Head Chef

Position objective

• Ensures through supervision and organization that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.

• Responsible for the smooth running of the day-to-day kitchen operation. Liaises with pastry chef, sous chefs, and manager for timely food preparation and appropriate presentation; liaises with the stewards to ensure cleanliness and hygiene standards and ensure that all equipment is in proper working order.

• Responsible for the efficient day-to-day operation of the kitchen including food preparation, cooking, presentation, supervision, training, and storage.

• Suggests in connection with the disciplinary actions relating to all kitchen and stewarding staff.

Key responsibilities operational

• Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization, and presentation standards are followed.

• Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.

• Trains staff in accordance with planned training programs and corrects production errors or methods as found necessary.

• Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.

• Initiates and participates in creative selling, merchandising, decoration, and presentation ideas. Assists in developing new menus and recipes.

• Liaises with the kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen, its fixtures, and equipment.

• Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintains stocks at par levels.

• Liaises with the managers regarding food preparation and presentation, special menus, and seasonal specialty.

• Minimizes food cost and maintains it below identified levels and percentages as per target set by managing partner.

• Determines with the sous chef the quality of the supplies for the kitchen.

• Attends weekly meetings and briefings as and when scheduled.

• Attends training sessions as and when scheduled.

Health, safety and security

• Maintains the required standard of operational hygiene according to cleaning rotas at all times.

• Is aware of the restaurant policies and procedures relating to health, hygiene, and fire life safety and ensures direct reports do the same.

• Familiarizes with emergency exits and evacuation procedures.

Financial management

• Under the assistance of the restaurant manager, works to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.

• On an ongoing basis, controls and analyzes departmental costs to ensure performance against budget; implements corrective measures where necessary to produce positive business results.

General

• Complies with the company's corporate code of conduct.

• Familiarizes yourself with the company values and models desired behaviors.

• Performs tasks as directed by the management in pursuit of the achievement of business goals.