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Head Chef - Chocolates & Pastries

1.00 to 10.00 Years   Kuwait   27 Mar, 2023
Confidential Company
1 Jobs Openings
Job LocationKuwait
EducationNot Mentioned
SalaryNot Mentioned
IndustryCatering, Food Service, & Restaurant
Functional AreaNot Mentioned

Job Description

On behalf of our client, we are looking for a Head Chef who is responsible for all aspects of the development and production of the products, including the creation, decoration, and presentation of chocolates, pastries, and other menu items as per the brand standards. In addition, the chef is responsible for meeting the financial needs of the business by maintaining margins, minimizing waste, managing production schedules, scheduling, and meeting payroll expectations. A successful candidate will ?lead from the front? and provide training, and feedback, and develop the team to meet and exceed all brand expectations.Duties and Responsibilities

  • Coordinate with the Founder in the development of all new products to ensure brand and quality standards
  • Manage the preparation of all chocolates and pastry items and showpieces, ensuring the ?final touch? is considered for every instance
  • Ensure all food is prepared as per food preparation requirements; aim to improve the product (i.e. extend shelf-life) while meeting and exceeding brand standards
  • Ensure all orders are produced on time, and sufficient quantities are available for the needs of the business
  • Be available for functions as they arise to ensure that the food is prepared and served as required
  • Write staff schedules and ensure they are posted a min of 3 weeks in advance and in accordance with company guidelines. All overtime requires advance approval from the Ops Manager
  • Oversee and supervise all kitchen staff; provide positive and corrective feedback as required
  • Ensure all staff is aware of their duties, utilizing checklists, and are clear about what is expected of them. Ensure any staffing issues are resolved fairly and quickly
  • Teach new staff skills they require to perform their roles to the required standard; constantly elevate and improve existing staff and procedures
  • Give staff regular feedback on their performance to enable staff development; conduct yearly employee evaluations
  • Manage kitchen stocks, oversee the ordering and control of stock levels as per budgets.
  • Ensure wastage is minimized by careful supervision of food preparation methods, and proper hygienic storage methods are utilized to prevent food loss
  • Come up with recipe ideas from scratch
  • Plan the menu of desserts, pastries, and chocolates.
  • Maintain up-to-date knowledge about pastry arts and ingredients
  • Carry out administrative duties to maintain an efficient workspace

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