HEAD CHEF Job In Qatar

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Report

Description

MAIN RESPONSIBILITIES:
1.       BUDGETING AND COST CONTROL:
1.1   ASSISTS IN THE PREPARATION OF THE OUTLET’S BUDGET
1.2   ENSURES THAT THE KITCHEN OPERATIONAL BUDGET IS IN LINE AND KITCHEN COSTS ARE CONTROLLED
1.3   ENSURES THAT THE RECIPES ARE BEING FOLLOWED PRECISELY
1.4   ENSURES THAT THE WASTE AND STAFF FOOD LEVELS ARE CONTROLLED
1.5   ENSURES THAT THE STOCK LEVELS ARE CONTROLLED
1.6   ENSURES THAT ANY MAINTENANCE ISSUE IS PROMPTLY REPORTED TO SUPERIOR OR MAINTENANCE TEAM
2.       SALES AND MARKETING:
2.1   IDENTIFIES THE MARKET NEEDS AND TRENDS IN TERMS OF MENU BUILDING
2.2   PLANS AND PREPARES NEW MENU ITEMS SUITABLE WITH THE MARKET TRENDS
2.3   PLANS AND PREPARES NEW MENU ITEMS SUITABLE WITH THE CUSTOMERS’ NEEDS
2.4   ANALYZES AND RESEARCHES COMPETITORS’ PRODUCTS AND MENUS
3.       EMPLOYEE HANDLING:
3.1   ENSURES THE CORRECT SCHEDULING OF EMPLOYEES TO MAINTAIN STANDARDS OF SERVICE AND OPTIMIZED LABOR COST
3.2   ENSURES THAT THEMSELVES AND THEIR EMPLOYEES REPORT FOR DUTY PUNCTUALLY
3.3   ENSURES THAT THEMSELVES AND THEIR EMPLOYEES MAINTAIN A HIGH STANDARD OF PERSONAL GROOMING, WEARING THE FULL UNIFORM AND NAME TAGS AT ALL TIME
3.4   ASSISTS IN THE BUILDING OF AN EFFICIENT TEAM OF EMPLOYEES BY TAKING AN ACTIVE INTEREST OF THEIR WELFARE, SAFETY AND TRAINING
3.5   ENCOURAGES AND LEADS EMPLOYEES BY EXAMPLE, TAKING INTEREST IN THEIR POTENTIAL AND CONSTANTLY COACHING THEM
3.6   HANDLES AND SOLVES ANY SITUATION ACCORDING TO THE COMPANY’S POLICIES AND CULTURE
4.       HACCP AND FOOD SAFETY:
4.1   ENSURES THAT THE ENTIRE KITCHEN IS WORKING ACCORDING TO STANDARD FOOD SAFETY GUIDELINES
4.2   ENSURES THAT HACCP IS IMPLEMENTED IN THE OUTLET
4.3   TRAINS AND MOTIVATES EMPLOYEES TO FOOD SAFETY PRACTICES
4.4   MONITORS AND OBSERVES ALL FOOD SAFETY RELATED DOCUMENTATION AND CHECKLISTS AND ENSURES THAT THEY ARE CORRECTLY FOLLOWED AND FILLED
4.5   COORDINATES AND SUPPORTS THE HSM IN IMPLEMENTING AND MONITORING FOOD SAFETY PLANS AND PROCEDURES
5.       OPERATIONAL:
5.1   LIAISES WITH MAINTENANCE TO ENSURE PROMPT AND EFFICIENT REPAIR AND MAINTENANCE
5.2   LIAISES WITH THE “RESTAURANT MANAGER” TO MONITOR FOOD QUALITY, PLAN “SPECIALS” AND TO DISCUSS OPERATIONAL PROBLEMS
5.3   MAKES RECOMMENDATION TO MANAGEMENT FOR SERVICE METHODS AND PRESENTATIONS TO IMPROVE CUSTOMER SATISFACTION
5.4   CONDUCTS DAILY MEETINGS AND BRIEFINGS TO ENSURE EMPLOYEES ARE WELL INFORMED ABOUT POLICIES, PROCEDURES, SPECIAL EVENTS, SPECIALS, GUEST COMMENTS AND SERVICE PLAN
5.5   MONITORS AND ENSURES FOOD STANDARDS AND QUALITY BEFORE SERVING TO THE GUESTS
5.6   PRESENT AT ALL PEAK PERIODS TO SUPERVISE AND SUPPORT
5.7   RESPONSIBLE FOR THE DIRECT SUPERVISION OVER ALL EMPLOYEES IN THE KITCHEN
5.8   PLANS EMPLOYEES’ BREAKS
5.9   REVIEWS MENUS ON QUARTERLY BASIS
5.10            PLANS AND SUGGEST NEW MENU ITEMS ON QUARTERLY BASIS
5.11            PREPARES INVENTORIES, REPORTS ON PAYROLLS, OVERTIME, ABSENTEEISM AND ACCIDENTS
5.12            COMPLETES MARKET LIST AND REQUISITION, ORDERS NECESSARY ITEMS AND INSPECTS RECEIVED ITEMS
5.13            DEVELOPS STANDARD RECIPES FOR ALL MENU ITEMS, AS WELL AS TECHNICAL RECIPE SHEETS AND TRAINS EMPLOYEES ACCORDINGLY
5.14            TAKES PICTURES OF APPROVED AND PLATED FINAL MENU ITEMS AND DISPLAYS THE PHOTOS FOR EMPLOYEES REFERENCE
5.15            FILLS THE NECESSARY DAILY, WEEKLY, MONTHLY REPORTS AND REPORTS THEM EFFECTIVELY
5.16            INSPECTS KITCHEN AND STORAGE FACILITIES TO MAINTAIN STANDARDS
5.17            LEADS THE KITCHEN BRIGADE IN COOKING AND PREPARING ALL FOOD ITEMS

Basic Details

salary : 5001-10000 QR

Experience : 3-4 Years

Location : Doha

Qualification :

Posted : 1 year ago

Job Type : Full-Time

Company : Qatar Jobs

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