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Head Chef Required in Qatar

Posted: 07-12-2021

Responsible for the workers welfare and worker-related administrative matters in the kitchen.
Overall responsibility for the central kitchen s daily operations.
Creating new dishes and menus.
Maintaining/raising the food s profit margins for your employer.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen s accounts and creating a work roster.
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavour.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local health department and company standards.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staff.

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