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Restaurant Executive Chef Job in UAE
Role Profile:
Responsible for entire kitchen operations.
Key Performance Area:
- Ensure that all orders from the kitchen/commissaries are prepared consistently and according to standard recipes.
- Supervise and ensure that all sections are ready for service on time.
- Organise and set up the kitchen/commissary as efficiently as possible to increase speed and maximize productivity.
- Ensure that all culinary standards in all sections comply with company policies and procedures. Maintain high levels of cleanliness at all times in the kitchen/commissary.
- Monitor daily work assigned to staff ensuring guidelines is followed. In case of deviations, corrective measures are to be taken immediately.
- Check daily all storage areas and keep the orders to par or according to the volume of business.
- Check whether the quantities prepared are according to recipes and specifications. Control food and operating costs by reducing wastage.
- Ensure that the food cost and other controllable are on a budget.
- Create new and different new recipes.
- Ensure that all employees report for duty punctually wearing the correct uniform at all times.
- Coach and maximize employee morale and productivity.
- Train the culinary employees in all sections of the kitchen/commissary, in the skills necessary for them to perform their functions to the highest possible standards.
- Supervise the Employees within the department, ensuring that the correct standards and methods of service are maintained as stated in Departmental Operations Manual
- Ensure that all employees have a complete understanding of and adhere to the Company’s policy relating to fire, hygiene, health, and safety.
Knowledge & Experience:
- Bachelor’s degree (B. A.) in Hotel Management or equivalent qualification
- More than 5 years of experience as Executive Chef/Senior Sous Chef/Head Chef/Culinary Chef in Fine dinging/Casual dining.
- Good strong knowledge of basic food safety
- Good leadership skills.
- Strong Communication skills.
- Good knowledge about food cost/inventory.
