| Job Location | Dubai, United Arab Emirates |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Accounting |
| Functional Area | Not Mentioned |
Key AccountabilitiesManage Daily BOH Operations within the individual departmentSupport Sous Chef to ensure BOH is run to the specified service levels and KPIs through regular monitoring of operational performance with their team and other departments.Develop Individual BOH team members in the StoreDevelop, mentor and manage the commis to assist them in training, developing, motivating, and evaluating all staff to ensure high standards always.Manage and maintain supplies for the BOHTo assist the Sous Chef in ordering of supplies to ensure the store has sufficient stock for the daily operations including special events and seasonal variances. Ensure all products are received correctly according to the guidelines. To be on top of all goods that are received for the kitchen as against what was orderedImplement Specials and menu changesUnderstand specials for their section in implementation and menu changes according to agreed recipes and standards. Facilitate training regarding new items with both FOH and BOH. Ensure all standards are maintained.Understand the importance of BOH Cost ManagementHave a basic understanding of the day-to-day operational costs? management of the BOH Control and improve manpower, food cost, and all other operational expenditures.HSSE & Quality ManagementRegular inspection of outlet and relevant equipment to ensure adherence of all government and regulatory requirements in food safety, hygiene and equipment maintenance. Follow internal HSSE programs especially regarding product and service levels, and general cleanliness to exceed jtg and governmental guidelines.Communicate and Coordinate with Other ManagersWork closely with other departments to promote good team work and efficient operations.Mise en Place ListsEnsure all mise en place lists and handovers are completed on time for the next shift.Manage Human ResourcesManage resources including overtime and staff welfare for their section.Development and CreativityThe CDP is encouraged to be part of the menu and specials recipe development/testing in both practical and creative aspects.
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