Executive Chef

2 days left

Recruiter
Location
Bahrain (BH), manama
Salary
$1850 - $ 2650 per month + Accommodation + company car.....others
Posted
25 Sep 2017
Closes
23 Oct 2017
Ref
GNJ/HRD/BH/099
Sector
Restaurant
Job Level
Non-Management

 

  • to handle the operation of the group's main kitchen and all the QSR branches & staff, and To plan according to business needs.
  • To monitor prices and quality of products delivered at all times and report this to the Line Manager.
  • To co-ordinate with Marketing Department and help in the design of menus and promotions in order to attract new customers and retain the existing ones.
  • To be responsible for overall food cost in all outlets communicating with chefs and the establish recipes for each and every menu item in all concept. This includes waste yields for all products. To ensure the Cleanliness and Sanitation of all kitchens by training chefs and stewards in the proper hygiene techniques.
  • To establish standard recipes as per the menu and kitchen production capabilities.
  • To ensure that the proper equipment necessary for efficient food preparation is correct to enhance the service timings.
  • Ensure that the presentation, quality, and quantity of the food are to company standards.
  • To ensure the items for stocked in the kitchen are fresh hygienic not expired at all times. Also ensures that the inventory is not overstocked by proper training of all kitchen personnel.
  • To assist all other restaurants in the company as and when required according to business needs.
  • To attend departmental communication meetings, training sessions and to ensure that all staff operates in line with the instructions received.
  • To design a safety program following HACCP for the usage of equipment on the most effective way to reduce downtime.
  • To provide assistance in any areas of the company that your supervisor may require at any given time.
  • Restaurant Chefs and Managers will liaise with the Executive Chef on matters related to Menu item preparation, Recipe Cards, Cost Control, Food Quality and Sanitation Procedures along with other specific duties assigned by the Operations.
  • Executive Chef is responsible for the continuous evaluations of the existing menus in the restaurants. He or She must strive to improve the image and quality of the food served in the outlets and to take remedial action wherever necessary in cooperation with the V.P. Operations and Managers in the restaurants.
  •  
  • He along with the Operations manager should always strive to develop and implement an effective process for the receiving and storage of all foodstuff delivered to the restaurants.
  • The Executive Chef must always look for ways and means to reduce food, paper and cleaning costs without affecting the quality and standards in the restaurants.
  • The Executive Chef should coordinate with the Human Resource Department and the Operations Manager on the selection and training of new chefs and cooks in all restaurants. An evaluation of kitchen staff and recommended training or change is also an important role of the position.
  • He oalong with Operations and Human Resource Manager should do their best to provide for a good working environment for all hospitality department employees.
  • The regular tasting and spot-checking of all finished products is a very important duty of the position along with the periodic production of seasonal menus for promotion or change of menu.
  • There will also be many duties that are common to the position but are not listed here for the sake of brevity. Any requests by the owners for special events must be attended to as needed without affecting the operations of the restaurants.
  • To monitor prices and quality of products delivered at all times and report this to the Line Manager.
  • To co-ordinate with Marketing Department and help in the design of menus and promotions in order to attract new customers and retain the existing ones.
  • To be responsible for overall food cost in all outlets communicating with chefs and the establish recipes for each and every menu item in all concept. This includes waste yields for all products. To ensure the Cleanliness and Sanitation of all kitchens by training chefs and stewards in the proper hygiene techniques.
  • To establish standard recipes as per the menu and kitchen production capabilities.
  • To ensure that the proper equipment necessary for efficient food preparation is correct to enhance the service timings.
  • Ensure that the presentation, quality, and quantity of the food are to company standards.
  • To ensure the items for stocked in the kitchen are fresh hygienic not expired at all times. Also ensures that the inventory is not overstocked by proper training of all kitchen personnel.
  • To assist all other restaurants in the company as and when required according to business needs.
  • To attend departmental communication meetings, training sessions and to ensure that all staff operates in line with the instructions received.
  • To design a safety program following HACCP for the usage of equipment on the most effective way to reduce downtime.
  • To provide assistance in any areas of the company that your supervisor may require at any given time.
  • Restaurant Chefs and Managers will liaise with the Executive Chef on matters related to Menu item preparation, Recipe Cards, Cost Control, Food Quality and Sanitation Procedures along with other specific duties assigned by the Operations.
  • Executive Chef is responsible for the continuous evaluations of the existing menus in the restaurants. He or She must strive to improve the image and quality of the food served in the outlets and to take remedial action wherever necessary in cooperation with the V.P. Operations and Managers in the restaurants.
  • He along with the Operations manager should always strive to develop and implement an effective process for the receiving and storage of all foodstuff delivered to the restaurants.
  • The Executive Chef must always look for ways and means to reduce food, paper and cleaning costs without affecting the quality and standards in the restaurants.
  • The Executive Chef should coordinate with the Human Resource Department and the Operations Manager on the selection and training of new chefs and cooks in all restaurants. An evaluation of kitchen staff and recommended training or change is also an important role of the position.
  • He along with Operations and Human Resource Manager should do their best to provide for a good working environment for all hospitality department employees.