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Executive Chef - Indian cuisine

Keywords / Skills : Executive Chef - Indian cuisine

5 - 8 years
Posted: 2018-11-19

Industry
Recruitment/Staffing/RPO
Function
Hotels/ restaurants
Role
Chef/ Kitchen Manager
Posted On
19th Nov 2018
Job Ref code
HC-694-2018
Job Description
The Organization:
Our client is a food and beverage specialist in Doha, Qatar, operating a portfolio of restaurants and dinning concepts that have been introduced to Qatar in the last decade. Their top notch Indian restaurant offers a deep menu of regional specialties, presented by a Michelin Starred Chef. Since opening they have been awarded as Best Indian Restaurant in Qatar.

Duties & Responsibilities:
They are hiring an ambitious professional Executive Chef. He/she takes on the following tasks, including but not limited to:
Plans menus for the restaurant;
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals;
Approves the requisition of products and other necessary food supplies;
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times (follow HACCP process);
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices;
Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met;
Consults with the Operation Manager about food production aspects of special events being planned;
Cooks and directly supervises the cooking of items that require skilful preparation;
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability;
Evaluates food products to assure that quality standards are consistently attained;
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards;
Evaluates products to assure that quality, price and related goods are consistently met;
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment;
Periodically visits dining area when it is open to welcome members;
Interview, select, train, supervise, counsel and discipline all employees in the department;

Skills & Competencies:
Ability to interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach;
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality;
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour;
Excellent English communication skills for general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees;
Knowledge computer software programs (MS Office, restaurant management software, POS).

Education & Qualifications:
Bachelor's degree from four-year college or university;
Related experience and/or training;



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