Head Chef / Senior Sous Chef

Job description / Role

PURPOSE: Actively ensure the creation, implementation and co-ordination of outstanding food product quality and presentation. To ensure the brand achieve budget related targets and growth. To reach and impact the desired target market, to create an increase in demand for product.

Complete understanding of procedures is fundamental. Comprehensive product knowledge, brand history and company culture form integral parts of this position. It is expected that perfection is the bench mark and anything less is unacceptable.

KEY PERFORMANCE AREAS
- Total commitment to company and unit vision and values
- Pro-active approach to delivering and maintaining the highest standard of product delivery and presentation .Strive to exceed customer expectations on a daily basis - WOW factor
- Promote the unit in all dealings, internal & external (build relationships with suppliers - customers)
- Communicate ideas, trends and improvements to existing systems - processes
- Adhere and enforce company policies and procedures / rules & regulations
- Ad hoc duties is required
- Actively contribute and partake in action plans implemented by management, short / long term
- Ensure excellent teamwork on all levels. Value and respect others

Skills and competencies
- To provide effective leadership, coaching on the job and direction to their team in order to generate sales and manage the short and long term sales target. Direct impact on the profitability of the unit.
- Ability to communicate appropriately with the different levels of staff, management and directors.
- Effective Time management and ability to solve problems under pressure, common goal towards efficiency and pro-active solutions.
- Computer literacy with experience on Micros as well as Windows and Microsoft Office

Research and development
- Ensuring all new menu items or recipe changes are communicated to operations - speciality dishes etc.
- Ensuring that all new products / stock items are available
- Ensuring that any change in spec items is communicated to operations ( Food – Operational Smalls and Tools – Other Product – Cleaning Materials – Packaging )

Quality and Service
- Achievement of product quality score not less than 95% as measured by customer feedback
- Constantly ensure volume of production, ordering are in line with volume of business – par levels
- Ensure 100% stock on hand at all times
- Ordering routines must be adhered to as per policy of unit. Actively check stock daily – per shift.
- Ensure all stock is checked in as per company standard stipulated.
- Admin procedure followed relating to invoicing and capturing
- Breakages to be communicated immediately and noted on invoices - Credits processed
- Establish work according to time and structured routines
- Issues to be done at the correct time periods
- Check stock levels daily in the store rooms to ensure that there is adequate stock
- Monitoring the application of cooking methods and procedures in order to serve the high quality item to the customer. Must be able to pay attention to detail and maintain high standards.
- Recipe maintenance and adhering to the recipes. Updated menu breakdown.
- Following Food Safety requirements to ensure a high quality end product, effective cost control.
- Diligent application and monitoring with regards to raw item preparation.

Operational - Profitability
- Ensuring full portion control, prepping of product, stock control in the kitchen, etc.
- Checking in orders properly to price and quality. Ensuring that FIFO is followed in relation to products and that correct issuing is done.
- Oversee – control kitchen par levels, ordering and any other relevant back of house issues.
- Troubleshooting on Micros with Food Controller. Recipe Maintenance
- Assistance in store with ad hoc back of house issues.
- Preparation of weekly Stock on Hand Reports
- Preparation of weekly - monthly Food Cost reports
- Contribute to bottom line by maintaining food cost
- Active investigation and action of stock losses
- Improve knowledge and understanding of F&B systems
- Conduct accurate daily - weekly stock takes on the standard inventory sheets used.
- Ensure correct record of waste is kept. Continually create systems to minimize waste
- Monitor budget & usage of non-consumable items – cleaning, etc.
- Ensure strict Key control of all stock
- Zero variances in the store room, otherwise action will be taken relating to control of stock.

Training - People Management
- Responsible for training of kitchen staff on new specials, recipe changes, skills training etc. – in line with the Human Resource Training Guidelines.
- Cross-training of staff to ensure a highly skilled workforce, increase productivity levels of department
- Recruitment process to be adhered to as per company outline.
- Monitoring of individual staff’s performance and reporting any problems
- Understanding of the Disciplinary procedures and the process of disciplining a staff member.
- Application of equality among all staff by not displaying favouritism. Consistent application of discipline among staff.
- Must be able to generate positive energy, be an effective role model and excellent motivator

Management of Capital Resources
- Preventative maintenance to be carried out as per capital equipment in line with company policy
- Ensure that all kitchen equipment is properly maintained for safety as well as profitability

Health, Hygiene, Safety and Environmental Responsibility
- Implement and maintain requirements of occupational health and safety act as per checklist
- Maintain strict “clean as you go” policy
- Adhere to required Health & Hygiene stipulations for the unit and personally
- Ensure correct storage temperatures of products
- Enforce HACCP requirements

Requirements

Minimum 2 to 3 years of experience in same position with total minimum 5 year experience in Restaurant Field-

Experience in Italian Restaurant & Menu Designing is mandatory.

Skills and competencies
- To provide effective leadership, coaching on the job and direction to their team in order to generate sales and manage the short and long term sales target. Direct impact on the profitability of the unit.
- Ability to communicate appropriately with the different levels of staff, management and directors.
- Effective Time management and ability to solve problems under pressure, common goal towards efficiency and pro-active solutions.
- Computer literacy with experience on Micros as well as Windows and Microsoft Office

About the Company

Celebrating 30 years; ABC Recruitment is a locally owned company based in Abu Dhabi, U.A.E. The business was founded by Managing Director Christine Bond, specifically to cater for the booming oil & gas, banking, power generation & construction industries in the Arabian Gulf region. We successfully manage the executive search and recruitment functions for a large number of international and Gulf based clients as well as total human resource solutions on a contract basis. Our experienced team of consultants are carefully chosen for their suitability to the company culture and for their understanding of the professional standards expected. Our aim is to give satisfaction to both our clients and candidates by maintaining the highest standards in order to provide the best possible service to all parties.

As part of our ongoing commitment towards the society in which we operate, we are also proud of our success in promoting UAE Nationals into the private & government sectors through bespoke programs.