Executive Chef
Academic Qualifications & Experience:
- 2 years in the same position or as an Executive Chef
- Must have experience in 4 star hotels or above or reputable restaurants
- Must have experience in large kitchens, specifically in mass food production
- Fluent in English
Skills:
- Proficient in the use of Computers, Excel, Emails and Chat as well as a fast typing skills
- Strong offline and online communicator
- Attentive to detail with an eye for Quality Control and Production & Stock Management
- Strong grasp of cost control and costing in general, able to analyse data on spreadsheets
- Strong Management, Organizational and Administration Skills
- Strong personality to manage staff of various nationalities, from Indians, Nepalis, Filipinos to Egyptians
Job Description:
- Head Chef will be responsible for all food production at the company's Restaurant and responsible for achieving food / inventory related targets
- Manage all staff as well as all activities there, such as food / bakery production, distribution, purchasing, inventory, hygiene
- Handle all staff and production issues at the facility and to organize kitchen stations, such as Butchery, Sauces, Vegetables, Bakery productions stations
- Maintain quality and cost control on all produced items and all raw material received from vendors
- Responsible for communicating with company restaurants and assess company wide food production needs
- Responsible for drafting production plans daily and distributing stocks to company restaurants in an efficient manner
- Liaise with purchasing, accounts and HR departments to sort out any financial or staff issues
- Head entire Food preparation and delivery to 12 company restaurants (all the prep required for all brands)
- Head menu development of brands (we have multiple brands) food preparation and quality assurance of diet subscription program
- Strong personality to man manage staff of various nationalities, from Indians, Nepalis, Filipinos to Egyptians
- Manage a team of no less than 18 staff and 10 drivers (these will increase to 30 and 15 drivers imminently)
- Ensure HACCP and cleanliness of location / products
- Quality assurance of received products, cleaned products and distributed products to company restaurants and customers
- Ability to food cost and control costs / manage inventory
- Willing to go the extra mile, organized
How To Apply
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To Learn More And To Apply Visit The Following Link
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