Executive Chef

Job Overview:

Assists the Project Manager in all processes related to the kitchen and food service within the project in accordance with company policy. Ensures that all food products produced and served is of superior quality and according to SOP’s. Plans and prices menu items in accordance with the management, orders supply and keeps records and accounts. Supervises and participates in cooking, baking and in the preparation of foods. Writes weekly schedules according to business and projected goals. Must participate in checking of all purchased supplies for quality and account for each delivered item. The Executive Chef responsibility is to maximise team performance to deliver excellent customer service to all guests. To follow the requirements of the Kitchen Management System (HACCP) and ensure all kitchen staff are aware of its requirements and how to complete the documents.

MAJOR FUNCTIONS & RESPONSIBILITIES:

1. Fully in charge through proactive supervision and permanent attendance for all culinary operational aspects of all operations.
2. To ensure the smooth running of the department on a day-to-day basis, delegating when appropriate and implementing pre-shift and post-shift briefings.
3. To walk through all kitchen areas and fridges to check control systems and maintenance procedures daily.
4. Responsible for hygiene and cleanliness in all kitchen areas as per Company’s SOP.
5. Ensures that all outlets achieve the highest standards of quality in food products, presentation and hygiene.
6. Ensures that kitchen maximize its profits by right cost control techniques by employees. Works closely with the Project Manager to have an effective cost control system implemented and supervises this to the best of his/her ability.
7. Is responsible to inform all employees about budget, expenses and other financial guidelines with what the employees must work with.
8. Coordinates the entire staffing and assigns in detail specific duties to all kitchen employees under her/his supervision.
9. Handling of all employee matters and their behaviours in the kitchen and communicates/coordinates certain issues with the Project Manager.
10. Responsible for the entire kitchen operational equipment, utensils and their maintenance. Responsible for hygiene and cleanliness in all covering areas.
11. To conduct training classes, meetings and any other events for proper development of employees and communication.

DUTIES AND RESPONSIBILITIES:

• KITCHEN SERVICE OPERATION:

1. Overall responsibility for the daily operations of his/her kitchen and its teams, instructing, controlling, coaching, training, correcting, helping and making sure that everything works as it should be according to company’s standards.
2. Constantly checks the performance of all employees in regards of overall hospitality rules and standard operating procedures and assigns specific duties to all employees whenever required. Leads and guides the culinary team daily throughout the day.
3. Constantly checks the atmosphere, set up and appearance of the kitchen regarding presentation and cleanliness and communicates needs through the appropriate channels.
4. Is fully in charge of the financial control - specifically, the purchases of goods, the storage, the usage and the inventories. Monitors the cost of items used and purchased to keep the loss as low as possible.
5. Must ensure that accurate inventories are taken and must maintain all inventory records of food items, cleaning supplies, amenities and other applicable items.
6. To prepare weekly schedules to meet business needs and ensure that staffing levels are set to ensure smooth running of the department on a day-to-day basis, delegating where appropriate and implementing pre-shift and post-shift briefings.
7. Constantly checks the quality of food that is served regarding presentation, taste and temperature and in accordance with the company’s SOPs and that any discrepancies are handled in the correct manner.
8. Contributes to the sales functions of all units, applying creativity in the preparation and the presentation of all food served from the units.
9. Responsible to set up and supervise the mise-en-place on all food stations for the various time periods of the day.
10. Responsible to prepare and teach all kitchen employees that all food items are according to the standard recipes.
11. To ensure the product consistency in quality of appearance and taste.
12. Checks back areas, refrigerators and storage areas and is responsible for the proper storing of any food items in the kitchen.

• RESPONSIBLE FOR THE COST CONTROL:

1. Check the quantity and quality of received products to ensure that it is as per the orders.
2. Handles, stores and rotates all products properly within the kitchen to have 100% food quality on served dishes and 0% wastage.
3. Follow FIFO (First In – First Out) and refer to the "received on" or "prepared on" date and use the oldest products first if the "use by" date has not passed. If the "use by" date has been passed, notify the Cost Controller and discard the product in the container.
4. Stock the items as per set company standards.
5. To ensure that when deliveries are received products are to be placed in storage in the following order: Refrigerator, Freezer, Stockroom (dry storage).
6. Ensure that all chilled products are placed directly into the refrigerator first as they are the most perishable items.
7. Ensure that correct labeling is carried out, date, rotate and store all food products.
8. Check the expiry details of all products stored in the kitchen, make sure all products are labeled with the production/expiration labels.
9. Quantities of fresh items that cannot be used must be recorded daily on the waste schedule before being discarded. For the wastage of dry items, the quantities and reason behind the wastage must be informed to the Cost Control for approval.
10. To check the portion control of all dishes delivered to the residents, train all the staff for correct portion control, find a proper ladle or container for right portion, use the scale for right quantity.

• HANDLING OF EMPLOYEE MATTERS:

1. Reports to the Project Manager tardiness, laziness, incorrect behaviour, punctuality and monitors break time schedules.
2. Monitors employee schedule and sets it according to business demands.
3. After the approval of Project Manager may request employees to work overtime if necessary.
4. Recommend Kitchen staff for recruitment, transfer or promotion if required.
5. Conduct Culinary team meetings, ensuring communication is effective and consistent and a two-way communication process.
6. To maintain good working relationships with colleagues and all other departments. Promote a culture where ideas are welcome and implemented by managers and staff.
7. Works in harmony with all employees and departments in our company.

• RESPONSIBLE FOR EQUIPMENT, UTENSILS & FACILITIES:

1. Ensures that utensils and equipment are stored in the correct manner and handled carefully in all areas on the floor and in the stores.
2. Is responsible to instruct the employees of the correct use of utensils and equipment. Defining that they should only be used for the purpose they are designed for. Any misuse or mishandling has to be reported and subject to disciplining action.
3. Checks all machinery and electrical equipment and facilities on a daily basis to ensure proper maintenance according to the required safety standards. Sets and defines the preventive maintenance according to the HACCP plan and informs the General Manager of any items that need repairing or replacing.
4. Ensures that broken or damaged utensils are not in use and are discarded in the appropriate manner.
5. Trains all kitchen employees to follow the rules and regulations without exception.

• HYGIENE & CLEANLINESS:

1. Ensures that all kitchen employees report to duty in the correct uniform that is clean and pressed in accordance with company standards.
2. Ensures that all employees follow the CLEAN AS YOU GO policy.
3. Ensures that all employees follow the company personal grooming standards – neat and short hair, clean hands and short cut fingernails.
4. Ensures that employees wash and sanitize their hands and working tools before starting their work or changing tasks within the workplace.
5. Ensures that working areas, working tables and working utensils are cleaned and sanitized before, during and after every use.
6. Ensures that all areas are assigned with a daily and weekly cleaning schedule, supervises and trains the employees on how to clean and follow the schedule without exception.
7. Monitors that all outsourced persons that are contracted to carry out any work with our company complete the visitors register and ensure that their work is carried out in a clean and hygienic manner. Any discrepancies in following the procedures should be reported to the Project Manager.
8. Supervises and maintains the proper handling of all raw food products according to HACCP, local laws and regulations.
9. Ensures that all kitchen employees always follow safe food handling practices in accordance to company standards.

• TRAINING & MEETINGS:

1. Organizes and implements the training schedule for the kitchen department and is responsible for the corresponding theoretical and practical training.
2. Follows up the result of theoretical and practical training on a daily basis to ensure that the culinary team is constantly being quizzed.
3. Participates in own continual and professional development.
4. Is responsible for kitchen employee briefings before introducing new standards, operating procedures, menus, or special promotions.
5. Advises the Project Manager of development needs of the culinary team.
6. Is responsible for employees briefing daily for the happenings of the day.
7. Has to attend the operation meeting and if requested other in-house meetings.

• ASSISTING THE GENERAL MANAGER & CORPORATE EXECUTIVE CHEF IN ADMINISTRATION:

1. The Executive Chef is responsible for certain administrational duties organized by the Project Manager and assures that this duty is done in the correct manner.
2. Is responsible for ordering the required items.
3. Must be proactive in suggesting new ideas that may work within the operation to encourage higher sales and better resident experience.
4. Must always focus on operational excellence and encourage his/her team to do the same.
5. In charge of monthly inventory for all items kitchen related items and must answer to the cost controller on any discrepancies.
6. Must be aware of all company rules and regulations and not only abides by them but assists to enforce them. He/she conducts himself in such a manner as to encourage fellow employees to do likewise.
7. Responsible to take control and record all paperwork in accordance with company food safety standards.
8. Manage the HACCP folder on a daily basis with the updated forms e.g. daily schedule, Fridge Temperature schedule and daily/weekly cleaning schedule.

SECURITY & SAFETY:

• Ensures that emergency procedures are followed and enforced to provide the best possible security and safety of residents and employees.
• Coaches’ employees to work in a safe manner that does not harm or injure themselves or others.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Reports all potential and real hazards appropriately to the Project Manager.
• Maintains high standards of quality control, hygiene, health and safety in the point of sale within the operation while monitoring third party services in accordance with rules and regulations.
• Supports a safe operation by applying safety and security regulations.
• Works with and alongside food and beverage team to ensure that all standards are met and followed.

Skills

Educational Requirements:

• Bachelor’s degree in related field

Work Experience:

•Min. 10 yrs. in high volume catering operations

•Min 5 years in hotel operations

•GCC experience is preferred

Desirable:

• Excellent interpersonal, communications, analytical, leadership and organization skills
• Exceeding guest expectations
• Delivering impressive results
• Planning for business
• Fluency in verbal and written English (Arabic is a plus)