Executive 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/Manager, 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 & 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 order for its repair. - Trains staff in accordance to planned training programs and corrects production errors/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 fixture and equipment. - Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintain stocks at Par Levels. - Liaises with the Managers regarding food preparation and presentation, special menus and seasonal specialty. - Minimize Food Cost and maintain 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 - Maintain the required standard of operational hygiene according to cleaning rotas at all times. - Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. - Familiarize with emergency exits and evacuation procedures. Financial Management - Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. - On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results. General - Comply with the company's corporate code of conduct. - Familiarize yourself with the company values and model desired behaviors. - Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Operational responsibilities include supervising kitchen staff on a shift to ensure food preparation, organization and presentation standards; ensuring kitchen equipment is in proper working order and arranging repairs as needed; training staff according to planned programs and correcting production methods; minimizing waste and ensuring portion control to meet food cost targets; contributing to creative selling, merchandising, decoration and presentation ideas; assisting in developing new menus and recipes; liaising with the Kitchen department to maintain UAE-standard cleanliness of the kitchen, fixtures and equipment; daily ordering of fresh and dry goods to avoid spoilage and maintain quality; maintaining stock at par levels; coordinating with Managers regarding food preparation, presentation, special menus and seasonal specialties; minimizing food cost and keeping it below identified targets; determining quality of supplies with the Sous Chef; attending weekly meetings and scheduled training sessions; maintaining high standards of operational hygiene according to cleaning rotas; complying with health, hygiene and fire safety policies; familiarizing with emergency exits and evacuation procedures; working with Restaurant Manager to achieve budget through monitoring and controlling departmental operations; analyzing departmental costs and taking corrective actions to achieve positive business results; complying with the company’s code of conduct and values; performing tasks as directed by Management to achieve business goals.