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Head Chef - Pastry & Bakery

1.00 to 10.00 Years   Al Kuwait, Kuwait   10 Jun, 2023
Confidential Company
1 Jobs Openings
Job LocationAl Kuwait, Kuwait
EducationNot Mentioned
SalaryNot Mentioned
IndustryCatering, Food Service, & Restaurant
Functional AreaNot Mentioned

Job Description

Primary Duties & responsibilities include but not limited to:

  • Planning, controlling and directing the food preparation process and all culinary activities
  • Overall responsibility for all the kitchen?s daily operations across the brand
  • Assist management to design menus that enhance customers? culinary experience while keeping up high quality and brand standards
  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
  • Manage day-to-day Kitchen operations and Culinary team
  • Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
  • Support management with required culinary proposals, Menu Pricing and Menu Innovation
  • Track food costs while Managing Vendors to provide Standard Cost-efficient Products
  • Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
  • Implement and maintain Culinary Excellence Standards
  • Train and manage kitchen personnel and supervise all culinary activities
  • Standardize recipes and initiate and sustain research in the F&B industry.
  • Develop all necessary manuals in liaison with the operations team
  • Be responsible for vendor development, equipment sourcing and raw materials finalization.
  • Augment production capacity when required and maintain quality controls consistently.
  • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen?s operations.
  • Prioritize F&B controls, ensure top quality and health, safety and hygiene both for products and equipment and maintain food cost at a minimum.
  • Should monitor closely and continuously the activities of chefs and to ensure smooth food production
  • Should be able to motivate and lead the team from the fore-front.
  • Take up any related responsibilities handed over to you; by the management
  • Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef
  • ˙Managing food costs and maintaining profitability.
  • Conducting regular inventory audits to ensure that there is sufficient stock of all necessary ingredients and supplies.
  • Creating and enforcing standard operating procedures for food handling and storage to prevent contamination and foodborne illnesses.
  • Collaborating with the front-of-house team to create innovative and visually appealing menu offerings that meet customer needs and preferences.

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