Executive Chef

Client of REEQWEST HR Consultancy Solutions

Job Summary
Our Client is leading companies in the F&B Industry in the UAE and is looking for Production Controller (FMCG / ERP User).

Job Description:

1. Menu Development and Culinary Creativity:
   - Develop and design menus that reflect the culinary vision and concept of the establishment.
   - Create innovative and exciting dishes using fresh, seasonal ingredients, while considering dietary needs and preferences.
   - Stay updated on industry trends, culinary techniques, and new ingredients to continually evolve and enhance the menu offerings.
2. Kitchen Management and Staff Supervision:
   - Supervise and train kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.
   - Coordinate and prioritize tasks, ensuring smooth workflow and efficient kitchen operations.
   - Delegate responsibilities, provide guidance, and mentor team members to promote professional growth and development.
3. Food Quality and Safety:
   - Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
   - Conduct regular inspections to monitor food quality, presentation, and taste, addressing any issues promptly.
   - Establish and enforce food handling and storage procedures to maintain freshness, minimize waste, and reduce costs.
4. Culinary Operations and Cost Control:
   - Manage inventory, food ordering, and pricing to maintain optimal stock levels, minimize food waste, and control costs.
   - Monitor portion control, food production, and recipe adherence to maintain consistent quality and profitability.
   - Collaborate with procurement teams to source quality ingredients while optimizing costs and maintaining supplier relationships.
5. Team Collaboration and Leadership:
   - Foster a positive and collaborative work environment, promoting teamwork, open communication, and mutual respect.
   - Lead by example, demonstrating culinary excellence, work ethic, and professionalism.
   - Conduct regular staff meetings to provide updates, share feedback, and encourage team growth and development.
6. Guest Satisfaction and Feedback:
   - Interact with guests to understand their preferences, dietary restrictions, and special requests.
   - Address guest inquiries, concerns, and complaints promptly and effectively, striving for complete guest satisfaction.
   - Monitor and analyze guest feedback to continuously improve culinary offerings and guest experiences.

Job Requirements:

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate