BBQ Chef/ Fish Chef/ Barista /Tandoor / Manakesh Chef

Job Purpose:

This role is responsible for overseeing the kitchen operations, leading and managing the culinary team, ensuring the highest standards of quality and consistency of the food served, adherence to food safety, sanitation and health regulations, and contributing to the overall success and reputation of the company.

Promote, operate, and conduct oneself in a manner that aligns with the company’s mission of Alrais Enterprises Group. (Our mission is to continue succeeding and growing while maintaining the prominent level of integrity, expertise, and innovation in our business.)

Menu Planning and Development:

- Designing and developing menus, establishing portion sizes, preparing standard recipe cards, in collaboration with restaurant management.

- Introducing new and innovative dishes to keep the menu fresh and appealing.

- Ensuring that the menu meets customer preferences, dietary restrictions, and seasonal availability of ingredients.

Culinary Execution:

- Ensuring the consistent preparation and presentation of high-quality dishes.

- Oversee the cooking process, regular tastings and quality checks, and making adjustments as needed.

- Demonstrate and enforce culinary techniques and standards.

Recipe Standardization:

- Establishing and maintaining standardized recipes for all menu items.

- Training kitchen staff to follow standardized recipes and portion sizes.

Kitchen Management:

- Overseeing day-to-day kitchen operations, including food preparation, cooking, and presentation.

- Managing and optimizing workflow in the kitchen.

- Ensuring a clean and organized kitchen environment.

- Creating schedules and managing staffing levels based on business needs.

- Maintaining an appropriate cleaning schedules.

- Schedule personnel as required for anticipated business activities while ensuring that all positions are staffed when and as needed and labour cost objectives are met.

Staff Development and Training:

- Supporting in recruiting, hiring, and training kitchen staff according to restaurant standards.

- Fostering a positive and collaborative work environment.

- Continuous training of kitchen staff on kitchen equipment, utensils, cleanliness, sanitation practices, First-AID, CPR, proper lifting and carrying techniques, and handling hazardous materials.

- Conducting regular performance evaluations and provide constructive feedback.

- Creating schedules and managing staffing levels based on business needs.

Ordering and Inventory Management:

- Managing inventory levels and ordering supplies, ingredients, and equipment according to pre-determined specification.

- Ensuring proper storage and rotation of perishable goods.

- Ensuring that deliveries are performed in accordance with the receiving policies & procedures.

Quality Control:

- Monitoring and maintaining high standards of food quality and presentation.

- Maintaining strict quality control standards for all food items leaving the kitchen.

- Conducting regular inspections of ingredients, equipment, and workstations.

- Addressing and resolving any issues related to food quality or safety.

- Conduct regular inspections to ensure compliance with health and safety regulations.

Budgeting and Cost Control:

- Developing and managing the kitchen budget, controlling costs and maximizing profitability.

- Analysing financial reports to identify areas for improvement and cost-saving opportunities.

- Monitoring and controlling food costs by minimizing wastage and optimizing portion control.

- Implementing cost-effective measures without compromising quality.

Menu Pricing:

- Set appropriate menu prices along with restaurant management based on ingredient costs, labour, overhead cost, market trends, and competition.

- Adjust pricing strategies to maintain profitability while considering customer value.

Collaboration and Effective Communication

- Working closely with the front-of-house staff to coordinate and expedite service.

- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

- Collaborating with the restaurant manager and marketing team for special events or promotions.

- Communicating effectively with staff to ensure smooth coordination between kitchen and front-of-house operations.

- Communicate effectively with suppliers, ensuring timely and accurate deliveries.

- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Health and Safety Compliance:

- Ensuring compliance with food safety, sanitation regulations, and licensing requirements.

- Implementing and enforcing health and safety protocols in the kitchen.

- Conducting regular training on safety practices for kitchen staff.

Culinary Trend Awareness:

- Staying updated on culinary trends, techniques, and ingredients.

- Incorporating current trends into menu development.

- Continuously seeking opportunities for culinary innovation.

- Encouraging and supporting a culture of innovation in the kitchen.

Problem Solving:

- Addressing and resolving any kitchen-related issues promptly and efficiently.

- Handling unexpected challenges during service with composure and decisiveness.

Customer Feedback and Satisfaction:

- Paying attention to customer feedback on food quality and service.

- Making adjustments to the menu or kitchen operations based on customer preferences.

- Implementing strategies to enhance overall customer satisfaction.

Event Planning and Catering:

- Overseeing the planning and execution of special events, catering, and private functions.

- Collaborating with event planners and coordinating with the front-of-house team for successful events.

Documentation & Reports:

- Preparing all required paperwork, including forms, reports and schedules timely and in organised manner.

Maintaining Confidentiality:

- Responsible to maintain the confidentiality of sensitive information, including but not limited to company strategies, financial data, customer lists, and proprietary technologies.

Pay: From AED2,000.00 per hour

Application Question(s):

• How many years of Exp. do you have any which position?

Work Location: In person