Head Chef

Role: Head Chef

Outlet: Yalseh, JBR Dubai

Job Purpose:

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

Key Result Areas:

• Consistent product quality is meet always to ensures customer satisfaction.
• Products preparation and projection meeting the level of business and accurately maintain the product control sheet to minimize wastage.
• Ensures product rotation (FIFO system in place) and maintaining 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 ensures 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 safety and security of people, premises, stocks and equipment.
• Recognizes routine problems and react 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 in 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 ensures that standards are followed and maintained.
• Reward and Recognize Team Member 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 includes daily decision making. Staff support scheduling, planning while upholding standards, product quality 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 check list.
• Controls Food cost by properly ordering and receiving the products.
• Maintaining FIFO 4 Ensures safe working environment through continual repair and maintenance of the back of the house Equipment’s / Floor / walls / Ceiling / Storage areas.
• Ensures food quality by maintaining high levels of cleanness organization storage and sanitation of food products Performs LINE CHECKS Throughout the shifts Performs SHOW TIME LINE CHECK when Necessary.
• Prepares food daily as per pars as necessary to meet daily demands of guest
• Prepares for new menu Implementations Train Employees on the line to ensure great product quality 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
• Ensure Recipe adherence and checks ticket time
• Must have a full complete Knowledge go the storekeepers job description Great Control forms knowledge of all Case Packs -- counts prices and pars updated and Current.
• Remains involved in ordering do not rely on store keeper and purchase department but closely watch inventories turns calculate usage monthly before ordering checks quality at receiving counts and weighs when necessary
• Must know APL list to ensure right products are ordered received and stored
• Attends all monthly Inventories has regular spot checks fix recopies and work on all Variances of usage to Ensure Recipe adherence food quality and great products served with a healthy FOOD COST is maintain

Specifications (Qualifications, Experience, and Skills):

• Minimum High School Academic or any relevant education with 3-5 years supervisory experience in food service industry.
• Minimum of 5‑7 years overall experience, with emphasis on operations in a retail and/or consumer orientated service industry, preferably in multi‑outlet food/quick service restaurant environment.
• Language skills: Good command of English, Arabic will be an advantage
• IT Skills: Acceptable level
• Creative and initiative