Head Chef - Em Sherif Sea Café

Position Summary The Head chef must be organized, able to work in an in a fast-paced environment. Perform responsible and skilled work involved with the preparation and cooking of Em Sherif Sea Café recipes. Work involves supervisory responsibility for kitchen personnel and equipment to ensure proper sanitation, hygiene and safety DUTIES AND TASKS Back of House Management • Achieve operational objectives by: • Contributing information and recommendations to strategic plans and reviews • Preparing and completing action plans for the BOH team including daily responsibilities • Adhering to production, productivity, quality, and customer-service standards • Resolving BOH team issues • Assist the Restaurant manager in ensuring that all food items are calculated correctly to obtain maximum gross profit • Ensure that proper cost saving measures are applied in the BOH • Manage and supervise the Service kitchen and Preparation kitchen teams and the BOH daily operations to ensure a smooth and efficient operation • Ensure proper communication between the Service kitchen and the Preparation kitchen • Ensure proper and efficient communication between the BOH and FOH staff by constantly communicating with the Assistant restaurant manager and Restaurant manager • Stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions, etc. • Responsible for approving all prepared food items that leave the kitchen • Responsible for any food returned by the guest in a timely manner and correct the issue(s) immediately • Responsible for identifying and following up on BOH maintenance issues • Adhere to established Em Sherif Sea Café standards of service quality, workplace health & safety, maintenance, hygiene & sanitation • Delegate tasks among team members • Ensure good management of the kitchen during service hours to keep production and quality at their highest standards • Plan the quantity of food to be prepared for the coming shift • Make sure that all preparations comply with Em Sherif Sea Café’s recipe cards at all times • Ensure that special requests are within recipe card limit and that it will not alter the quality of the dish • Ensure that all food is presented for service in a timely manner and in the correct sequence • Coordinate with the restaurant(s)’s service activities to have items prepared at scheduled time • Spot kitchen problems and resolve them quickly and efficiently • Communicate BOH queries and issues to the Restaurant manager • Instruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen • Act as a replacement worker when short staffed • Guarantee that fresh and dry products are being used as per the FIFO procedure • Ensure that temperature records and food labeling are maintained up to date • Continuously check that products in Em Sherif Sea Café kitchen are stored in proper containers at the appropriate temperatures • Implement HACCP and other safety and quality control measures throughout the production process • Ensure no unauthorized changes or use of logbooks, forms and checklists, recipes, etc. are applied • Maintain a favorable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency Procurement • Revise and approve all requisition orders • Submit purchase orders to the Restaurant manager • Control and record all Preparation and Service kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable • Supervise the receiving procedures; evaluate the quality and quantity of the received materials, waste percentage and the net yielded value Personnel management • Assist the Restaurant manager in identifying BOH training needs • Ensure that BOH employees are treated fairly and equitably; strive to improve employee retention • Communicate performance expectations for the BOH team in accordance with job descriptions for each position • Attend daily and weekly briefings with the BOH team to discuss kitchen operations • Supervise, train and evaluate BOH personnel; communicate performance feedback to Restaurant manager • Ensure that all BOH staff are correctly dressed and groomed as per Em Sherif Sea Café’s standards • Assist the Restaurant manager in creating appropriate development plans based on BOH employees’ individual strengths, development needs, career aspirations and abilities • Supervise BOH employees and ensure daily checklists have been completed by the appropriate employees Administration • Ensure that all daily administrative tasks are completed effectively and in a timely manner • Prepare the BOH weekly schedule and ensure that all employees adhere to their schedule JOB PROFILE Personal Skills And Abilities • High commitment to ethics and confidentiality • Leadership skills • Good communication and interpersonal skills • Attentive to details • Team player • Good time management and multitasking skills • Able to cope well under pressure • Ability to prioritize tasks • Strong work ethics • Innovative and creative • Open to criticism • Ability to work in a standing for several hours • Knowledgeable in finance and accounting • Knowledgeable in food sanitation and hygiene, HACCP • Knowledgeable about fire, health and safety procedures • Neat, clean and well-groomed Work Experience Requirements • Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant Education requirements • Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management • Excellent command of English and Arabic (both oral and written) Show more Show less

Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant. Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management. Excellent command of English and Arabic (both oral and written).

Back of House Management: Contribute information and recommendations to strategic plans and reviews; preparing and completing action plans for the BOH team including daily responsibilities; adhering to production, productivity, quality, and customer-service standards; resolving BOH team issues; assist the Restaurant manager in ensuring that all food items are calculated correctly to obtain maximum gross profit; ensure proper cost saving measures are applied in the BOH; manage and supervise the Service kitchen and Preparation kitchen teams and the BOH daily operations to ensure a smooth and efficient operation; ensure proper communication between the Service kitchen and the Preparation kitchen; ensure proper and efficient communication between the BOH and FOH staff; stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions; responsible for approving all prepared food items that leave the kitchen; responsible for any food returned by the guest; responsible for identifying and following up on BOH maintenance issues; adhere to Em Sherif Sea Café standards of service quality, workplace health & safety, maintenance, hygiene & sanitation; delegate tasks among team members; ensure good management of the kitchen during service hours; plan the quantity of food to be prepared for the coming shift; ensure that all preparations comply with recipe cards; ensure special requests stay within recipe card limits; ensure all food is presented for service on time; coordinate with restaurant service activities; spot kitchen problems and resolve; communicate BOH queries to the Restaurant manager; instruct stewarding team on cleaning and materials handling; act as replacement worker when short staffed; guarantee FIFO; ensure temperature records and labeling are maintained; monitor storage temperatures; implement HACCP and other safety and quality control measures; prevent unauthorized changes to logbooks and forms; maintain favorable employee relations.