To track the financial performance of the business through Profit and Loss (P&L) assessment and to report KPIs and their discrepancies in conjunction with a corrective action plan.
To ensure actual expenses do not exceed the Department budget in order to increase profit.
To maintain building, facilities, equipment and supplies in order to minimize damage, reduce waste and control costs
To actively seek and implement cost saving programs in order to provide positive financial results.
To manage the labor budget proactively in order to achieve the most efficient use of labor and reduce costs
To display a friendly, helpful and cheerful attitude while communicating effectively with our Guests and fellow Colleagues in order to support Farah Strategy and Values
To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
To help achieve department and Company objectives, action plans and key performance indicators
To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and Company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
Adhere to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary
To manage all the kitchens available in the Park during the absence of Food & Beverage Director / Executive Chef in order to assume responsibility
To assist Food & Beverage Director / Executive Chef in efficiently managing the assigned kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Farah Leisure standards of performance
To understand, follow and enforce all Farah standard operating procedures
To observe workers engaged in preparing, portioning, and garnishing foods
To supervise cooking and other kitchen personnel and coordinate their assignments
To plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of Guests, marketing conditions, popularity of various dishes and menu mix
To assume responsibility for kitchen in absence of Food & Beverage Director / Executive Chef
To estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies
To review menus, analyzes recipes in order to determine food, labor, and overhead costs, and assign prices to menu items
To direct food apportionment policy in order to control costs
To observe methods of food preparation and cooking, sizes of portions, and garnishing of foods in order to ensure food is prepared in prescribed manner
To test cooked foods by tasting and smelling them
To devise special dishes and develops recipes
To familiarize newly hired Chefs and cooks with practices of kitchen and oversee training of cook apprentices
To establish and enforces nutrition and sanitation standards for restaurant?
To be considered for this role. you will need to have?
?Diploma/culinary qualification
?1-2 years same role or 2 years as Chef de Cuisine in Five Star Hotel or similar
Good planning skills
Ability to work in a fast moving work environment
Ability to communicate effectively across a multi-national, multi-cultural environment
Ability to deliver results within a pressurized deadline driven environment
Problem solving skills
Ability to develop good working relationships with Colleagues, management and external clients
