Tasks/Responsibilities:
Ensures all supplies are ordered, stocked, and properly stored. Dishes, utensils, cleaning products, cooking supplies, and any other necessary kitchen supplies are examples.
• Assigns duties to his or her staff, such as food preparation tasks, or assign line positions
• Keep track of kitchen expenses, reporting to the general manager/ownership what is spent and what is needed for the kitchen.
• Accountable for guest satisfaction by ensuring food standards are met
• Address guest concerns in a timely and efficient manner
• Uphold appropriate departmental standards of quality/timing and all financial goals
• Oversee the members of the line staff by working constantly and cohesively demonstrating variety of cooking methods to assure timeliness, efficiency, and product integrity
• Demonstrate exemplary leadership, work ethic, technique, and productivity as a team member, and assisting others when necessary
• Give instructions pertaining to the food service operation
• Determine proper cooking times, temperatures and methods
• Willing to assist in other departments when necessary or dictated by business levels
• Adherence to Standard Operating Procedures
• Maintain F&B standards for safety and sanitation while meeting or exceeding local laws health and safety regulations
• Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership
• Schedules and coordinates the work of the cooks and other kitchen employees to assure that the food preparation is economical and correct within budgeted labor cost goals
• Establishes controls to minimize food and supply waste and theft
• Evaluates products to assure that quality standards are consistently attained
TheHead Chef will be directly responsible for the management of the kitchen team with the ultimate purpose of achieving the highest standard of food production.
He/she will supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards.
He/She may cook selected items or for select occasions and may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
He/She needs to accurately and easily communicate standards and cooking methods to staff, give orders and also speak to dining room personnel and guests.
The Head Chef can expect to work long hours around hot cooking elements, much of it on his/her feet. Be able to reach, bend, stoop and frequently lift up heavy items.
The Head Chef will be required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days.
Job Details
| Date Posted: | 2016-01-12 |
| Job Location: | Manama, Bahrain |
| Job Role: | Other |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
Apply Now - Jobs in Bahrain - Other Jobs in Bahrain - Search All Jobs
المصدر Jobs in Bahrain | Bayt.com