Summary
The Executive Chef is responsible for successful culinary and restaurant operations. They will have extraordinary discretion with regard to the menu and beverage list and will be ultimately responsible for the quality of meals, member satisfaction and directing restaurant staff.
The Executive Chef will provide expertise in hotel /restaurant management, food preparation, menu selection and development, understanding of HACCP (Hazard Analysis and Critical Control Point) standards, cleanliness, food buying & management (including but not limited fresh seafood, beef and poultry, and vegetables), beverage pairing and food presentation.
They will report to the General Manager and assist the Restaurant Managers in managing its people, its equipment, and systems to improve the overall dining experience to include food quality, cost management, purchasing compliance, succession training and overall food safety within the Restaurant.
EDUCATION REQUIREMENTS
Associates Degree in Culinary Arts. A culinary certification is a plus as is a B.A Degree and any culinary awards earned. High level of the English Language is required for this position. A second language will be advantageous.
KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE
Proficient computer skills should include basic functional abilities in Microsoft Outlook (e-mail), Microsoft Word, Microsoft Excel, Microsoft Internet Explorer or similar web browser. Operating knowledge of food management systems is helpful.
JOB DESCRIPTION
a) Collaborate, cooperate and dialogue with the Restaurant Manager, Banquet Manager & Operations Manager to manage the staff, maintain the highest possible quality of dining experience for members/guests and insure that the dishes served maximize cost efficiency and revenues with minimal wastage and spoilage.
b) Assist marketing personnel, in conjunction with the Restaurant Manager, Banquet & Operations Manager in planning and executing special events and other organized events as determined by the company.
c) Working with marketing personnel in conjunction with the Restaurant Manager, Banquet Manager & Operations Manager in developing food and beverage programs for sales, catering, convention services, retail, and restaurant environments as required.
d) Provide menu development and product assessments.
e) Provide, develop, and deliver training to improve the proficiency, leadership and organizational skills of restaurant kitchen staff.
f) Hire, mentor and develop staff with the intention of staff retention & succession planning.
g) Supervise / make the preparation, plating and delivery of food in the restaurant.
h) Work with staff to implement kitchen product safety parameters, such as basic food hygiene, HACCP, and product risk assessment procedures.
i) Support your Restaurant Manager, Banquet Manager in all aspects of managing staff in the preparation, cooking, serving of all foods and beverages in the Restaurant.
j) Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
k) Monitor team to ensure menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management.
l) Handle guest complaints or disputes within brand standards
m) Ensure that all internal and external customers feel welcome and are given responsive, friendly, and courteous service at all times.
n) Ensure that all food and beverage products are consistently prepared and served according to the restaurants brand serving standards.
o) Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the culinary preventative maintenance programs in place.
p) Ensure all associate performance appraisals are followed and completed in a timely basis as per company guidelines.
q) Produce a monthly Roster in advance to your Restaurant Manager, Banquet Manager by anticipated business activity while maximizing cost efficiency within labor cost objectives and insuring that all positions are staffed when and as needed.
r) Fully understand and comply with all federal, landlord & Bahrain Municipality regulations that pertain to health, safety and labor requirements of the kitchen areas, associates and guests.
s) Work with the Restaurant Manager & head office support staff to insure that payroll paperwork and attendance records are properly maintained. Facilitate payroll, payroll adjustments, monthly and yearly budgets and Human Resource reporting requirements.
t) Conduct all food purchasing and establish maintain effective relationships with food, beverage and restaurant supply vendors.
u) Monitor and maintain appropriate inventory levels of food and beverage to meet the needs of the operating Restaurant while minimizing costs, waste and spoilage.
v) Ensure inventory controls and stock on hand value reports are carried out as per company guidelines, and submitted in a timely manner – as determined by the company.
w) Ensure all expenses relating to the purchases of food and beverages is documented, receipted & accounted for as per company guidelines, and submitted in a timely manner.
x) Maintain a full inventory list of all ingredients, suppliers, cost and menu recipe food cost calculations as per current menu offerings and pricing.
y) Conduct and participate in training classes, shift meetings, orientation meetings, staff meetings and Manager Meetings as required by General Manager.
z) Maintain loyal, open, professional, honest and non-confrontational relations with company employees & Head Office support staff and keep them posted on what is happening.
aa) Provide proactive advice, constructive feedback and suggestions to the Restaurant Manager, Banquet Manager, Operations Manager and other company employees as required.
Support the company and its policies & procedures, development & management of its people and undertake given tasks in a timely manner.
DESIRED SKILLS & EXPERIENCE
Anastasiya Krasnozhon
Professional Recruiter
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