Executive Chef Required in Dubai - Dubai
Executive Chef Required in Dubai
Applications are invited for the position of Executive Chef
Position within: Commercial Department
Reports to: Vice President Commercial
Category: Culinary
Business Unit Purpose:
The commercial division is there to drive external business outside of the airline division. The culinary team led by this position is there to support that growth by developing and executing the culinary vision.
Job Purpose
The job holder directly leads and manages production staff with responsibility for hiring, performance reviews and training on culinary techniques. The job holder will be responsible for creating talent pipeline and for supporting the sales teams in getting new business and then executing that new business.
Key Accountabilities
Responsible for product quality, customer experience and procedural compliance of the entire department.
Ensure that all food items are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.
Ensure that manpower management is at optimum output and that staffs are professionally supervised, motivated, and trained with the aim to improve their performance potential. Maintain discipline and encourage the staff to develop new recipes and methods.
Ensure that all assigned production staff carry out their duties in a set time frame to maintain continuity of the workflow and to prevent any subsequent delays in operational flow of work.
Oversee work of chefs and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted cost goals.
Ensure high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times.
Review and approve menus and create recipes based on material cost and yield tests
Proactively contribute to kitchen revenue by establishing controls to minimize food and supply waste and theft.
Study and interpret available financial reports and carry out root cause analysis and resolve variances.
Develop organizational hierarchy, through recruitment and guidance with long-term succession planning of the department.
Lead the forecasting and planning of food activity to control the food cost as agreed in the approved budget.
Responsible for crafting menus, themes, client presentations, food preparations, table/buffet setting and food innovations to match with client’s expectations.
Demonstrate strong knowledge of food trends as they emerge in order to maintain competitiveness in the targeted market.
Support the new product development for Quick Service Restaurants with menu development and concepts to ensure quality products are developed in line with the commercial strategy.
Establish, develop and maintain Chef-to-Chef relationships with culinary leaders to aid in driving the overall commercial culinary strategy
Ensure all developed specifications in terms of portion size, quantity and quality is effectively followed in the kitchen.
Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
Prepare and report necessary data for applicable parts of the budget; support in projecting annual food, labor and other costs and monitor actual financial results; Propose corrective actions as necessary to help assure that financial goals for the unit are met.
Streamline menu components for cost suitability through economies of scale and production consolidation ideas.
Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.
Maintain the departmental focus and outlook towards customer satisfaction and a positive experience delivery.
Essential Requirements and Competencies
Education Qualification:
Hotel Management or Culinary degree
Work Experience:
Must have Minimum of 10 years’ experience in the culinary field
Preferred
Food Safety Certificate
Knowledge and experience of food products and processes in a facility with extensive in-house production.
Extensive experience with business management software applications in a catering environment Significant exposure to Lean Management, Occupational Health & Safety and Quality Assurance management.
Excellent knowledge and understanding of all aspects of cooking in various cuisines
Experience in creating recipes, menu development and costing
Skills
Ability to develop himself / herself in the current role and beyond
Willingness to take on responsibility and able to delegate tasks efficiently
Problem solving and decision making ability in real time, creative and out of box thinking
Strong organizational skills, effective Training and communication skills
Attention to detail & quality
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https://ae.linkedin.com/jobs/view/executive-chef-at-emirates-flight-catering-3348515296?r
