Executive Chef

Position objective

Ensures through supervision and organization, that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.
Responsible for the smooth running of the day-to-day kitchen operation. Liaises with pastry chef, sous chefs, and manager for timely food preparation and appropriate presentation; liaises with the stewards to ensure cleanliness and hygiene standards and ensures that all equipment is in proper working order.
Responsible for the efficient day-to-day operation of the kitchen including food preparation, cooking, presentation, supervision, training, and storage.
Suggests in connection with the disciplinary actions relating to all kitchen and stewarding staff.

Key responsibilities operational

• Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization, and presentation standards are followed.
• Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
• Trains staff in accordance with planned training programs and corrects production errors or methods as found necessary.
• Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
• Initiates and participates in creative selling, merchandising, decoration, and presentation ideas. Assists in developing new menus and recipes.
• Liaises with the kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen, its fixtures, and equipment.
• Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintains stocks at par levels.
• Liaises with the managers regarding food preparation and presentation, special menus, and seasonal specialty.
• Minimizes food cost and maintains it below identified levels and percentages as per target set by managing partner.
• Determines with the sous chef the quality of the supplies for the kitchen.
• Attends weekly meetings and briefings as and when scheduled.
• Attends training sessions as and when scheduled.

Health, safety and security

• Maintains the required standard of operational hygiene according to cleaning rotas at all times.
• Is aware of the restaurant policies and procedures relating to health, hygiene, and fire life safety and ensures direct reports do the same.
• Familiarizes with emergency exits and evacuation procedures.

Financial management

• Under the assistance of the restaurant manager, works to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
• On an ongoing basis, controls and analyzes departmental costs to ensure performance against budget; implements corrective measures where necessary to produce positive business results.

General

• Complies with the company's corporate code of conduct.
• Familiarizes yourself with the company values and models desired behaviors.
• Performs tasks as directed by the management in pursuit of the achievement of business goals.