Executive Chef
3 days ago
**Job purpose**:
In charge of all food production and manages catering operation of kitchen and dining rooms, delivery and transportation of food. Responsible for orientation of new and incoming employees to their assigned task in the department. Maintains inventory control, menus, recipes, cost control, safety and health standards within the department. Reports and liaises directly to the Operation Manager on all departmental responsibilities.
**The primary responsibility to execute purchasing transactions and acquisitions included in the following responsibilities**:
- Manages day to day activities of the kitchen plan and assign work and establish performance and goal for the team members
- Streamlines all kitchen operations that provided the necessary structure for the organization to run as profitably as possible and fueled its future growth.
- Refines the art of cooking, and incorporates the flavor and essence of diverse culture in food preparation.
- Inspects kitchen, dishroom, potwashing room, store rooms, storage facilities, dining rooms, and garbage disposal to ensure cleaning standards are met.
- Liaises with all Site Supervisors and key personnel on operational and quality functions in assigned department.
- Organizes and monitors preventive maintenance activities of the property and equipment within the department.
- Leads the Quality Control ensures quality of food and be sure they are served on schedule. Develops and standardizes recipes to ensure consistency.
- Safety and Sanitation; Be sure that entire kitchen, fridges, storage etc. are up to health code standards. Work with Quality and Food Safety Manager to ensure highest hygiene standards are met accordingly
- Implements food wastage program complying with the margins set by the management
- Oversees and checked purchases of food items and ensures proper ordering, quality and price structure.
- Ensures maximum productivity and labor costs are maintained according to financial requirements.
- Oversees Food Cost monitoring works with purchasing manager to order food and keep food cost at approved range.
- Manages food control systems and financial performance of the kitchen department through facilitating financial planning tasks and control food costs.
- Orient new and incoming employees on specific task; cleaning procedures, use of equipment and supplies.
- Maintains a professional management/employee relationship.
- Manages Kitchen Staff; scheduling, training, annual job performance reviews, ensures employee development and safety in the kitchen.
- Supervises and coaches direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports
**Requirements**:
- Knowledge of Food Safety
- Must have thorough knowledge of food service, food production and employee management.
- Excellent record of kitchen management
- Advanced knowledge of food profession principles and practices
- Hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing
**Job Types**: Full-time, Permanent
Application Question(s):
- Locally available in Qatar?
**Language**:
- French (required)
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