Jobs in Kuwait - career in Kuwait - vacancies in Kuwait-Head Chef-Jobs in Kuwait - career in Kuwait - vacancies in Kuwait
Role
- Responsible to lead the food production for all concepts at all outlets, as per production plan and operational/brand guidelines thus placing the company at the highest levels of market leadership and success among major competitors while simultaneously achieving the targets and exceeding guest satisfaction expectations.
- Plan and design menu skeletons & menu development.
- Creating an overall vision and plan for all concepts.
- Prepare and maintain production charts of all food items and monitor them from time to time.
- Ensure to exceed guest expectations in quality and service levels.
- Coordinate with Operations Manager and Brand Chef about future business strategy, promotions, and menu plans.
Menu development
- Plan and design menu skeletons, responsible for plating, presentation of all menu items including but not limited to cost & inventory control, purchasing of supplies, and selection of the right equipment’s required.
- To continuously research on latest market trends and best sellers thus upgrade & update the knowledge and ability to develop menu skeletons, full menu range of all concepts within respective brand guidelines.
- Estimate daily and weekly requirements while implementing menu development on a monthly, quarterly, and annual basis depending on business plans for this category.
- Inspect the quality of the ingredients and measure them for specific recipes; machinery selections as well matching the working needs.
- Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality and to minimize costs; exercises portion control for all items served and assists in establishing menu selling prices.
- Tastefully do pairing of menu items whenever applicable, create a competitive edge with new menu items through innovation and consistency.
- Evaluates menu items daily to assure that quality standards and costing are consistently attained.
- Follows guidelines laid by the Operations and Management on menu plan and design.
- Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Operational Management
- Detect and ensure disposition of blemished food and defective supplies/equipment.
- Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen equipment’s across all brands and locations.
- To develop policies and procedures to enhance and measure quality; continually updates written policies and procedures reflect state-of-the-art techniques, equipment, and terminology.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
- To establish menu and standards which meet needs of the expatriate clientele as well as local nationals.
- Record all recipes and update the brand manual to ensure the availability of comprehensive data at all the times.
- Maintain records, reports, and files of food production and the department as per the standards.
- Ensure to record inventory of supplies and order stock from central store.
- Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
- Evaluate raw materials to assure that quality standards are consistently attained as per brand guidelines within budget guidelines.
- Work with Supply Chain to negotiate deals with suppliers and ensure profitable pricing as well as quality standards related to food products and raw materials.
FINANCIAL MANAGEMENT
- Analyze food costs and determine most cost-effective recipes while maintaining quality.
- Identify optimal, cost-effective use of the resources and educate the team on the same.
- Establish strict controls to minimize food wastage and theft, including conducting inventories.
- Ensure BOH POS systems are utilized, all BOH related Data across all locations are entered in the system in a timely manner as per set procedures and cost control guidelines
- Coordinate with cost control on costing of newly developed recipes.
- Maintain department budget within established guidelines.
- Schedules and coordinates the work for preparation to assure that food production is economical and technically correct and within cost goals.
- Approves the requisition of products and other necessary sweet supplies.
- Establishes controls to minimize food & supply waste and theft.
- Reviews and analyses monthly profit and loss statement with Operations Manager & Finance.
HYGIENE, HEALTH & SAFETY
- To conduct regular health and safety audits in outlets and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and Company.
- With no exception not only complies, but enforces all hygiene, sanitation and food safety guidelines as laid out by the Company, in line with local Country Laws, and regulations. This includes food expiration, fire and first aid regulations.
- To ensure the kitchen, including machines, furniture, equipment, and utensils are always clean and in working condition, promoting a hygienic and safe environment.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
PEOPLE MANAGEMENT
- Confronts poor performance directly and holds people accountable for making improvements and makes tough but necessary decisions regarding discipline.
- Ensure to provide training and supervision for entire team on daily production requirements.
- Performance appraisals to evaluate BOH team to Cultivate an environment of openness and trust, with constant feedback and performance coaching to help them learn new skills that can prepare them for the next level.
- Provides training and professional development opportunities for the team and implementing training to increase their knowledge about safety, sanitation.
- Perform other duties as directed.
TRAINING MANUALS
Prepare the below training manuals related to employee training, Food Safety and HACCP Training and Monitoring.
- New Employee Orientation Manual
- New Foodservice Employee Orientation-Food Safety Checklist
- Annual Training Calendar
- Employee Training Planner
- Inservice Training Session Roster
- Self-Inspection for Continuous Quality Improvement
- Record Keeping and Documentation
Job Details
| Posted Date: | 2021-11-23 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Management |
| Company Industry: | Catering, Food Service, & Restaurant; Food & Beverage Production |
| Monthly Salary: | US $5,000 |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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Jobs in Kuwait - career in Kuwait - vacancies in Kuwait-Head Chef-Jobs in Kuwait - career in Kuwait - vacancies in Kuwait
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