Purpose of the role : The Executive Chef is responsible for all food production carried out at the Central Kitchen. Develop menus, food purchase specifications and recipes.
Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.
Key Areas of Responsibilities :
Maximizing team productivity and morale and consistently maintaining discipline following the highest international standard "HACCP, IFS, SQF"
Assisting in the building of an efficient team by taking an active interest in their welfare, safety, training and development.
Integral in the creation of and testing of menu items, procedures, and equipment.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develop standard recipes and techniques for food preparation and presentations which help to assure consistently high quality and to minimize food costs;
exercise portion control for all items prepared and assist in establishing menu selling prices.
Ensure proper staffing for maximum productivity and high standards of quality; control food and pay roll costs to achieve maximum profitability.
Evaluate food products to assure that quality standards are consistently attained.
Provide training and professional development opportunities for all kitchen staff.
Participate with Nutritionist and on-site management team to plan menus, utilization of food ensuring that the food has high nutritional value and are as per company standards.
Plan and implement effective food flow.
Ensure Product Quality QMS
Prepare standard recipes minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
Monitoring all kitchens operating costs and taking corrective action where necessary to reduce expenses.
Establish controls to minimize food and supply waste and theft.
Ensuring that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Monitoring and checking incoming produce; ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Maintaining and enforcing good hygiene and sanitation procedures.
Identifying Market needs and trends in terms of food for local market, and monitoring and analyzing the menus and products of competitive restaurants.
Job Type : Temporary Experience :
Culinary Arts : 4 years (Required)
Research And Development : 5 years (Preferred)
English , Arabic etc (Preferred)