Corporate Executive Chef

Job description / Role

JOB OVERVIEW:
• Responsible for all aspects of managing the culinary and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards across all outlets.
• Develops menus, trains, and implements new standards as per the market.
• Ensures back of house operational productivity across all outlets.

KEY RELATIONSHIPS:
• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Sales Staff.
• External: Customers, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

STANDARD SPECIFICATIONS:
• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
• Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or Customers.

Requirements

ESSENTIAL JOB FUNCTIONS:
• Review the daily activity of all functional brands in relation to
• Catering activity
• Purchase
• Meeting
• Appointments
• V.I.P.'s/special Customers
• Maintain complete knowledge of and ensure staff's compliance with all departmental/Company policies and procedures.
• Oversee the amount of revenue from every outlet and monitor budget for food cost%, food supplies, and kitchen amenities
• Set yearly BOH budget for on-going operational outlets and start-up concepts
• Meet with head chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Review the market lists across outlets and suggest substitution of products of the same quality at a better price level
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all duties are completed to standard by head chefs in outlets
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Coordinate with the marketing team to create and shoot food related campaigns
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Observe customers reactions and confer with service staff to ensure customers satisfaction.
• Always promote positive customers relations.
• Be familiar with all Company services/features and local attractions/activities to respond accurately to any Customer inquiry.
• Monitor and handle Customer complaints by following the instant pacification procedures and ensuring Customer satisfaction related to food products.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and Company requirements.
• Maintain proper storage procedures as specified by Company requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Develop new menu items, test and write recipes.
• Review sales and food cost daily; resolve any discrepancies with the Controller across all outlets.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance, handle disciplinary problems and counsel employees according to Company standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Company policies and standards.
• Communicate with kitchen suppliers on kitchen design and equipment selection for pre-opening projects in coordination with management
• Able to perform additional duties as requested by the management as and when required

Skills:
• Ability to maintain Company’s standards, policies and procedures with all kitchen personnel and third parties.
• Ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of kitchen staff and follow up with corrections where needed across all outlets.
• Ability to motivate culinary team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain staff training needs and provide such training.
• Ability to be a clear thinker, analyze and resolve problems, exercising good judgement.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination.
• Overlook kitchen operation across all outlets.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to expand and condense recipes.
• Ability to perform job functions without direct supervision.
• Ability to ensure security of kitchen access, products and Company property.
• Ability to research the market and advise on current trends to implement in concepts
• Ability to attend food exhibitions and build strong relationship with vendors
• Attention to details and quality
• “Loves food”

About the Company

Raibal is a privately owned UAE holding company with investments and operations in multiple sectors, such as agriculture, real estate, food & beverage, trading... to name a few