Head Chef F and B
Mohamed Hilal Group
Dubai United Arab Emirates
منذ 2 يوم
source : HireeJobsGulf

To be directly responsible for all kitchen functions including food purchasing preparation and maintenance of quality standards sanitation and cleanliness training of employees in methods of cooking preparation plate presentation portion and cost control Functional Responsibilities Monitor compliance of local laws and company policies relating to hospitality food industry and ensure outlets adhere to and operate to the strict statutory requirements and established health hygiene and safety policy and standards Monitor food quality and consistency to ensure food presented is of highest quality and standard as per the agreed menus standards Supervise daily food production operations to ensure it is in accordance with the Municipality standards and compliant with any Government related food handling regulations Monitor stock levels to maintain optimum efficiency and ensure efficient turnaround of perishable stock within the permissible time frame Constantly review stock levels to ensure adequate food stock is on hand and in line with company par levels Ensure complete and thorough knowledge of usage of all kitchen machinery and equipment Acknowledge and address all customer feedback through management to ensure maximum customer satisfaction Support the Executive Chef in creating food menu cycles within brand parameters to be introduced whenever restaurant menus are agreed to change ensuring that those cycles are up to date with the latest culinary trends within the market Recommend appropriate retail price of the new dishes considering its cost and the budgeted COGS Periodic Assessment for Menu Items with the recommendation of new listing and delisting of non performing items Control the food waste and assuring it is with the allocated budget Prepare necessary data for applicable parts of the monthly and annual budget Manage the company fixed and current assets with high efficiency equipment s culinary items Periodic review cost of consumable and nonconsumable items considering the market trend and information from competitors Ensure that all food and products are prepared consistently and served according to the restaurant s recipes portioning cooking and serving standards Periodic Assessment for the menu item prices accompanied with structured recommendation based on market trends and competitors Team Management Develop innovative teams who can quickly adapt to as well as create new opportunities Coach and guide teams to perform to their optimal potential produce highest standards of output Engage in performance evaluation of direct team members and review the indirect span of control to ensure efficiency and consistency in assessing performance Promote ongoing training and development and up skill key talent to larger roles Provide a leadership avenue for the teams to be able to escalate their concerns to enable prompt resolution of the same Communicate any organizational changes and mitigate risks through effective change management

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