Executive Chef (French National)

Job description / Role

The executive chef is the person in charge of the kitchen and responsible for all food production. He develops menus, food purchase specifications and recipes and supervises kitchen staff. He develops and monitors food and labor budget for the department. The executive chef maintains highest professional food quality and sanitation standards.

Responsibilities:
- Plans restaurants menus
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
- Approves the requisition of products and other necessary food supplies
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Establishes controls to minimize food and supply waste and theft
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
- Attends food and beverage staff and management meetings
- Consults with the Food & Beverage Director about food production aspects of special events being planned
- Cooks or directly supervises the cooking of items that require skillful preparation
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Evaluates food products to assure that quality standards are consistently attained
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
- Evaluates products to assure that quality, price and related goods are consistently met
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
- Provides training and professional development opportunities for all kitchen staff
- Ensures that representatives from the kitchen attend service lineups and meetings
- Periodically visits dining area when it is open to welcome members
- Support safe work habits and a safe working environment at all times
- Perform other duties as directed
- Interview, select, train, supervise, counsel and discipline all employees in the department
- Provide, develop, train, and maintain a professional work force
- Ensure all services to members are conducted in a highly professional and efficient manner
- Ensure a safe working environment and attitude on the part of all employees in areas of responsibility

Requirements

- Keep up with cooking trends and best practices
- BS degree in Culinary science or related certificate
- Proven working experience as an Executive chef - 10+ years of experience, 2-3 years of experience as an Executive chef
- Very knowledgeable of French cuisine
- Excellent record of kitchen management
- Understanding and knowledge of safety, sanitation and food handling procedures is a must
- High volume restaurant experience is a must
- Proficiency in French and English language, both written and verbal

Skills:
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- People Management
- Planning
- Foster Teamwork
- Giving Feedback
- Customer Service
- Ability to work calmly and effectively under pressure
- Communication and leadership skills
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

About the Company

The Al Jazira Group is a leading company in Qatar, having built a reputation in the industry based on its expertise and reliability which have been recognized with certificates for outstanding achievements by well known international brands both in the Gulf region and beyond.

The group was established in 1981 Mr. Salem Ajem Al-Shrafi, who is the current CEO, and has been an active and vital participant in the development and improvement of the Qatari economy over the past 30 years by consistently offering premium quality products and exceptional service.