Jobs in Kuwait - career in Kuwait - vacancies in Kuwait-Executive Chef - Nejoud-Jobs in Kuwait - career in Kuwait - vacancies in Kuwait
General Description
The primary job function of the Executive Chef is to create, maintain and improve a sustainable quality of products
creation, production, and development. He needs to have expert knowledge, skills and abilities to forecast, control
and manage quality production quantities required throughout the day in coordination with the other Head of
Departments (i.e. Operations, Management, etc.), Menu Engineering, Kitchen P&L to arrive at sound decision as
per business needs. Training, coaching, monitoring, evaluating and mentoring all related chefs down to other
kitchen personnel should be his passion to sustain and improve food quality at all times while fulfilling all health
and safety rules and food hygiene regulations whilst maintaining the food and labor cost targets set in each period.
Job Scope and Responsibilities
Quality Production, Efficient Ordering and Competitive Costings
- To be fully conversant with all the products and recipes; leads the team to follow the recipes at all time to
achieve excellent product quality and consistency - To research, suggests, recommends, create, introduce, roll out new products in order to improve the menu
achieving great product mix with high profit margin.
JOB DESCRIPTION
- To be able to analyze trends study such as but not limited to understanding sales to recognize customer
preferences in order to suggest changes to improve the menu and customer satisfaction, and customer
satisfaction - To recognize sales patterns throughout the day, to set up production levels in order to supply the freshest
and correct quantities of products as required - To communicate the established production levels to all the chefs in order to achieve consistency
- To ensure all agreed ingredients are used at all times and substandard items are rejected at the delivery
point - To ensure delegation of tasks to chefs to perform operational checks such as people, products, and all
equipments are in in the right working conditions to protect the quality of productions and ensure
employee safety - To ensure all ingredients are kept fresh and according to the company’s food and hygiene standards
- To establish and optimize par levels for ingredients used, and ensure they are stocked for continuous
production - To analyze the cost of ingredients and continuously push for search for better prices and products without
compromising product quality - To understand the recipe costing in order to train and monitor the chefs to use correct amounts of
ingredients to achieve food cost targets - To ensure that all equipment's is used in correct way and only when needed to control the utilities costs
- To analyze the production and business levels to develop systems and methods to reduce wastage.
Personnel Management, Work Scheduling, Deployment and Labor Costs
- To do weekly work schedules which fulfills the production targets and achieves consistent food quality while
remaining within labor cost targets - To record sickness and absence in coordination with HR and make necessary arrangement in order to
maintain production targets - To arrange annual holidays of chefs, to ensure uninterrupted production
- To assist the related Chef in developing the Kitchen training, development and progression manuals and program in coordination with L&D for the personnel’s Individual Development Plan and Succession
Planning - To analyze and report recruitment needs to HR and raise needed manpower request with identification of the work essential skills for Job Description creations
- To attend or delegate personnel to be part of interviewing potential candidates
- To train all related chef leaders to agreed standard and constantly find ways to improve their performance through continuing on job training which needs to be cascaded, implemented, achieved and followed through to their direct reports
- To monitor, asses and train all the chefs, and to give directions to improve all aspect of their performance and working conditions
- To ensure day to day training of junior chefs is continued by senior to achieve efficiency and great food quality
- To ensure all kitchen chefs and personnel complies with all legal requirements with regards to health and safety, food and hygiene and fire regulations and all kitchen staff members are trained as required by law
and company policy, with all records of training's and memos are kept - To work with HR in completing the appraisal of all kitchen personnel
- To perform or assist in disciplinary procedures with complete documentations and follow through as per company policy.
Health and Safety and Staff Welfare
- To report non-conformity and incidents, hazardous conditions or faulty equipment, food safety issues to
the management in timely manner and provide corrections and corrective actions - Be fully conversant with all fire, earthquake, emergency and bomb and other work safety procedures
- Be fully conversant with the Food and Hygiene policy and Health and Safety policy
Administrative Duties
- Conducts pre-shift meeting and ensure other shifts are doing the same
- To audit that all delivered items are approved, prices checked and differences in pricing reported to the
management - To audit and check the quality of the products and to return and report any substandard items
- To require reports from the related chefs for record and management of wastage and food cost control on daily basis
- To audit and check order daily stock through Material Control and related software as per preset or approved par levels
- To audit and check weekly stock takes, analyze stock figures and investigate and report the variances
- To ensure all kitchen opening and closing duties are completed through delegation, follow up and checking
- To check and monitor if all health and safety checks are completed, temperature record, cleaning,sanitation and disinfection, fridge temperature, delivery records and the rest of checklist are religiously implemented
Job Details
| Posted Date: | 2019-01-29 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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Jobs in Kuwait - career in Kuwait - vacancies in Kuwait-Executive Chef - Nejoud-Jobs in Kuwait - career in Kuwait - vacancies in Kuwait
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