Head Chef

• Oversee and direct all aspects of the kitchen operation 
• Provides functional assistance and direction to the venue
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Controls and analyses food quality
• Menu engineering, planning & execution
• Works with the outlet chefs to ensure guest satisfaction
• Establishes and maintains effective employee relations and inter-departmental working relations
• Responsible for interviewing, selecting and hiring all new culinary team members
• Oversees the performance management of all culinary team members
• Ensures training & effective orientation for all team members
• Reviews initial job training plans and ensure that they are followed and completed by the departmental trainers
• Is responsible for the preparation of Menus and participates in the pricing policy in consulting with the Outlet Manager, Hotel Operations Manager and the finance team
• Works together with outlet in charge to effectively execute the training of all new menu’s and/or new dishes/ promotions
• Attends and contributes to all meetings, including but not limited to, Leadership, quarterly comms, Weekly Operations etc
• Is responsible for the proper briefing of the service team with regards to specials, specialties, seasonal offers and promotions
• Establishes and an up-to-date standard recipe file for all food items including (Sales History / Actual or potential Cost / Par stock / Production Time / Food pricing / Portion sizes)
• Instructs the Kitchen stars of the hotels fire regulations, safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment
• Supervises in cooperation with the CDP; the work time & attendance records for the kitchen
• Manages the vacation planning for all culinary stars according to the requirements of the business
• Controls supplies; Cost, quality/price ratio, size of orders, storage conditions
• Evaluates food products to assure that quality standards are consistently attained
• Product sampling with supplier and liaise with the purchase department
• Makes sure that all merchandise are checked and used before the freshness date expires, and adapt stock levels and production to predicted activity levels
• Makes sure that standard recipes are followed
• Constantly aware of changes in the market that affects the business
• Keeps up to date with what’s happening in the Hotel & F&B industry, with particular reference to the competition
• Ensure HACCP standards are implemented and follow appropriate hygiene and sanitation standards as per Dubai Municipality requirements at all times
• Ensures all kitchen employees undergone mandatory food hygiene trainings
• Learns the local health authorities’ sanitation and hygiene requirements
• Engaging guests and building relationships within the community

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