Executive Chef

Client of REEQWEST HR Consultancy Solutions; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

An established industry player in the F&B sector is seeking a talented Production Controller to lead culinary operations. This role involves menu development, kitchen management, and ensuring food quality and safety. The ideal candidate will have a strong background as a Head Chef, demonstrating exceptional leadership and communication skills. You'll be responsible for creating innovative dishes while managing costs and inventory effectively. Join a vibrant team dedicated to culinary excellence and guest satisfaction, where your creativity can shine and make a real impact on the dining experience.

Qualifications

• Proven experience as a Head Chef with excellent kitchen management skills.
• Strong communication and leadership abilities, capable of multitasking.

Responsibilities

• Develop and design innovative menus reflecting culinary vision.
• Supervise kitchen staff, ensuring quality and safety standards are met.
• Manage inventory and food costs while fostering team collaboration.

Skills

Kitchen Management

Problem Solving

Delegation

Communication Skills

Leadership Skills

Culinary Trends Knowledge

Education

Bachelor's degree in Culinary Science

Culinary Certificate

Tools

MS Office

Restaurant Management Software

POS Systems

Job description

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