Head Chef Required in Dubai - Dubai
Head Chef Required in Dubai
The ideal candidate is responsible for leading the entire culinary operation which includes planning, organization, training, and leadership of all BOH operations of a pre-opening restaurant. The Head Chef will work collaboratively with other operating departments to ensure successful execution.
Responsibilities
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.
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.
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.
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.
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.
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
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 minimizing 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.
Qualifications
Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts
Minimum 5 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 chain and independent restaurants is preferred
Experienced in consumer food tasting and feedback
Excellent verbal and written communication skills
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands
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
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