Job Description

Please read the job description carefully and only apply if you have relevant experience.

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Candidate must have experience in Operating Smoker Machine for Smoked Meat.

Pit Master/Smoker is responsible for preparing smoked meats, seasonings and sauces per guidelines to ensure quality and freshness of all products.

Duties, Responsibilities, Requirements:

Preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures Checking that ingredients remain fresh and safe for consumption. Slicing, cutting, shredding, tenderizing and smoking meat

Monitors the meat's temperature to ensure it is cooked safely

Ensure meals are prepared in a timely manner Ensure appealing plate presentation

Monitor food stock and place orders needed

Ensuring that a clean and sanitary work environment is maintained. Position requires reliability and timeliness. Knowledge of raw meat handling guidelines. Ability to build and maintaining fires. Ability to follow direction, accept constructive criticism, follow recipes, and operate without constant supervision following a lengthy training period Flexibility and ability to adapt to changing needs of restaurant daily. Organizational skills are a must. BBQ smoker will be utilizing multiple smokers, multiple protein types, time constraints, etc. Attention to detail and quality control are keys to being successful at this this position. Understand health, safety, and sanitation regulations.
Knowledge, Skills, and Abilities:

Perform job functions with attention to detail, speed and accuracy. Prioritize, organize work and follow through with assigned tasks. Be a clear thinker, remain calm and resolve problems using good judgment. Work well under pressure of meeting production schedules and timelines of food displays. Handle multiple tasks at one time while maintaining a high level of professionalism. Maintain a clean, neat and organized work environment. Work in a fast paced, intense work environment, under sometimes extreme heat and stress.

?Kitchen Management:

Supervise and coordinate all activities in the kitchen, ensuring smooth operations and adherence to food safety and sanitation standards. Organize workflow and delegate tasks effectively to kitchen staff. Monitor inventory levels, order supplies from Suppliers and warehouse Manage food costs to maintain profitability. Manage and update Inventory Management System (SAPAAD posting, Batch Produced, Wastage and Stock Transfer)

?Food Preparation and Cooking:

Personally handle the preparation and cooking of complex and specialty dishes. Ensure that all food items are prepared to the highest quality standards, both in taste and presentation. Monitor portion control and minimize wastage.

?Staff Training and Development:

Train kitchen staff on cooking techniques, food safety procedures, and maintaining high-quality standards. Provide guidance and support to staff members, promoting teamwork and a positive work environment. Conduct performance evaluations and identify areas for improvement or additional training.

?Quality Control and Hygiene:

Maintain high standards of food quality, taste, and consistency. Ensure compliance with health and safety regulations, including proper food handling, storage, and hygiene practices. Monitor and enforce cleanliness and organization in the kitchen.

?Collaboration and Communication:

Coordinate with other departments, such as front-of-house staff, to ensure a smooth dining experience for customers. Collaborate with suppliers to source high-quality ingredients at competitive prices. Communicate effectively with management regarding menu changes, staffing needs, and operational issues. Contribute with Finance to the development of pricing strategies that balance quality and profitability. Controlling and directing the food preparation process Approving and polishing dishes before they reach the customer Managing and working closely with other Chefs of all levels Determining food inventory needs, stocking and ordering Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines Being responsible for health and safety Being responsible for food hygiene practices
To land a job as a Head Chef you will need:

Alongside some of these more general skills, all good Head Chefs should possess:

Excellent knowledge of all sections Interpersonal Skill Ability to produce excellent high-quality food Good oral communication Team management skills High level of attention to detail Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you Adaptability to change and willingness to embrace new ideas and processes Ability to work unsupervised and deliver quality work Positive and approachable manner Team player qualities
Job Types: Full-time, Permanent

Pay: AED3,500.00 - AED4,000.00 per month

Experience:

* Smoked Meat Chef: 5 years (Required)