AboutCalo Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology. Role Overview To function as the Head Chef for Calo Bahrain Kitchen, to ensure the various sections operate successfully in accordance with the standard of the company using an efficient and modern style of kitchen management in all its sections. Relationships and working expectations:
Reports directly to the Operations Manager
Provides supervision and direction to Personnel deployed in the kitchen
Interacts, cooperates with the R&D Kitchen and other sections of Operations as appropriate
Main Responsibilities Financial
To supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall profit
To coordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible workforce throughout the Division, based on the principles of multi-skilling and multitasking
To monitor all costs and recommend measures to control them
To ensure that the Department Operational Budget is strictly adhered to
To review monthly forecasts and schedule resources accordingly
To ensure all month end inventories are completed accurately
Operational
Responsible for the production, preparation and presentation of all food items
To monitor and control all aspects of food preparation and production to ensure consistency and high level of quality at all times
To monitor and control equipment and machines functioning, to ensure a smooth operation
To implement a flexible employee base, with the right mix of employees
To allocate employees over the Division based on established business levels for that day
To assign responsibilities to subordinates and to check their performance periodically
To establish and implement performance standards for the Commissary Kitchen and closely work with the Purchasing Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen
To establish and implement and control performance standards for the Stewarding in Kitchens, so as to achieve the highest possible hygiene standards, minimize Operating Equipment breakage and streamlined and efficient resource and equipment flows
To be always available and on-duty during peak periods (frequently, opening and closing the operation)
To handle and investigate customer complaints or problems in coordination with customer service
To be responsible for the food hygiene and safety of the kitchen as a whole
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures
Directly in charge of the Stewarding section
To supervise stewarding team schedule and activities by liaising with the Chief Steward
To be fully aware and conversant of HACCP policies and procedures and is responsible to integrate them in the day-to-day operation
Product
To frequently verify and make sure that only fresh products are used in Food & Beverage preparation
To frequently taste Food and to be demanding and critical when it comes to Food quality, thus maintaining the high-quality standard of the product
To work closely with the R&D kitchen to facilitate the introduction of new recipes and recommend changes as required
Special Duties
To act as the HACCP Team Leader
To implement and closely monitor HACCP policies and procedures in the kitchen in coordination with the Q/A Hygiene Officer
Along with the Q/A Hygiene Officer, to represent the hotels in all HACCP related outside training
Administration
To ensure that all Departmental Operations Manuals are prepared and updated annually
To ensure that all Kitchen forms and reports are forwarded in time to the concerned departments
To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
To attend weekly Meetings
To ensure that all meetings are well planned, efficient and result oriented
To conduct daily operations briefing with the Executive Sous Chef, Sous Chef, Pastry Chef and Chief Steward
To ensure that deadlines on all projects are met
General
To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety
To report for duty punctually wearing the correct uniform and name tag at all times
To maintain a high standard of personal appearance and hygiene at all times
To maintain a good rapport and working relationship with staff in the kitchen and all other departments
To undertake any reasonable tasks and secondary duties as assigned by the operations Manager
To respond to any changes in the Kitchen function as dictated by the company
To project at all times a positive and motivated attitude and exercise self-control
To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures
Employee Handling
To recruit, select and train Food Production – F&B Heads of Department and supervisory employees who are able to work within the values instilled by Calo
To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development
To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly
To ensure that all employees are fully aware of the rules and regulations pertaining to food handlers
To conduct yearly performance appraisal and give employees regular feedback on their job performance
To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times
To carry out any other reasonable duties and responsibilities as assigned
To project at all times a positive and motivated attitude and exercise self-control
Occasional Duties and Temporary Missions
To carry out quarterly, bi-yearly, yearly inventory of operating equipment
To carry out any other reasonable duties and responsibilities as assigned
It is a company policy that the Head Chef may be sent for a temporary assignment abroad to a sister establishment
Ideal Candidate Qualifications
Degree in Culinary science or related certificate
Credentials in health and safety training
The ability to communicate well in English
5-8 years of experience of which minimum 2 years should be as a head chef
Knowledge and competency
Proven experience as head chef
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office)
Personality
Strong communicator
Pleasant personality and able to lead with empathy
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