The Head Chef is responsible for the consistent preparation of innovative and creative cuisines of the highest quality, presentation and flavor resulting in outstanding guest satisfaction. Also responsible for the smooth operation of the kitchen and manage Food margin, Inventory, Wastage control, Hygiene practices and Training within the kitchen in coordination with the Operations Manager.
Duties and responsibilities
-Establish Food preparation standards, food safety and consistency.
-Manage Food preparation according to well defined recipes and constantly improve.
-Modify menus or create new ones that meet the cost and quality standards of the company / brand
-Ensure the food cost is maintained at optimum
-Develop new food offering and maintain accurate costing of all dishes.
-Maintain and improve the Food margin.
-Develop creative, innovative and decorative food displays.
-Frequently review Quality and Presentation of finished products before the orders are sent to guests.
-Monitoring and controlling the Stock levels.
-Exhibit exceptional leadership by providing a positive work environment and demonstrate a dedicated and professional approach.
-Should be able to provide direction for all day-to-day Kitchen operations.
-Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
-Utilizes interpersonal and communication skills to lead and influence kitchen staff.
-Demonstrate sound business Decisions, honesty, integrity and also leads by example.
-Provide service behaviors that are above and beyond for customer satisfaction and retention.
-Ensure strict compliance with food handling and sanitation standards.
-Follows proper handling and right temperature of all food products.
-Ensures all equipment in the kitchen are properly maintained and in working order in accordance with the local Health department and Restaurant Industry standards.
-Reviews comment cards for guest satisfaction results and other data to identify areas of improvement.
-Coordinates with the purchase department for acquisition of needed goods and services.
-Ensures all products are prepared in a consistent manner and meets appearance/quality standards.
-Ensure proper grooming and hygiene standards for all kitchen staffs.
-Ensures all kitchen employees maintain required food handling and sanitation certifications.
-Ensures proper purchasing, receiving, storage and inventory standards in the kitchen.
-Follows and enforces all applicable safety procedures specified for kitchen and food servers.
-Prepare and review daily/weekly food cost reports and discuss with Operations manager
-Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
-Train kitchen associates on the fundamentals of good preparation and excellent presentations. Also interview and hire new applicants for kitchen.
-Interacts with guests to obtain feedback on food quality, presentation and service levels.
-Ensures that all the documentations are completed according to the Management Policy.
-Any other reasonable tasks, as instructed by the Management
Knowledge, Skill, Ability & Behavioral Competencies (KSAB)
-Education – Bachelors / Diploma in Hotel Management or Equivalent
-Professional / Technical Certification – Certifications related to the F&B industry, Culinary styles, etc.
-Language – English & Arabic (Preferred not mandatory)
-Nationality – Open
-Legislation / Compliance – Laws pertaining to the F&B industry
-Specialized knowledge – Arabic / Lebanese and International cuisine, Food safety standards, Menu Engineering, Food presentation, Food Costing
-Experience – at least 6 - 8 years of relevant experience as a Head Chef at a reputed Arabic Restaurant group in the Middle East / G.C.C. Must have Letters of Appreciation / Recommendation from previous employers
-Skills – MS-Office, Costing
-Ability to take ownership of assignments, targets and achieve successful completion
-Ability to understand guest requirements and pro-actively propose recommendations
-Ability to manage, lead, train and discipline staff reporting to him
-Ability to multi-task and manage multiple deadlines
-Ability to research, forecast and work around / act upon complicated scenarios
-Ability to adapt to tough scenarios and pro-actively manage the turnaround of these scenarios to the company’s favor
-Ability to anticipate process gaps and work pro-actively
-Ability to communicate matters clearly to management and team members
-Ability to discuss matters and arrive at quick decisions
-Determined and Focused
-Assertive and Decisive
Regular Kitchen and Customer facing environment.
Will be required to visit to different locations based on business requirements.