Executive Chef
United Arab Emirates
منذ 15 يوم

Education : Higher Secondary

Experience : 1 - 5 Years

Description : The is responsible for leading, managing and organizing all aspects of food production to the highest professional standards in accordance to the standard operating procedures.

He / she is in charge of proper sanitation in production area, well stocking, proper storage, intra ?department coordination, food sales program and quality control and production cost calculations.

Key Accountabilities ? Recruit, train, motivate and evaluate his / her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.

  • Implement adequate hygienic procedures and guidelines as set for the brand and ensure that health and safety regulations are followed at all times in the restaurant.
  • Approve all prepared food items that leave his or her kitchen by checking them according to the quality standards, the brand?
  • s specifications and the presentation guidelines in order to maintain high and consistent quality. ? Ensure that quality culinary dishes are served on schedule.

  • Create new menu items and recipes in coordination with the Regional Executive Chef and the Operations Manager / Inventory Cost Controller in order to maintain the brand's concept spirit and proper cost setting.
  • Monitor the food cost according to the company's guidelines and best practice. ? Manage end of month inventory, daily wastage, daily requisition,deliveries and perform estimation of food consumption, supplies order to ensure the best quality is being delivered.
  • Ensure the proper operation of equipment and monitor their continuous maintenance as part of the safety measures. Qualifications, Experience, Knowledge ?
  • Bachelor?s Degree or equivalent in Hotel Management or a related field. ? 3-4 years of experience in culinary management.

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