Executive Chef - Arabic Candidates Only

Location
Abu Dhabi (AE)
Posted
09 Feb 2017
Closes
09 Mar 2017
Sector
Other
Job Level
Management

- Only Arabic Candidates will be considered for this position

- Minimum of 3 years of experience as Executive Chef

- Ability to manage large number of kitchen staff

- Ability to manage high volume of food production. Catering experience is highly desired

 

 

  • 1) Determine how food should be presented, and create decorative food displays.
  • 2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • 3) Estimate amounts and costs of required supplies, such as food and ingredients.
  • 4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • 5) Instruct cooks, stewards and other workers in the preparation, cooking, garnishing, for presentation of food and cleaning of the work environment.
  • 6) Monitor sanitation practices to ensure that employees follow standards and regulations.
  • 7) Order or requisition food and other supplies needed to ensure efficient operation.
  • 8) Recruit and hire staff, including cooks and other kitchen workers.
  • 9) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • 10) Arrange for equipment purchases and repairs.
  • 11) Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  • 12) Meet with sales representatives in order to negotiate prices and order supplies.
  • 13) Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • 14) Supervise and coordinate activities of cooks and workers engaged in food preparation.
  • 15) Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • 16) Check the quality of raw and cooked food products to ensure that standards are met.
  • 17) Check the quantity and quality of received products.
  • 18) Demonstrate new cooking techniques and equipment to staff along with the ERP functionality importance.
  • 19) Record production and operational data with high knowledge of catering ERP and control systems.
  • 20) Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • 21) Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and processes within the hospital kitchen.
  • 22) Has high knowledge of nutrition values in food and communicates constructively with the Nutritionist in the hospital on daily basis.
  • 23) Works very closely with the hygiene and safety department with high knowledge of both.