Job Description

Menu Planning and Development:

Collaborating with the owner or management team to create menus that appeal to customers and align with the restaurant's concept and target market. Developing new recipes or modifying existing ones to enhance menu offerings and keep up with food trends.

Kitchen Staff Supervision:

Hiring, training, and supervising kitchen staff, including chefs, cooks, and kitchen assistants. Conducting performance evaluations, providing feedback, and addressing performance issues or training needs.

Food Preparation and Quality Control:

Ensuring that food preparation meets high-quality standards in terms of taste, presentation, and consistency. Monitoring food production to minimize waste and maintain cost efficiency while upholding food safety and hygiene regulations.

Inventory Management:

Managing inventory levels of food supplies, ingredients, and kitchen equipment. Ordering supplies as needed, monitoring inventory turnover, and implementing strategies to reduce food waste.

Budgeting and Cost Control:

Developing and managing kitchen budgets, including food costs, labor costs, and overhead expenses. Implementing cost-saving measures and strategies to maximize profitability without compromising on food quality.

Kitchen Operations Coordination:

Scheduling kitchen staff to ensure adequate coverage during peak hours and special events. Coordinating with front-of-house staff to ensure smooth flow of food orders and timely service to customers.

Health and Safety Compliance:

Enforcing strict adherence to health and safety regulations, including food handling procedures, sanitation standards, and cleanliness in the kitchen. Conducting regular inspections and implementing corrective actions to maintain a safe and hygienic kitchen environment.

Menu Pricing and Profitability Analysis:

Analyzing menu item costs and pricing to optimize profitability while remaining competitive in the market. Monitoring sales trends and customer feedback to make data-driven decisions regarding menu adjustments and promotions.

Customer Service and Feedback Handling:

Collaborating with front-of-house staff to ensure excellent customer service and address any customer complaints or feedback related to food quality or service.

Continuous Improvement and Innovation:

Staying updated on industry trends, new cooking techniques, and innovative ingredients to continually improve menu offerings and enhance the dining experience for customers. Implementing new ideas and initiatives to drive business growth and maintain a competitive edge in the market.
Job Type: Full-time

Pay: From AED120,000.00 per month