Demind hiring Chef at Dubai - United Arab Emirates

Job title

Head Chef

Reports to

Executive Group Head Chef

Job purpose

Daily culinary staff training and follow up on the duties of all kitchen personnel.   This includes overseeing Kitchen team members to teach and follow recipes in the restaurants and proper plating of dishes to meet the desired needs of the guests.  In the area of development he will oversee the kitchen design and ensure all equipment meets the needs of the restaurant. 

Duties and responsibilities

• To monitor prices and quality of products delivered at all times.
• Should the need arise to develop new suppliers or alternatives to replace a discontinuous product.
• To help in the design menus and promotions in order to attract new customers and retain the existing ones.
• To be responsible for overall food cost in the restaurant that carries the cuisine by establishing recipes that have been costed out and include waste yields for all products.
• To ensure the Cleanliness and Sanitation of kitchen.
• To establish standard recipes and costing as per the menu and kitchen production capabilities.
• To ensure that the food preparation is correct to enhance the service timings.
• Ensure that the presentation, quality, and quantity of the food are up to the company’s standards.
• To ensure the items stocked in the kitchen are fresh hygienic not expired at all times. Also ensures that the inventory is not overstocked.
• To attend departmental communication meetings, training sessions and to ensure that all staff operates in line with the instructions received.
• To oversee cooks, dishwashers and teach new ways to improve their jobs.
• To suggest means and ways of reducing costs without effecting the quality and standards of the Company.
• To design a safety program for the usage of equipment on the most effective way.
• To create a positive working environment for the cooks in order to build an effective communication with the employees.
• To create an ongoing training program and cross training in all kitchen areas and sections for continuous motivation of the employees in the restaurant.
• To report any maintenance defects to the engineer and follow up and practice preventive maintenance at all times.
• To assist in the evaluation and selection of staff for all concepts and the varied cuisines when needed.
• Responsible for the continuous evaluations of the existing menus in the restaurant.  
• Must strive to improve the image and quality of the food served in the restaurant and to take remedial action wherever necessary.
• Should coordinate with the purchasing department and Department Heads to inquire and determine the quality of items provided by existing suppliers and to research new and alternative suppliers and monitor price / value in all purchases.
• Should  always strive to develop and implement an effective process for the receiving and storage of all foodstuff delivered to the restaurants.
• Should work in conjunction with the Department Heads for design menus and promotions that will meet the food cost budget and also enhance the dining experience of our customers in the restaurant.
• Must always look for ways and means to reduce food, paper and cleaning costs without affecting the quality and standards in the restaurants.
• Responsible for the design of kitchens with consideration of fast production, effective kitchen flow and ease of preparation.  This includes the proper selection of equipment for each restaurant.
• Should coordinate with the Human Resource Department and the Department Heads on the selection and training of new chefs and cooks in all restaurants.  An evaluation of kitchen staff and recommended training or change is also an important role of the position.
• Should have scheduled departmental meetings and training sessions and ensure that all chefs operate in line with instructions received from the Department Heads.
• The regular tasting and spot-checking of all finished products is a very important duty of the position along with the periodic production of seasonal menus for promotion or change of menu.