Job Description

Head of Kitchen - Key Responsibilities

1. Staff Management:

Supervise and manage all kitchen staff on a daily basis. Organize staff schedules and ensure proper shift coverage. Monitor staff attendance, punctuality, and report any absences or issues to management. Lead by example, maintaining professionalism and a positive working environment.

2. Staff Performance and Training:

Regularly evaluate staff performance and provide feedback. Conduct on-the-job training to maintain high standards in food preparation, hygiene, and customer service. Recommend disciplinary actions or additional training if required.

3. Kitchen Hygiene and Food Safety:

Ensure the kitchen meets all health, safety, and hygiene standards at all times. Conduct daily inspections of workstations, equipment, and storage areas. Make sure staff strictly follow personal hygiene and kitchen cleanliness practices.

4. Food Quality and Output:

Oversee food preparation to ensure high-quality, consistent output. Check portion sizes, food presentation, and recipe adherence. Maintain standards for taste, freshness, and visual appeal.

5. Inventory Control:

Check kitchen stores and chillers daily for expired, spoiled, or damaged items. Implement FIFO (First In, First Out) system for stock rotation. Update management on inventory levels, shortages, or excess stock.

6. Supplier and Ordering Management:

Coordinate with suppliers for quality and timely deliveries. Verify that all delivered goods meet required standards before accepting them. Liaise with the purchasing team regarding order placements and complaints.

7. Cost Control:

Monitor daily ingredient usage to avoid wastage. Ensure staff follow recipes and portion guidelines to control food cost. Report any unusual stock usage or loss immediately. Look for ways to improve efficiency and reduce unnecessary expenses without compromising quality.

8. Documentation and Reporting:

Maintain accurate records of kitchen operations, staff attendance, stock control, and any incidents. Prepare simple daily or weekly reports for management, covering key kitchen activities, wastage, and cost-saving opportunities.

9. Maintenance and Equipment:

Ensure all kitchen equipment is properly maintained and used safely. Report equipment malfunctions immediately to management for repairs or replacement.

10. Menu Support and Development:

Support the chef in trialing new menu items and improving existing ones. Provide feedback based on production feasibility, cost, and customer preference.

11. General Leadership:

Motivate and inspire the team to achieve targets and maintain high standards. Resolve minor staff issues quickly and escalate major concerns to management. Act as the main point of contact between the kitchen and company management.
Job Types: Full-time, Part-time, Permanent

Pay: AED12,000.00 - AED18,000.00 per month

Expected hours: 40 - 50 per week

Application Question(s):

Do you have a car to drive? Can you do food costing?
Experience:

Kitchen supervisor: 8 years (Required)
Language:

Are you fluent in english? (Required)
Application Deadline: 03/05/2025
Expected Start Date: 01/05/2025