BBQ Chef/ Fish Chef/ Barista /Tandoor / Manakesh Chef

Job Purpose

Menu Planning And Development

• Designing and developing menus, establishing portion sizes, preparing standard recipe cards, in collaboration with restaurant management.
• Introducing new and innovative dishes to keep the menu fresh and appealing.
• Ensuring that the menu meets customer preferences, dietary restrictions, and seasonal availability of ingredients.

Culinary Execution

• Ensuring the consistent preparation and presentation of high-quality dishes.
• Oversee the cooking process, regular tastings and quality checks, and making adjustments as needed.
• Demonstrate and enforce culinary techniques and standards.

Recipe Standardization

• Establishing and maintaining standardized recipes for all menu items.
• Training kitchen staff to follow standardized recipes and portion sizes.

Kitchen Management

• Overseeing day-to-day kitchen operations, including food preparation, cooking, and presentation.
• Managing and optimizing workflow in the kitchen.
• Ensuring a clean and organized kitchen environment.
• Creating schedules and managing staffing levels based on business needs.
• Maintaining an appropriate cleaning schedules.
• Schedule personnel as required for anticipated business activities while ensuring that all positions are staffed when and as needed and labour cost objectives are met.

Staff Development And Training

• Supporting in recruiting, hiring, and training kitchen staff according to restaurant standards.
• Fostering a positive and collaborative work environment.
• Continuous training of kitchen staff on kitchen equipment, utensils, cleanliness, sanitation practices, First-AID, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Conducting regular performance evaluations and provide constructive feedback.
• Creating schedules and managing staffing levels based on business needs.

Ordering And Inventory Management

• Managing inventory levels and ordering supplies, ingredients, and equipment according to pre-determined specification.
• Ensuring proper storage and rotation of perishable goods.
• Ensuring that deliveries are performed in accordance with the receiving policies & procedures.

Quality Control

• Monitoring and maintaining high standards of food quality and presentation.
• Maintaining strict quality control standards for all food items leaving the kitchen.
• Conducting regular inspections of ingredients, equipment, and workstations.
• Addressing and resolving any issues related to food quality or safety.
• Conduct regular inspections to ensure compliance with health and safety regulations.

Budgeting And Cost Control

• Developing and managing the kitchen budget, controlling costs and maximizing profitability.
• Analysing financial reports to identify areas for improvement and cost-saving opportunities.
• Monitoring and controlling food costs by minimizing wastage and optimizing portion control.
• Implementing cost-effective measures without compromising quality.

Menu Pricing

• Set appropriate menu prices along with restaurant management based on ingredient costs, labour, overhead cost, market trends, and competition.
• Adjust pricing strategies to maintain profitability while considering customer value.

Collaboration And Effective Communication

• Working closely with the front-of-house staff to coordinate and expedite service.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Collaborating with the restaurant manager and marketing team for special events or promotions.
• Communicating effectively with staff to ensure smooth coordination between kitchen and front-of-house operations.
• Communicate effectively with suppliers, ensuring timely and accurate deliveries.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Health And Safety Compliance

• Ensuring compliance with food safety, sanitation regulations, and licensing requirements.
• Implementing and enforcing health and safety protocols in the kitchen.
• Conducting regular training on safety practices for kitchen staff.

Culinary Trend Awareness

• Staying updated on culinary trends, techniques, and ingredients.
• Incorporating current trends into menu development.
• Continuously seeking opportunities for culinary innovation.
• Encouraging and supporting a culture of innovation in the kitchen.

Problem Solving

• Addressing and resolving any kitchen-related issues promptly and efficiently.
• Handling unexpected challenges during service with composure and decisiveness.

Customer Feedback And Satisfaction

• Paying attention to customer feedback on food quality and service.
• Making adjustments to the menu or kitchen operations based on customer preferences.
• Implementing strategies to enhance overall customer satisfaction.

Event Planning And Catering

• Overseeing the planning and execution of special events, catering, and private functions.
• Collaborating with event planners and coordinating with the front-of-house team for successful events.

Documentation & Reports

• Preparing all required paperwork, including forms, reports and schedules timely and in organised manner.

Maintaining Confidentiality

• Responsible to maintain the confidentiality of sensitive information, including but not limited to company strategies, financial data, customer lists, and proprietary technologies.
• Pay: From AED2,000.00 per hour

Application Question(S)

• How many years of Exp. do you have any which position?