Head Chef

Title: Head Chef

Job Location: Dubai/Abu Dhabi

Level: Senior Role

Industry: F&B (Restaurants Management)

Salary: AED 10,000 - 12,000

Role:

We are seeking an experienced and dynamic Head Chef to lead our kitchen operations in Dubai/Abu Dhabi. The ideal candidate must have strong multi-cuisine experience and a proven track record in managing high-performing kitchen teams while maintaining exceptional quality, consistency, and operational efficiency. This role is responsible for everything that goes on in the kitchen including hiring of employees, meeting health and safety standards and dreaming up new recipes for the restaurant. To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Head Chef has the overall responsibility for ensuring that the kitchen functions are performed as per required standards, and that the kitchen team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.

Reporting to: Executive Chef

Duties & Responsibilities:

• Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP’s and production standards.
• Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu itemsin line with the Company’s production and quality standards.
• Ensures the kitchen procedures and standards are implemented and monitored effectively
• Overall responsibility for food quality
• Responsibility for promoting the Company’s culture, including adherence to, and promotion of, the Company’s Policies, Mission and Values
• Ensures correct use and maintenance of all kitchen equipment
• Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage
• Manage, plan, guide and develop all kitchen staff
• Quality Control - Rectify any issues identified concerning food quality, consistency or taste
• Perform necessary administrative duties – Stock orders, Appraisals, Inter dept. planning Ensure all kitchen operations are in compliance with applicable Health & Safety regulations and standards
• Maintain a positive and professional approach with all co-workers and customers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Be fully in charge of hiring, managing and training kitchen staff Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints. To carry out all the roles and responsibilities of all the junior levels as per business requirement.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis
• Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Regularly meets with Branch Manager and discusses guest feedback, wastage and restaurant activities to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams
• Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise
• Remains aware and attentive, to ensure safe working conditions and environment is maintained
• Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.
• Actively sources and refers all potential candidates to HR
• Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;
• Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team
• Identifies and establishes sources of strategic alliances and partnerships
• Liaises with potential products and services providers to obtain new information, prices and product information
• Liaises with HR departmentfor Training and Development needs and requirements of the team
• Attends applicable and approved networking eventsto represent the Company
• Interacts with all guests
• Ensuring all processes and procedures within the restaurant are captured and are well documented and updated on a regular basis
• Ensures all paperwork is kept in meticulous order and correctly executed within the Branch, complying with all management information and reporting requests and in compliance with legal/regulatory standards/requests
• Ensures that all documentations are up to date and the team is following and are audited as per the set benchmarks on a regular basis
• Ensures that the team use only the hardware and software systems as provided by the Company for all communications, information and data storage purposes
• Ensures billing information is updated in both Delivery Tracking sheet and POS software after every order punching Ensure Quality Standards set are adequately followed and a culture for the same is developed and maintained across all teams
• Prepares the weekly of bi-weekly duty roster for Kitchen teams, ensuring appropriate level of staffing and resource utilisation, in order to achieve Company service objectives and in consideration of peak operational times;
• Periodically evaluate the Kitchen team development progress with Senior Managers;
• Ensure that a ‘one to one’ discussion is conducted with each team member on a regular basis (every 2 months);
• Evaluate the team’s performance and take corrective actions where required, utilising the support and assistance of the Operations and HR departments;
• Evaluate all team members training requirements by assessing their present skill set and identifying gaps or areas for improvement. Coordinate all training requirements with HR in line with each team members training plan;
• To deal with all issues, disputes, conflicts, discretions of team members, professionally, fairly and discretely, keeping in mind the best interests of the Company and the overall Branch Team;
• To immediately report to Senior Management or HR as soon as they become aware of an issue with any team members that may adversely affect the reputation of the Company, safety of the team member or other team members and guests, or any instance where there has been a breach of the law or significant breach of Company Policies;
• Motivate the team to adhere to the Company Values and Policies and Procedures;
• Ensure overall team attitude and morale is positively maintained and guided in the right direction for the overall benefit of the team and the Company;
• Provide initial approval on all team requests: Leave, Travel, Other benefits
• Coordinate with HR to deal with Disciplinary Issues according to the defined procedures
• Conduct a Daily Team Briefing to ensure regular communication amongst team, attentiveness to performance issues and expectations, communication from Head Office, and to discuss relevant Branch specific issues

Confidentiality & Ethics:

• Ensure full compliance with the Company’s Confidentiality policy and Third-Party Non Solicitation policy which prohibits the sharing or discussion of sensitive information and the earning of fees through third party channels not connected with the Company;
• Protection of the Company always in relation to informational databases, IP, secrets and strategy, as well as sensitive information, all of which may not be discussed with any unauthorised person
• Ensure all sensitive client and Company information remains confidential and ensure this culture is built across the Branch
• Ensure any unethical behaviour of any team member is quickly brought to the attention of Senior Management, so that it may be appropriately addressed

Pre-requisites

• 8-10 years ofminimum experience in a restaurant(including Italian cuisine) orrelated industry
• Diploma/Degree in related field would be an added advantage
• Minimum 5 years of experience in a branch management role within a restaurant or hotel
• Fluent in English (Speaking, Reading, Wiring)
• Experienced in using computer/making reports

Character requirements

- Pleasing Personality: Positive, Energetic, Motivated & Optimistic

- Leadership Skills

- Courteous, Respectful & Polite

- Excellent attention to detail, observation and memory

- Shows Compassion and is caring and driven

- Able to demonstrate a clear passion for the F&B and Service Industry

- Excellent face-to-face and telephone communication skills

- Ability to handle significantstress and pressure

- A good listener, and able to consider all information

- Flexible and willing to work long hours

Job Type: Full-time

Pay: AED10,000.00 - AED15,000.00 per month