GENERAL MISSION

The Head Chef is responsible for managing and organizing all requirements for the respective kitchen to the highest standards, carries full responsibility of creating and inspecting the dishes before they arrive at the customers' table ensuring high quality and contentment.

RESPONSIBILITIES

-        Control and direct the food preparation process and any other relative activities

-        Oversee and monitor the work of kitchen staff to ensure all tasks are done as required and as per their duties

-        Lead shifts while personally preparing foods of all types and executing requests based on required specifications

-        Maintain quality by continuously checking the quality of raw and cooked food products to ensure that standards are met

-        Hire, manage and train kitchen staff

-        Ensure customer satisfaction and seek feedback on menu items

-        Consider the needs and desires of the customers: create new menu items ensuring the variety and quality of the servings

-        Communicate performance expectations in accordance with job descriptions for each position

-        Enforce safety regulations and restaurant cleanliness

-        Ensure compliance with food hygiene and Health and Safety standards

-        Manage kitchen stocks and plan orders of equipment and ingredients according to identified shortages

-        Ensure wastage is minimised by careful supervision of food preparation methods

-        Ensure proper hygienic storage methods are utilised to prevent food loss

-        Perform administrative duties, including, but not limited to records of payroll and attendance, staff duty roster etc.

-        Foster a climate of cooperation and respect between co-workers

EXPERIENCE AND REQUIRED SKILLS

Culinary Diploma from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
5+ years experience in an executive kitchen position

Exceptional ability of kitchen management
Must possess excellent cooking skills
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Good understanding of computer programs (MS Office, restaurant management software, POS)
Health and safety and food hygiene certificates

Required to attend training at L'ETO Dubai.