Executive Chef Required in Dubai - Dubai

We are looking to hire an Executive Chef for our restaurant group in Dubai. The Executive Chef will be responsible for creating and developing the menu, planning, directing and overseeing food preparation and culinary activities in the kitchen.

Qualifications

· Experience in menu creation and development
· Creative and innovative approach to menu development
· Experience in the UAE

· A degree or diploma in Food and Beverage management or in the culinary arts field, master’s degree is a plus

· A minimum of 15 years’ experience in varied kitchen positions

· Excellent interpersonal communication skills
· Excellent management and leadership skills
· Knowledge in methods and procedures for serving food, principles of sanitation, and principles of safe food handling

Duties and responsibilities

· Create and develop menu
· Insure the same food consistency is achieved across multiple outlets, countries and regions
· Manage the overall food production

· Plan, organize, direct and manage all activities within the central kitchen to insure all outlets are catered as necessary
· Maintain high quality and control system in the kitchen

· Provide functional assistance and direction to the kitchen operation as assigned
· Supervise the relevant facilities and costs, and ensure profit is achieved
· Insure all operational adjustments are made to insure targets, including COGs
· Ensure that correct workplace health and safety regulations are maintained
· Keep track of all incidents that may occur in the food production area

· Check all food preparation to determine the type and quality of items to be prepared
· Ensure that all employees handle and use kitchen utensils and equipment properly
· Control cooking procedures, portioning, garnishing and presentation of all dishes
· Liaise with purchasing department to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control
· Liaise with the Restaurant management to ensure a constantly good standard of food quality, efficient profitability and creative presentation
· Coordinate functions and activities with other head of departments
· Audit the kitchens and send reports and action plans

· Confirm kitchen schedules

· Conduct formal and on-the-job training sessions for kitchen team members
· Communicate regularly with all the kitchen leaders to keep them informed of policies and procedures changes, special further improvement plans and guest comments

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Posted on : 10 months ago, #4573, 1 views

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