13 August 2018

Head Chef Female Vacancy in Dubai

Job Descriptions
Title; Head Chef Cook – Specialist healthy programs.

1. Knowledge and experience in Arabic, International and Italian food.
2. Ensures the effective orientation and training for new staff.
3. Oversee all the opening and closing procedures.
4. Head cook, and primarily responsible for overseeing the operation of the kitchen.
5. Able to work in a fast paced environment.
6. Dedicated to food quality and control
7. Strong knowledge of proper food handling and sanitation standards.
8. Follow the budget established by the Operations manager.
9. Ensure safety and sanitation practices in the kitchen and store.
10. Manage kitchen staff and delegate tasks related to meal prep. Cooking and delivering food in timely.
Monitor Food and Labor cost
11. Be visible at all times in the operation.
12. Create daily floor plan to ensure smooth service flow.
13. Be knowledgeable about service techniques and culinary terminology to train staff and sell products to customers and patrons.
14. Observe physical condition of facilities and equipment and make recommendations for corrections and improvements as needed.
15. Maintain Symphony (POS) system according to menu changes.
16. Use AVERO reports to analyze performance and adjust to maximize revenues according to guest preferences.
17. Work harmoniously and professionally with co-workers and supervisors.
18. Be able to manage the services in the outlet under his/her direct responsibility.
19. Assist with set-up and cleaning of operational areas.
20. Be well versed in the working knowledge of division operations as well Cultural and Core Standards, policies and standard operating procedure.
21. Plan schedules and ensure high employee performance.
22. Complete performance evaluations for managerial and line staff within the team.
23. SWOT analysis to the competition.
24. Lead and motivate the teams under he/her responsibility always promoting the ‘golden rule’.
25. To ensure Health and Safety alongside good hygiene practices are maintained.
26. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
27. To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
28. To comply with local legislation as required.
29. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
30. To respond to any changes in the division as dictated by the needs of the industry/ company.
31. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
32. Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.


goto: Catering jobs