Chef De Cuisine

Job Description

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 its 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 kitchenMonitoring the correct functioning of the production lineSupervising each work station contributing to meet service needsMonitoring qualityEnsure coordination with the dining room during serviceNotifying unavailable productsManaging problems related to the dishesMonitoring production timesEnsure the Enforcement of Local Health RegulationsEnsure the preparation and updating of health regulation manualsGoods preservationFreezing and thawing techniquesCleaning - Accident preventionFirst aid kitArranging food products for storageOversee checks on compliance with standardsCleanliness of the kitchen, pots and pans/crockery washing area and incoming goods areaOversee AdministrationDefine expense budgets contributing to company profitability objectivesSetting menu pricesDefining purchase prices in line with quality standardsOverheadEnsure the purchase of products in line with qualitative and cost standardsIdentification of several suppliers, including an emergency supplierGuarantee that purchasing contract negotiations be in line with budget and standardsControlling costs and quality of the supplies Weight number value quality waste expiration datesEnsure management of returns of goodsMonitor the budget and check corrective operations - Items to be promoted, depending on stocksTrend of sales costs Ensure the control and operation of machineryContribute to the drafting of the maintenance planKitchen [cooking and cleaning equipment] - cold storage in the warehouseVerifying actual maintenance operationsMonitor the creation of inventoriesFoodEquipment (crockery/tableware)Oversee the Management of Assigned Human ResourcesOversee the definition and monitoring of weekly and daily work plansAnalyzing daily and seasonal trendsEnsuring the proper service loadDefine the staff budgetResearch and select staffEstablishing a staff registerPrepare and implement training planCheck performancePerformance standard compliance; completion times; use of raw materials;Manage rewards and reprimandsEnsure compliance with regulations and disciplinePersonal cleanliness; uniform and etiquette; attendance recordsFoster a team spiritEnsure the communication of any service problems REQUIREMENTS: REQUIREMENTS:Good knowledge of EnglishPreferably have worked in the GCC/Middle EastMinimum 6 years of experienceItalian Cuisine Experience is a mustPreferred Candidate:Career Level - ManagementYears of Experience - Min 5 and Max 7Residence Location - KuwaitGender - Male

Keyskills :

About Company

Al Mana is one of the largest and most diversified groups in the region, operating over 55 companies in 8 countries and employing over 3500 personnel. Industries that we operate in include automotive distribution and services, real estate and investments, retail and luxury fashion, F&B, engineering, technology, media and entertainment. The group covers most areas of retail including luxury goods, beauty, fashion, home interiors, watches and jewellery. Operating over 300 outlets, Al Mana represents some of the largest and most successful brands in the world.