Job Description

Role: Head Chef Responsibilities: Culinary Leadership: Provide overall leadership and direction to the kitchen staff. Develop and implement culinary strategies, menus, and food concepts in alignment with the restaurant\'s vision and goals. Menu Planning and Development: Create innovative and appealing menus that cater to the target audience. Design and update menu items, considering customer preferences, seasonal availability, and cost effectiveness. Ensure a balance of flavors, textures, and presentation. Food Preparation and Execution: Oversee the preparation, cooking, and presentation of dishes to ensure high-quality standards are met. Monitor portion control, taste, and appearance of all dishes leaving the kitchen. Continuously strive for excellence in taste, texture, and presentation. Staff Management: Recruit, train, and supervise kitchen staff, including sous chefs, chefs de partie, and commis chefs. Provide guidance and support to foster a positive work environment. Conduct regular performance evaluations and address any issues or training needs. Kitchen Operations: Organize and manage all aspects of kitchen operations, including food production, scheduling, inventory management, and cost control. Implement and enforce standard operating procedures to maintain efficiency and consistency. Quality Control and Safety: Ensure compliance with health and safety regulations and sanitation standards. Conduct regular inspections of the kitchen to maintain cleanliness, hygiene, and proper food handling practices. Monitor quality and freshness of ingredients. Supplier and Vendor Management: Establish and maintain relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients. Negotiate contracts, track prices, and monitor product quality. Source new suppliers when needed. Budgeting and Cost Control: Develop and manage the kitchen budget, including food costs, labor costs, and other expenses. Control costs by monitoring portion sizes, minimizing waste, and optimizing ingredient utilization without compromising quality. Training and Development: Provide ongoing training and development opportunities for kitchen staff. Foster a culture of learning and continuous improvement. Keep up to date with culinary trends, techniques, and industry developments. Guest Interaction: Interact with guests, gather feedback, and address any concerns or special requests related to food. Collaborate with front-of-house staff to ensure a seamless dining experience. Requirements: Proven experience as a Head Chef or in a similar leadership role in a high-volume restaurant or culinary establishment. Extensive knowledge of culinary techniques, flavor profiles, and ingredients. Strong leadership, management, and communication skills. Excellent problem-solving and decision-making abilities. Ability to work under pressure and meet deadlines. Creativity and a passion for culinary innovation. In-depth understanding of food safety and sanitation regulations. Strong financial acumen for budgeting and cost control. Flexibility to work various shifts, including evenings, weekends, and holidays. Culinary degree or relevant certification is preferred, but not mandatory. Job Type: Full-time Salary: From AED3,000.00 per month Ability to commute/relocate:

• Al-Ayn: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Restaurant or cafe Head chef: 2 years (Preferred)

Shift availability:

• Night Shift (Preferred)
• Overnight Shift (Preferred)