naukri
Executive Chef
QC Plus
Baladiyat ad Dawhah, QAT
6 11 Years
Onsite
Discovered 1 weeks ago
Kitchen managementFood productionMenu planning and developmentFood quality controlFood cost controlPortion control
Free
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Kitchen managementFood productionMenu planning and development
Role Overview
Manage and run the kitchen team while controlling food costs and portion sizes to achieve high standards of food production, taste, and quality.
Key Skills for This Role
Kitchen managementFood productionMenu planning and developmentFood quality controlFood cost controlPortion control
Full Job Posting
About the Role
Manage and run the kitchen team while controlling food costs and portion sizes to achieve high standards of food production, taste, and quality.
Planning and Implementation
- Establish and execute strategic priorities and targets with the General Manager of Hospitality.
- Implement initiatives that maximize output and contribute to department goals.
- Review policies and procedures and recommend improvements for best-practice operations.
- Plan menu changes with the hospitality team.
- Develop menus and offers that reflect customer demand and expectations.
- Recommend new menu ideas and special food events.
- Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
- Inspect supplies, equipment, and work areas against established standards.
- Control food quality and quantity through food rotation and waste reduction.
- Audit kitchen and storage areas for adherence to agreed policies.
Operational Management and Administration
- Develop recipes with priced ingredients to control food costs within budget.
- Maintain accurate pricing data for commodities on unit stock sheets.
- Implement kitchen control procedures for food production, portion control, and stock management.
- Supervise and approve inventory purchases and record expenditures to maintain allocated budgets.
- Build working relationships with external stakeholders.
Requirements
- Experience managing and running a professional kitchen team.
- Ability to manage food production, taste, quality, and portion standards.
- Ability to develop menus and food offers in consultation with hospitality stakeholders.
- Ability to control food costs, inventory, purchasing, and kitchen budgets.
- Ability to maintain accurate pricing and expenditure records.
- Ability to audit kitchen and storage areas for adherence to established policies.
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