Head Chef

Be among the first applicants.

AWJ Investments

Dubai

AED 60,000 - 120,000

Be among the first applicants.

3 days ago

Job description

The Head Chef will be directly responsible for all kitchen functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising team members in making sure that they perform according to chain standard operations.

Key Result Areas:

Consistent product quality is always to ensure customer satisfaction.
Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
Ensures product rotation (FIFO system in place) and maintains stock level system through accurate ordering system.
Control food cost and usage by following proper usage of products, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
Ensures statutory and company health, safety and food hygiene regulations are followed during the shift and corrective action taken as required.
Successfully resolves product quality complaints and queries correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks and equipment.
Recognizes routine problems and reacts appropriately to resolve them.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection, restaurant cleaning plans are adhered to and by following the restaurant’s preventative maintenance programs.
Responsible for training new and existing team members towards Star / All-Star to achieve proficiency in knowledge and technical skills.
Responsible for cross-training and new product launches and ensuring that standards are followed and maintained.
Reward and Recognize Team Members in the shift.
Manages full shift responsibilities in the absence of GM or AGM, develops other managers to perform KM functions in absence.
Manages shifts which include daily decision making, staff support scheduling, planning while upholding standards, product quality, and cleanliness.
Manages staffing throughout shift including deciding when employees can check out for the day.
Provides employees with positive and negative feedback and takes appropriate action. Adheres to the UNIT REVIEW checklist.
Controls food costs by properly ordering and receiving the products.
Maintains a safe working environment through continual repair and maintenance of the back of the house equipment, floor, walls, ceiling, and storage areas.
Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products. Performs LINE CHECKS throughout the shifts and performs SHOW TIMELINE CHECK when necessary.
Prepares food daily as per pars as necessary to meet the daily demands of guests.
Prepares for new menu implementations, trains employees on the line to ensure great product quality, and works with FOH managers to have a food demonstration to ensure all service staff are well briefed and aware of the new menu items to sizzle to guests.
Ensures recipe adherence and checks ticket time.
Remains involved in ordering, does not rely on storekeeper and purchase department but closely watches inventories, calculates usage monthly before ordering, checks quality at receiving, counts, and weighs when necessary.
Must know the APL list to ensure the right products are ordered, received, and stored.
Attends all monthly inventories, has regular spot checks, fixes recipes, and works on all variances of usage to ensure recipe adherence, food quality, and great products served with healthy food cost maintained.