Head Chef - American Cuisine

Kitopi; United Arab Emirates; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a Head Chef to lead their kitchen team. This role involves menu planning, kitchen management, and ensuring high culinary standards. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a passion for creating innovative dishes. You'll be responsible for overseeing daily operations, managing inventory, and training kitchen staff while maintaining a positive work environment. If you're ready to take your culinary career to the next level in a dynamic and fast-paced setting, this opportunity is perfect for you.

Qualifications

• 5+ years in a professional kitchen with 2+ years in leadership.
• Strong knowledge of cooking techniques and cuisines.

Responsibilities

• Oversee kitchen operations and manage staff effectively.
• Ensure compliance with food safety regulations and standards.

Skills

Leadership

Communication

Culinary Skills

Time Management

Menu Development

Food Safety Standards

Education

Culinary Degree

Job description

A Head Chef is responsible for overseeing the kitchen, ensuring the smooth and efficient operation of food preparation and service, and maintaining high culinary standards.

Key Responsibilities:

Menu Planning and Development:

• Create and develop innovative, seasonal menus that reflect the restaurant's concept.
• Ensure that all dishes meet the restaurant's quality and consistency standards.
• Regularly review and adjust menu items based on customer preferences, seasonal ingredients, and cost-efficiency.

Kitchen Management:

• Oversee day-to-day operations of the kitchen, including food preparation, cooking, and presentation.
• Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, ensuring they adhere to food safety standards and operational procedures.
• Organize kitchen schedules and delegate tasks to ensure efficient workflow during service.

Food Safety and Hygiene:

• Ensure compliance with health and safety regulations, including food handling, sanitation, and cleanliness of kitchen equipment.
• Conduct regular checks on food storage, preparation areas, and refrigeration systems.
• Maintain and enforce food safety standards (e.g., HACCP).

Inventory and Ordering:

• Oversee inventory management, ensuring that the kitchen has the necessary supplies and ingredients to meet demand.
• Work with suppliers to order food and kitchen supplies.
• Track food costs, waste, and monitor portion control to maintain budget targets.

Staff Training and Development:

• Train and mentor kitchen staff to enhance their skills and performance.
• Provide feedback and conduct performance reviews for kitchen team members.
• Foster a positive working environment and encourage teamwork.

Quality Control:

• Monitor food quality, presentation, and portion sizes.
• Resolve any issues related to food quality or customer satisfaction.
• Ensure all dishes meet the restaurant's standards before being served to customers.

Budgeting and Cost Control:

• Work with management to set and monitor kitchen budgets.
• Control food costs through careful planning and minimizing waste.
• Track labor costs and optimize the use of kitchen resources.

Customer Interaction:

• Occasionally interact with customers to ensure satisfaction with the food.
• Respond to customer complaints or requests regarding food quality or dietary needs.

Skills and Qualifications:

• Culinary degree or equivalent experience preferred.
• At least 5+ years of experience in a professional kitchen, with at least 2+ years in a leadership role.
• Strong leadership, communication, and interpersonal skills.
• High-level cooking skills and deep knowledge of various cooking techniques and cuisines.
• Ability to multitask, prioritize, and work under pressure.
• A passion for creating new dishes and menus.
• Ability to manage time effectively and work efficiently in a fast-paced environment.