| Job Location | Al Kuwait, Kuwait |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
The Head Chef is responsible for the entire culinary operations in the restaurant, including banquets and catering services.Defining the budget (cost and price), ensuring it?s pursued with the aim of maximizing business profitability, maintaining quality standards and compliance with the brand represented.Ensuring compliance with all standards and procedures and appropriately manage the assigned team.OVERSEE DAILY PRODUCTIONContribute to the creation of dishes ensuring presence in the kitchen- Monitoring the correct functioning of the production line- Supervising each work station contributing to meet service needs- Monitoring qualityEnsure coordination with the dining room during service- Notifying unavailable products- Managing problems related to the dishes- Monitoring production timesENSURE THE ENFORCEMENT OF LOCAL HEALTH REGULATIONSEnsure the preparation and updating of health regulation manuals- Goods preservation- Freezing and thawing techniques- Cleaning - Accident prevention- First aid kit- Arranging food products for storage- Oversee checks on compliance with standards- Cleanliness of the kitchen, pots and pans/crockery washing area and incoming goods areaOVERSEE ADMINISTRATIONDefine expense budgets contributing to company profitability objectives- Setting menu prices- Defining purchase prices in line with quality standards- OverheadEnsure the purchase of products in line with qualitative and cost standards- Identification of several suppliers, including an emergency supplier- Guarantee that purchasing contract negotiations be in line with budget and standards- Controlling costs and quality of the supplies Weight ? number ? value ? quality ? waste ? expiration dates- Ensure management of returns of goodsMonitor the budget and check corrective operations - Items to be promoted, depending on stocks- Trend of sales costs Ensure the control and operation of machinery- Contribute to the drafting of the maintenance plan- Kitchen [cooking and cleaning equipment] - cold storage in the warehouse- Verifying actual maintenance operations Monitor the creation of inventories- Food- Equipment (crockery/tableware)OVERSEE THE MANAGEMENT OF ASSIGNED HUMAN RESOURCESOversee the definition and monitoring of weekly and daily work plans- Analysing daily and seasonal trends- Ensuring the proper service loadDefine the staff budgetResearch and select staff- Establishing a staff registerPrepare and implement training planCheck performance- Performance standard compliance; completion times; use of raw materials;- Manage rewards and reprimandsEnsure compliance with regulations and discipline- Personal cleanliness; uniform and etiquette; attendance recordsFoster a team spiritEnsure the communication of any service problems Requirements
Keyskills :
Fine Dining
© 2023 HireeJobsGulf All Rights Reserved
