Gastronomica ME hiring Executive Chef at Kuwait City, Kuwait
Number of Vacancies
1
Job Type
Full Time
Position
Executive Chef
City
Kuwait City, Kuwait
Salary ($)
Not Disclosed
Salary Period
Month
Contract Period
Open Ended
Candidate Preference
Experience
10+ years
Languages Spoken
English
Education Background
Bachelor's degree
Skills
Communication Skills
Creativity
Management Skills
Team Work Skills
Job Description
- Be responsible for efficient daily functioning of the department.
- Assisting in kitchen management and reporting.
- Staffing and training for all kitchen operations.
- Streamlining and systemizing operations within existing as well as new ventures.
- Formulating new ideas and evaluating opportunities.
- Develop, maintain and effect necessary systems, manuals, formats, procedures, spread sheets etc; in all aspects of kitchen operations.
- Kitchen management and reporting; of all restaurants as specified by senior management.
- Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
- Ensure each dish that goes out of the department kitchen is of highest standard and quality.
- Create, innovate and introduce new menus.
- Standardize recipes and initiate and sustain research in the F&B industry.
- Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
- Develop all necessary manuals in liaison with the operations team
- Be responsible for vendor development, equipment sourcing and raw materials finalization.
- Augment production capacity when required and maintain quality controls consistently.
- Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
- Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
- Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
- Train and develop F&B production staff).
- Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
- Should be able to motivate and lead the team from the fore-front.
- Take up any related responsibilities handed over to you; by the management
- Assist management in the development of new concepts.
- Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.
- Any other duties as assigned by direct supervisor