Head Chef

Head Chef
Tourism and Hospitality

The Head Chef manages and trains the kitchen personnel and supervises/coordinates all related culinary activities; estimates food consumption and requisition of purchased food; selects and develops recipes, providing menus that are innovative and exciting for both guests and employees.

HC also standardizes production recipes to ensure consistent high quality, presentation techniques and standards in line with the Brand’s and Company’s policies and procedures.

HC plans and prices menus to ensure profitability in line with the Company’s expectations and set budgets.

Ensures all equipment is operated safely and maintained as required, following all health and safety guidelines. Immaculate sanitation procedures to be followed and he/she should be fully trained in HACCP practices.

HC may offer culinary instruction and/or demonstrate culinary techniques.

oManage all aspects of the kitchen including operational quality and administrative functions and monitoring of staff performance issues, in compliance with the Company’s policies and procedures.
oManage food direction of the Brand in line with the strategy agreed by the Management Team.
oSource ingredients, products and ancillary items for the Brand which are suitable for all SBU needs, and are business viable:
? Be aware of, and understand, the Company’s Policies and Procedures, in
respect of sourcing ingredients and ensure all chefs and kitchen staff
understand and consistently employ these policies.

oDevelop recipes, menus and offers in accordance with the quarterly business calendar, and within the Management Team’s expected timelines:
•Manage the recipe bank, ensuring all recipes are current and accurate. Distribute recipes to SBU(s) as required.
•Ensure all recipe training documents are produced to the Brand’s standards and are accurate.
Manage supplier relationships – monitor and forecast international orders.
oEnsure all items from the kitchen/commissaries are prepared consistently and according to standard recipes:
•Supervise and ensure that all sections are ready for service on time.
•Monitor food standards to ensure consistency of food in all SBUs in line with Brand standards.
.
oDevelop and implement operationally efficient systems for the Brand that can be implemented in all local and international units:
•Organize and set-up kitchens/commissaries as efficiently as possible to maximize productivity, consistency and minimize wastage.
•Ensure all culinary standards, in all sections, comply with Company policies and procedures.
•Maintain high levels of cleanliness in the kitchen/commissary at all times.
•Monitor daily work assigned to employees, ensuring guidelines are followed and take corrective measures immediately.
•Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
oConduct regular operational audits including line checks and hygiene checks:
•Any areas found not up to Brand/Company standards must be reported to the relevant department, for immediate remedial action to be taken to rectify the issues.
•Set and maintain inventory par levels in accordance to business requirements.
•Ensure care and orderly handling of all products.
•Check whether line items are prepared according to recipes and specifications.
•Control food and operating costs by minimizing wastage.
•Ensure all equipment is working to the standard required by the Company, and any deficiencies are reported and auctioned.

oDirectly and indirectly supervises kitchen personnel with responsibility for hiring, discipline, general performance and appraisal:
•Build an efficient team of employees by taking an active interest in their welfare, safety and development.
•Support the recruitment function and be part of any confirmation process for new hires.
•Travel on international recruitment visits when required and be confident when making decisions in line with the standards set by the business.
•Coach and maximize employee morale and productivity.
•Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the SOP Manual.
•Is responsible for the performance and welfare of the chefs, conducting performance appraisals and implementing performance management plans as required.

oEnsure training is conducted for all employees, in all sections of the kitchen/commissary, in the skills necessary for them to perform their function to the highest possible standards:
•Ensure the developed recipe standards are maintained through effective training.
•Ensure the entire kitchen team is aware of their responsibilities, in respect of health
and safety in the workplace and have the minimum qualifications and training to work
in a kitchen environment.
•Coach the teams on effective management costs whilst maintaining the recipe
standards, and the cooking and preparation procedures, including food preparation,
quality, kitchen, cleanliness and safety.
•With the Management Team’s support, develop all members of the kitchen team with
the necessary skills and knowledge to progress their career within the Company if
desired, either through specific training courses or on-the-job coaching.
•Communicate with the Operations Managers and RMs to identify team trainin
needed.

• Banqueting experience.
• High standard of oral and written communication in English.
• Strategic thinking.
• Strong business acumen.
• Inspirational leadership.

Active
8 - 10
SAUDI ARABIA
SAUDI - RIYADH
03-10-2016
1
English(Read,Write,Speak)
Contract
-
01-01-2017
01-01-2017

To apply send your CV to infobahrain@cpbahrain.com.

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