Head Chef (Il Gattoprado Restaurant)

Location: Gattopardo Restaurant DIFC Dubai, United Arab Emirates

Reports to: Executive Chef

Job Overview

As the Head Chef, you will be accountable for overseeing the entire kitchen operations, staff, and ensuring the quality of food items served is of the highest standards. You will promote food safety procedures by guiding all kitchen staff about the procedural standards of Gattopardo Restaurant. This role is very hands-on, requiring attention to detail and a positive work attitude. You will be the first in command next to the Executive Chef in ensuring high-quality food service and prioritizing guest satisfaction.

You will need to maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively in a timely manner.

Core Responsibilities

1. Assist the Executive Chef with overall direction for all day-to-day operations of the kitchen.
2. Ensure that all food preparation is in accordance with regulatory guidelines.
3. Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
4. Manage and train the kitchen brigade effectively to ensure a well-organized and motivated kitchen team.
5. Ensure that all potentially hazardous foods are maintained at the correct temperature according to HACCP guidelines.
6. Monitor the quantity of food prepared and portions served to control food waste.
7. Manage customer relations when necessary, in the absence of the Executive Chef.
8. Ensure resources meet business demands through effective staffing management.
9. Support brand standards through the training and assessment of your team.
10. Ensure compliance with food hygiene and Health and Safety standards.

Departmental/Operational Responsibilities

1. Ensure all food is prepared as per food preparation requirements.
2. Monitor and prioritize proper inventory for the kitchen department to achieve budgeted food costs.
3. Inspect the quality of food before serving.
4. Ensure strict compliance with food handling and sanitation standards.
5. Ensure meals are produced on time and in sufficient quantities for various areas.
6. Maintain stock levels of all kitchen supplies and coordinate with the purchasing department and Executive Chef.
7. Assist the Executive Chef in forecasting supply needs and estimating costs.
8. Ensure that any problems during service are rectified quickly.
9. Act and perform according to Gattopardo standards and protocols.
10. Follow proper handling and temperature control of all food products.
11. Ensure all equipment in the kitchen is maintained and in working order in accordance with municipality standards.
12. Ensure all products are prepared consistently and meet quality standards.
13. Review finished products for quality and presentation before orders are sent to guests.
14. Oversee, review ordering and control stock levels in every kitchen section.
15. Assist in the day-to-day running of the department.
16. Ensure the food service facility meets all necessary standards and regulations.

People Management

1. Review manning levels with the Executive Chef to ensure that guest service, operational needs, and financial objectives are consistently met.
2. Ensure proper grooming and hygiene standards for all kitchen staff.
3. Delegate duties to kitchen staff as per menu requirements.
4. Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required.
5. Assist the Executive Chef in resolving staffing issues fairly and quickly.
6. Identify the developmental needs of kitchen staff and provide coaching and mentoring.
7. Ensure disciplinary procedures and documentation are completed according to Gattopardo Restaurant Operational Standards and Company Policies.
8. Mentor team members, ensuring a highly engaged working environment.
9. Teach new staff the skills required to perform their roles to the required standard.

Communication

1. Provide direction for all day-to-day operations in the kitchen and communicate relevant updates to team members.
2. Utilize interpersonal and communication skills to lead and influence kitchen staff.
3. Interact with guests to obtain feedback on food quality, presentation, and service levels of Gattopardo Restaurant.
4. Solicit employee feedback and address employee problems or concerns.

Leadership

1. Display exceptional leadership by providing a positive work environment and counseling employees as appropriate.
2. Manage kitchen staff members in accordance with the organizational structure of the restaurant.
3. Work closely with the Executive Chef regarding the annual budget plan, food cost, and P&L to ensure successful preparation and implementation of operations.
4. Maximize the productivity of the kitchen staff.