head chef

ANdAZ

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 Organization- Andaz Doha
 
 
 
 
 Summary
 
 
 
 You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
 
 
 
 Qualifications
 
 
 
 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
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Head Chef

78lounge cafe

Job Title: Head Chef for Pastry and Hot KitchenJoin our dynamic team as an Head Chef for both our Pastry and Hot Kitchen, specializing in delivering exceptional culinary experiences that perfectly complement our specialty coffee offerings. We are seeking a passionate and innovative culinary leader who thrives in a fast-paced environment and is dedicated to creating extraordinary dishes that delight our customers.Key Responsibilities:Lead the culinary team in the development, preparation, and presentation of high-quality dishes, ensuring consistency across all menus.Create and design innovative pastry items that showcase creativity while aligning with the brand's vision.Oversee all kitchen operations, including inventory management, food safety compliance, and staff training.Manage kitchen budgets, cost controls, and labor management to maximize profitability while maintaining quality standards.Stay current with industry trends and incorporate new techniques into menu offerings to keep our cuisine fresh and exciting.Foster a positive work environment by mentoring staff, conducting performance evaluations, and encouraging teamwork.Ensure all health and safety standards are met within the kitchen environment at all times.Qualifications:A minimum of 5 years of experience in a high-volume kitchen environment, with at least 2 years in an head chef role.A strong background in both pastry arts and hot kitchen operations is essential.Proven leadership skills with a track record of building effective teams and fostering a culture of excellence.Exceptional creativity with a passion for crafting visually stunning dishes that resonate with customers' tastes.Strong organizational skills with the ability to manage multiple tasks efficiently under pressure.A thorough understanding of food safety regulations and best practices in kitchen management.Job Type: Full-time

Head Chef.

World of Hospitality

As the Head Chef (Lebanese Cuisine), you will oversee all kitchen operations, develop menus, ensure food quality and consistency, manage inventory and cost control, train and supervise kitchen staff, and maintain strict hygiene and safety standards. Strong leadership, creativity, and a passion for culinary innovation are essential.Job Type: Full-time

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance. 
KEY RESPONSIBILITIES<ul><li>
Provides the strategic direction for kitchen department.</li><li>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</li><li>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</li><li>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</li><li>
Incorporating seasonal ingredients and guest preferences into the menu.</li><li>
Lead and manage the kitchen team.</li><li>
Recruit, onboard, train, and motivate kitchen team.</li><li>
Create staff schedules and ensure proper staffing levels during peak hours and events.</li><li>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</li><li>
Fostering a positive work environment for all team members.</li><li>
Lead by example to ensure outstanding guest service and professionalism.</li><li>
Maintain strict quality control standards to meet or exceed guest expectations.</li><li>
Taste and inspect all dishes before they leave the kitchen.</li><li>
Takes responsibility for the kitchen budgeting and forecasting process.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Monitor food quality and ensure consistency in taste and presentation.</li><li>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</li><li>
Develop and maintain relationships with suppliers to source the best quality ingredients.</li><li>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</li><li>
Ensure kitchen equipment is properly maintained and in good working condition.</li><li>
Stay current with culinary trends and continuously innovate menu offerings.</li><li>
Actively seek live guest feedback in the restaurants(s).</li><li>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</li><li>
Create and implement standard operating procedures for the kitchen.</li><li>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</li></ul><ul><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Collaborate with event planners or clients to create customized menus.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Attention to detail</li><li>
Driving results</li><li>
Teamwork</li><li>
Flexibility</li><li>
Agility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Advanced Food safety and hygiene Certification</li><li>
Language requirement: professional English
</li></ul></div><div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

Parkdean Resorts

Join our kitchen team as Head Chef for a career with a little more sizzle! Are you a passionate chef with a flair for management? At Parkdean Resorts, we're looking for a Head Chef who's ready to roll up their sleeves and make a real impact. You'll be running a busy kitchen, crafting delicious dishes, and motivating a team to exceed guest expectations every time. You won't just be cooking - you'll be shaping the entire kitchen experience. From managing stock and budgets to developing exciting menus, you'll lead by example, ensuring everything runs smoothly and profitably. You'll need to hold a Food Hygiene Level 3 qualification and have experience in a fast-paced kitchen. So, why Parkdean Resorts? Well, besides the one-of-a-kind team culture, stunning locations across the UK, and the chance to work with the UK's largest holiday park organisation, we can offer: <ul><li> The chance to develop your skills and boost your career across our 65 parks - as one of the best in the biz when it comes to apprenticeships, we've got your back when it comes to training! </li><li> You're never on your own with our Employee Assistance Programme! It comes with a 24/7 confidential helpline for counselling and support- because your wellbeing is our top priority. </li><li> A 50% discount for you and a 25% discount for friends and family when booking your holiday with us. </li><li> A team member discount of 30%, available on everything from fabulous food to delicious drinks and even our fun leisure activities. </li><li> Score awesome discounts! From tasty meal kits like Hello Fresh to your favourite local gyms, we've got deals on lots of brands just for you. </li></ul> We want to be a force for good and caring for our parks, people, and planet is a natural component of the way we do business. We celebrate our people, communities and natural environment, enabling us to enhance the amazing memories we create for many years to come. What you will be doing <ul><li> Taking on a 'hands on' role in the production of menu items during service, cooking to spec, adhering to all menus and portion control, and recording wastage. </li><li> Work on the 'front line' and managing the prep production. </li><li> Ensuring the quality of the food production and presentation is maintained to company standard. </li><li> Participating in and developing owners' activities and events. </li><li> Working in a safe manner, with due diligence towards yourself, colleagues and guests. </li><li> Training and developing the kitchen team to ensure a consistent standard is maintained. </li></ul> Are we the right fit for you? At Parkdean Resorts we don't leave unforgettable moments to chance. We pitch in, we have fun, and we grow, inspiring each other to make great things happen every, single, day. We're Parkdean people, and we do everything we can to ensure our guests and owners can holiday like they mean it! Parkdean Resorts is committed to Safeguarding and promoting the welfare of children and vulnerable adults. Background checks including DBS (or equivalent) will be carried out if appropriate. We want to do all we can to create an environment and recruitment process where people feel safe and comfortable to talk about disability.

Binghatti Holding Limited

Job Opening: Female Head Chef / Sous Chef (Private)Location: Meydan, Dubai (Living Out)We are currently seeking a female Head Chef or Sous Chef for a private role.Requirements:<ul><li>Female candidates only (please apply only if you meet this criteria)</li><li>Strong experience in international cuisines</li><li>Ability to manage kitchen operations and deliver high-quality standards</li></ul>Application: Please send your CV to michelleann.tabian@binghatti.comJob Type: Full-timeApplication Question(s):<ul><li>What is your salary expectation?</li></ul>Experience:<ul><li>Head Chef/Sous Chef: 5 years (Required)</li></ul>

Female Head Chef

Growth Tech

Job Description:We are looking The Head Chef will be responsible for overseeing the entire kitchen operations . This includes menu development food preparation quality control kitchen staff supervision and ensuring compliance with food safety and hygiene standards.Key Responsibilities:<ul><li>Manage and supervise daily kitchen activities effectively.</li><li>Ensure all dishes are prepared consistently according to recipes and presentation standards.</li><li>Ensure menu items are cost-effective while maintaining high quality.</li><li>Maintain top-level food hygiene and safety standards at all times.</li><li>Ensure proper food storage rotation and inventory control.</li><li>Manage purchasing of ingredients within budget.</li><li>Monitor stock levels and prevent wastage.</li><li>Work with management to control food cost and improve profitability.</li><li>Participate in meetings related to menu planning and operational decisions.</li></ul>Job Requirements:<ul><li>Proven experience as a Head Chef or Sous Chef.</li><li>Strong culinary skills and deep knowledge of traditional recipes techniques and kitchen management.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Excellent leadership communication and organizational abilities.</li><li>Ability to maintain cleanliness discipline and high standards in the kitchen.</li></ul>Immediately joiner!!!Job Type: Full-timePay: From AED7,000.00 per monthApplication Question(s):<ul><li>What is your nationality ?</li><li>How many years experience you have as Head Chef ? in which country ?</li></ul>

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