purchases and/or repair. People Management
• Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement.
• Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential.
• Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mindset and from a place of respect.
• Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity, and effectiveness. Recruitment
• Maintain an accurate plan of BOH staffing needs.
• Interview and hire BOH candidates. Must be able to determine the applicability of experience and qualifications of job applicants.
• Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation. Training
• Plan, implement and oversee BOH employee supervision, discipline, training, development, and termination. Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.
•Oversee training of new employees. Train and lead the staff in regards to all health code regulations.
•Instruct, train, and mentor in the preparation of cooking, garnishing, presentation of food and customer service Quality Assurance and Sanitation
•Ensure company standards for safety, proper food handling practices, sanitation, uniform guideline and productivity are maintained.
•Ensure consistent high quality of food preparation and service; ensure that all batch and menu item recipes are followed correctly including proper portioning, cooking and plating while maintaining portion control and minimising wastage.
•Inspect method of food preparation and cooking in all areas.
•Inspect all aspects of the kitchen operation and storage to ensure they meet INDPT’s high standards of excellence, safety, and sanitation.
•Ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.
•Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
•Ensure a safe working environment to reduce the risk of injury and accidents.
•Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
•Work with Restaurant Managers to investigate and resolve complaints concerning food quality.
KNOWLEDGE, SKILLS AND ABILITIES
•Excellent verbal and written communication skills
•Must be able to run 5 kitchens in 2 different countries
•Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands
JOB DESCRIPTION
• Must possess excellent people management skills, including resolving conflict, coaching and developing others, promoting teamwork and performance management
• Pleasant, polite manner and neat professional appearance
• Self-discipline, initiative, leadership ability and outgoing nature
• Proven ability to handle multiple projects under pressure
• Ability to think creatively and innovatively
• Ability to manage multiple tasks at a time while maintaining attention to detail
•Ability to handle the department in an efficient yet creative fun approach
• Must be able to operate effectively as part of a team and communicate clearly
• Ability to create food concept menus with the direction of Brand Director
• Model and promote adherence to brand standards and recipes
• Must be expert in waste management and cost reduction
• Ability to deal with suppliers and research market on product solutions
• Ability to read, interpret and effectively act upon profit & loss and other financial data
• Must demonstrate organizational and planning skills
• Evaluate options and impact in order to make the best decisions
• Eagerness to expand knowledge and experience
• Demonstrate exceptional guest service mentality
EDUCATION AND EXPERIENCE
• Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts
• Minimum 8 years of experience in a full-service, high volume, fast casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.
• Experience in diverse international and regional cuisine cooking
• Experience in chain and independent restaurants is preferred
• Experience in handling multiple kitchens and menu projects
• Experienced in consumer food tasting and feedback
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https://ae.linkedin.com/jobs/view/executive-chef-at-independent-food-company-3173001736?
