Job Description

The Asian Chef, as a culinary expert specializing in Asian cuisine, plays a pivotal role in maintaining the highest standards of food production and kitchen hygiene. This hands-on position demands meticulous attention to detail, creativity, and a positive work attitude. As a key authority in the kitchen, you will be responsible for overseeing and ensuring the exceptional quality and satisfaction of dishes before they reach customers.

RESPONSIBILITIES:

Recipe Adherence:

Strictly adhere to provided recipes on the menu, following prescribed measurements in grams to uphold culinary excellence and reduce ingredient wastage.

Food Preparation Control:

Control and direct the entire food preparation process and related activities, ensuring precision and consistency.

Menu Creation:

Create menus featuring new or existing culinary creations, emphasizing variety and maintaining high-quality standards.

Dish Approval and Refinement:

Approve and refine dishes before they are served to customers, ensuring they meet the established standards.

Equipment and Ingredient Planning:

Plan equipment and ingredient orders to address identified shortages, arranging for equipment repairs when necessary.

Issue Resolution:

Address and rectify any kitchen-related issues or defects promptly and effectively.

Team Management:

Assume full responsibility for managing and training kitchen staff, supervising the work of subordinates, estimating staff workloads, and compensation.

Regulatory Compliance:

Ensure compliance with nutrition, sanitation regulations, and safety standards, fostering a cooperative and respectful work environment.

Scheduling and Performance Evaluation:

Create schedules for kitchen employees, evaluate their performance, and maintain attendance records.

Kitchen Maintenance:

Adhere to and enforce sanitation and safety regulations, monitor and maintain kitchen equipment, and maintain clean workstations.

Creative Contribution:

Provide suggestions and creative ideas to enhance kitchen performance and review ingredients to meet customer needs.

Continuous Improvement:

Evaluate methods to improve the quality of new food products and propose alternative ingredients and food preparation processes to meet mass production and compliance needs.

Sales Support:

Support the sales team by preparing samples for local and overseas customers.

REQUIREMENTS AND SKILLS:

Proven experience as a Head Chef. Exceptional kitchen management skills. Ability to delegate responsibilities and monitor progress. Outstanding communication and leadership skills. Up-to-date with culinary trends and efficient kitchen processes. Proficiency in useful computer programs (MS Office, restaurant management software, HSCCP). Credentials in health and safety training. Degree in Culinary Science or related certification. Expertise in controlling and directing the food preparation process. Mastery in approving and refining dishes. Effective management and collaboration with chefs of all levels. Menu creation, recipe development, and dish refinement. Proficient in determining food inventory needs, stocking, and ordering. Ultimate responsibility for ensuring kitchen compliance with sanitary and food safety guidelines. Accountability for health and safety and food hygiene practices.
ADDITIONAL REQUIREMENTS:

Level 1, 2, and 3 Food Safety Awards. Level 2 Health and Safety in the Workplace Award. Minimum of 2 years of relevant experience. Awareness of manual handling techniques. Awareness of Control of hazard analysis critical control point (HSCCP) and chemical safety. Experience with kitchen equipment. Familiarity with dangerous equipment such as knives. Competent level of spoken and written English.
Job Type: Full-time

Experience:

server: 1 year (Required)
Language:

* English and Arabic (Required)