Head Chef

الوصف الوظيفي
Back-of-house management

· Achieve operational objectives by:

o Contributing information and recommendations to strategic plans and reviews

o Preparing and completing action plans for the BOH team including daily responsibilities

o Adhering to production, productivity, quality, and customer-service standards

o Resolving BOH team issues

· Assist the Restaurant Manager in ensuring that all food items are estimated and prepared correctly to obtain maximum gross profit.

· Ensure that proper cost-saving measures are applied in the BOH.

· Manage and supervise the kitchen team and the BOH daily operations.

· Ensure proper and efficient communication between BOH and FOH staff by constantly communicating with the Floor Manager and the Restaurant Manager.

· Stay updated on all restaurant policies, memos, procedures, specials, promotions, etc.

· Be responsible for identifying and following up on BOH maintenance issues.

· Adhere to established restaurant standards of service quality, workplace health & safety, maintenance, hygiene & sanitation.

· Ensure no unauthorized changes or use of logbooks, forms and checklists, recipes, etc. are applied.

· Delegate tasks among team members

· Be responsible for approving all prepared food items that leave the kitchen.

· Be responsible for any food returned by the guest and correct the issue(s) immediately.

· Ensure good management of the kitchen during service hours to keep production and quality at their highest standards.

· Plan the quantity of food to be prepared for the coming shift.

· Make sure that all preparations always comply with restaurant recipe cards.

· Ensure that all food is presented for service in a timely manner and in the correct sequence.

· Spot kitchen problems and resolve them quickly and efficiently.

· Instruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen.

· Act as a replacement worker when short staffed.

· Ensure that fresh and dry products are being used as per the FIFO procedure.

· Ensure temperature records and food labeling are maintained up to date.

· Continuously check that products in the restaurant kitchen are stored in proper containers at the appropriate temperatures.

· Implement HACCP and other safety and quality control measures throughout the production process.

· Maintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity, and efficiency.

المهارات
High commitment to ethics and confidentiality
Leadership skills
Good communication and interpersonal skills
Attentive to details
Team player
Good time management and multitasking skills
Able to cope under pressure.
Ability to prioritize tasks.
Strong work ethics
Innovative and creative
Ability to work in a standing for several hours.
Knowledgeable in accounting
Knowledgeable in food sanitation and hygiene, HACCP
Knowledgeable about fire, health, and safety procedures
Neat, clean, and well-groomed
تفاصيل الوظيفة
منطقة الوظيفة جدة, المملكة العربية السعودية
قطاع الشركة الضيافة والسكن
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي السياحة والضيافة
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة 5

https://www.bayt.com/ar/saudi-arabia/jobs/head-chef-4682297/