Senior Head Chef - Fine Dining

JOB SUMMARY S/he is the right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards. S/he is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of Kitchen colleagues and set good example to enhance motivation of colleagues and reach the mission CANDIDATE PROFILE Education and Experience • High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES MAIN DUTIES Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen. Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter. Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues. Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests. Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef. Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily. Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests. Inspects four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef. Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards. Checks the cleanliness and sanitation in each particular kitchen outlets. Liaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen. Plans the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism. Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis. Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out. Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues. Ensures the personal hygiene of the colleague is up to the standard. Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef. Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation Checks daily function sheets. Passes all information to late shift about functions and or operations in the section including next day operations. ADMINISTRATIONAL Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year OPERATIONAL Assists the Executive Chef / Executive Sous Chef in interviewing and recruiting colleagues for all Kitchens. Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers. Weekly training of chef de cuisine and all their reports on European and global fine dining cooking technics and classic dishes not limited to modern interpretation according to established yearly training calendar in alignment with the Executive Chef Maxi

Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each kitchen. Attends daily meetings with senior culinary staff. Establishes culinary standards for each kitchen, plans menus and recipes, ensures use of accurate product specifications, and maintains quality and freshness of all food items. Oversees inventory, portion control, and cost levels; monitors cleanliness and sanitation; coordinates with Chief Steward on cleanliness and supplies. Plans weekly duty rosters, tracks overtime and holidays, and reports incidents. Conducts training on kitchen equipment usage and ensures personal hygiene standards. Maintains daily log books and ensures mise en place and other operations are carried out. Assists in interviewing and recruiting kitchen staff and plans training programs in conjunction with Training Manager.