Head Chef

Roles and Responsibilities

As a Head Chef, you will lead all aspects of the culinary vision for the project with an eye for quality, taste, and presentation. You will perform a range of duties including planning menus, training new staff, overseeing commercial relationships, and managing inventory. The Head Chef will provide kitchen management staff with consistently strong direction to elevate the food menu to the highest dining experience possible for our guests.

Key Accountabilities:

• Support the setup of the function and role during the Pre-Opening phase. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met. Manage all aspects of the kitchen including operational, quality, and administrative functions.
• Manage the provision of food to Food and Beverage outlets and act where necessary to ensure compliance with current legislation.
• Oversee all controls on labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Report on a routine basis all aspects of Kitchen and Food and Beverage commercial performance and action plans where required.
• Maintain control systems to assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and foster an awareness of the importance of food preparation and quality Menu engineering and development.
• Plan and develop recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure resources support business needs through the effective management of working rotations.
• Support brand standards through the training and assessment of the Team.
• Manage the kitchen brigade effectively to ensure a well-organized and motivated Team.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Assist other departments wherever necessary and maintain good working relationships.
• Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
• Report on maintenance, hygiene, and hazard issues.
• Be environmentally aware.

Qualifications:

•Bachelor's in hospitality management

•HACCP PIC certification

Desired Candidate Profile

• 5+ years of experience in a similar role within a luxury environment, ideally with Pre-Opening experience, and experience in setting up related systems or structures in the role department.
• Fine dining experience or experience with luxury international brands.
• Knowledge of current food trends.
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
• Previous working experience in Dubai or the Middle East.

Skills:

• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiarity with industry’s best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Ability to take criticism and feedback.
• Attention to detail.
• Creativity.
• Teamwork oriented.
• Customer service focused.
• Adaptability to different environments, flexibility, and the ability to innovate.
• Ability to multi-task and meet deadlines.
• A creative approach to the production of food.