Job closed
Job description / Role
The Head Chef is responsible for the entire culinary operations in the restaurant, including banquets and catering services. Defining the budget (cost and price), ensuring it’s pursued with the aim of maximizing business profitability, maintaining quality standards and compliance with the brand represented. Ensuring compliance with all standards and procedures and appropriately manage the assigned team.
Oversee Daily Production
• Contribute to the creation of dishes ensuring presence in the kitchen
• Monitoring the correct functioning of the production line
• Supervising each work station contributing to meet service needs
• Monitoring quality
• Ensure coordination with the dining room during service
• Notifying unavailable products
• Managing problems related to the dishes
• Monitoring production times
Ensure the Enforcement of Local Health Regulations
• Ensure the preparation and updating of health regulation manuals
• Goods preservation
• Freezing and thawing techniques
• Cleaning - Accident prevention
• First aid kit
• Arranging food products for storage
• Oversee checks on compliance with standards
• Cleanliness of the kitchen, pots and pans/crockery washing area and incoming goods area
Oversee Administration
• Define expense budgets contributing to company profitability objectives
• Setting menu prices
• Defining purchase prices in line with quality standards
• Overhead
• Ensure the purchase of products in line with qualitative and cost standards
• Identification of several suppliers, including an emergency supplier
• Guarantee that purchasing contract negotiations be in line with budget and standards
• Controlling costs and quality of the supplies Weight – number – value – quality – waste – expiration dates
• Ensure management of returns of goods
• Monitor the budget and check corrective operations - Items to be promoted, depending on stocks
• Trend of sales costs Ensure the control and operation of machinery
• Contribute to the drafting of the maintenance plan
• Kitchen [cooking and cleaning equipment] - cold storage in the warehouse
• Verifying actual maintenance operations
• Monitor the creation of inventories
• Food
• Equipment (crockery/tableware)
Oversee the Management of Assigned Human Resources
• Oversee the definition and monitoring of weekly and daily work plans
• Analyzing daily and seasonal trends
• Ensuring the proper service load
• Define the staff budget
• Research and select staff
• Establishing a staff register
• Prepare and implement training plan
• Check performance
• Performance standard compliance; completion times; use of raw materials;
• Manage rewards and reprimands
• Ensure compliance with regulations and discipline
• Personal cleanliness; uniform and etiquette; attendance records
• Foster a team spirit
• Ensure the communication of any service problems
Requirements
Requirements:
• Good knowledge of English
• Preferably have worked in the GCC/Middle East
• Minimum 6 years of experience
• Italian Cuisine Experience is a must
Preferred Candidate:
• Career Level - Management
• Years of Experience - Min 5 and Max 7
• Residence Location - Kuwait
• Gender - Male
About the Company
Al Mana is one of the largest and most diversified groups in the region, operating over 55 companies in 8 countries and employing over 3500 personnel. Industries that we operate in include automotive distribution and services, real estate and investments, retail and luxury fashion, F&B, engineering, technology, media and entertainment. The group covers most areas of retail including luxury goods, beauty, fashion, home interiors, watches and jewellery. Operating over 300 outlets, Al Mana represents some of the largest and most successful brands in the world.