Executive Chef Confidential Company - Dubai Working under the Executive Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry. It’s his responsibility to maintain controls and to ensure quality, consistency and hygiene both for products and equipments in the restaurant. The Executive Chef allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning, and maintains efficient Kitchen Operations in the department. Principal responsibilities include but are not limited to • Be responsible for efficient daily functioning of the department. • Assisting in kitchen management and reporting. • Staffing and training for all kitchen operations. • Streamlining and systemizing operations within existing as well as new ventures. • Formulating new ideas and evaluating opportunities. • Develop, maintain and effect necessary systems, manuals, formats, procedures, spread sheets etc; in all aspects of kitchen operations. Includes but not limited to the following: • Kitchen management and reporting; of all restaurants as specified by senior management. • Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders. • Ensure each dish that goes out of the department kitchen is of highest standard and quality. • Create, innovate and introduce new menus. • Standardize recipes and initiate and sustain research in the F&B industry. • Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets • Develop all necessary manuals in liaison with the operations team • Be responsible for vendor development, equipment sourcing and raw materials finalization. • Augment production capacity when required and maintain quality controls consistently. • Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations. • Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum. • Train and develop F&B production staff). • Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen. • Should be able to motivate and lead the team from the fore-front. • Take up any related responsibilities handed over to you; by the management • Assist management in the development of new concepts. • Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef. Skills Qualifications Bachelor of Professional Studies degree in Culinary Arts Management, Baking and Pastry Arts Management and Culinary Science Experience Minimum ten years. To have started his/her career with a reputed inter-national hotel chain or restaurant chain as a kitchen executive trainee. (After becoming a chef de partie, to have grown over the years as a Chef de Cuisine.) It is necessary that he/she have had experience in setting up and opening up new restaurants. It is also preferred that the candidate has moved onto a restaurant chain company Executive Chef Confidential Company Working under the Executive Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry. It’s his responsibility to maintain controls and to ensure quality, consistency and hygiene both for products and equipments in the restaurant. The Executive Chef allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning, and maintains efficient Kitchen Operations in the department. Principal responsibilities include but are not limited to • Be responsible for efficient daily functioning of the department. • Assisting in kitchen management and reporting. • Staffing and training for all kitchen operations. • Streamlining and systemizing operations within existing as well as new ventures. • Formulating new ideas and evaluating opportunities. • Develop, maintain and effect necessary systems, manuals, formats, procedures, spread sheets etc; in all aspects of kitchen operations. Includes but not limited to the following: • Kitchen management and reporting; of all restaurants as specified by senior management. • Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders. • Ensure each dish that goes out of the department kitchen is of highest standard and quality. • Create, innovate and introduce new menus. • Standardize recipes and initiate and sustain research in the F&B industry. • Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets • Develop all necessary manuals in liaison with the operations team • Be responsible for vendor development, equipment sourcing and raw materials finalization. • Augment production capacity when required and maintain quality controls consistently. • Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations. • Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum. • Train and develop F&B production staff). • Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen. • Should be able to motivate and lead the team from the fore-front. • Take up any related responsibilities handed over to you; by the management • Assist management in the development of new concepts. • Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef. Skills Qualifications Bachelor of Professional Studies degree in Culinary Arts Management, Baking and Pastry Arts Management and Culinary Science Experience Minimum ten years. To have started his/her career with a reputed inter-national hotel chain or restaurant chain as a kitchen executive trainee. (After becoming a chef de partie, to have grown over the years as a Chef de Cuisine.) It is necessary that he/she have had experience in setting up and opening up new restaurants. It is also preferred that the candidate has moved onto a restaurant chain company AMEinfo - 1 day ago
Posted on: Wed, 22 Oct 2014 11:03:15 +0000
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