Job Description Kitchen Chef (
Job Number:
KIT000102 )
JOB PURPOSE The Kitchen Chef is responsible for organizing and managing all aspects of food production to the highest professional standards. He/she oversees sanitation in the production area, stocking, storage, quality control, and production costs.
RESPONSIBILITIES
- Assign weekly work schedules for all kitchen personnel to meet expectations while adhering to staffing guidelines and forecasted labor costs.
- Control and monitor monthly inventory by ensuring adherence to established measures, adjusting discrepancies, checking expiry dates, and maintaining correct par levels.
- Monitor costs to minimize waste and implement control measures to achieve forecasted food and labor costs.
- Assume full responsibility for the cost of all food items produced and oversee the proper storage and receipt of food items.
- Plan and research new aspects of brand products that could contribute to meeting or exceeding set sales targets, and share findings with team members accordingly.
- Plan high-quality menu items to meet anticipated demand and ensure adherence to brand-specific recipes to maintain image and customer satisfaction.
- Ensure product and process compliance with company and HACCP/Nutrition standards, implement corrective actions and continuous improvement initiatives, and monitor their effectiveness
- Supervise food production, maintain high standards of quality and hygiene, demonstrate expert knife skills, and strive for continuous improvement to enhance the operation's image. Conduct regular inspections of kitchen equipment for cleanliness and functionality.
- Train all team members on work techniques and hygiene standards so they are able to deliver their roles to the expected standards, estimate staff’s workload and build harmony between the team .
LANGUAGE & TECHNICAL SKILLS
Language Proficiency - Fluency in English.
- Fluency in Arabic is a plus.
Technical Skills
- Proficiency in MS Office.
EDUCATION
Technical degree in Hospitality Management, or a related field.
EXPERIENCE
General Experience Four to six years of experience in F&B Operations, or a similar role.
Managerial Experience
One year of experience in a managerial role.
BEHAVIORAL COMPETENCIES
Decision Quality Makes good and timely decisions that keep the organization moving forward. For example, swiftly internalizes coaching on routine issues; handles issues confidently after instruction. Leverages rules and procedures to speed up decision making. Confidently and quickly draws on others' expertise.
Plans and Aligns
Plans and prioritizes work to meet commitments aligned with organizational goals. For example, strengthens alignment and coordination between own work and others', providing well-sequenced activities and exact time frames. Foresees and resolves many potential bottlenecks and delays.
Drives Results
Consistently achieves results, even under tough circumstances. For example, holds self to high standards of performance; sets some challenging goals; wants to achieve meaningful results; pursues initiatives/efforts to successful completion and closure. Focuses on key goals, even during setbacks and obstacles.
Develops Talent
Develops people to meet both their career goals and the organization's goals. For example, shares own experience and expertise with others if asked. Provides constructive feedback and other support for another people's development.
Situational Adaptability
Adapts approach and demeanor in real time to match the shifting demands of different situations. For example, takes steps to adapt to changing needs, conditions, priorities, or opportunities. Understands the cues that suggest a change in approach is needed; adopts new behaviors accordingly.
Primary Location
: United Arab Emirates-Al Reem Mall
