Retail & Beyond Commercial Investment LLC hiring Chef at Dubai - United Arab Emirates

THE JOB:

Pantry Cafe is looking for an experienced, creative and hard working executive chef who can elevate the quality, and consistency of the food. The chef would be responsible for the oversight and leadership the kitchen, including menu development, prep organization, and plating presentation. The executive chef will monitor the daily operations (including ordering, cleaning, rotating stock, inventory, maintaining health safety standards etc).

The position would involve developing seasonal menus twice yearly that maintain the core classic dishes while introducing trending dishes in the style of each location, for the remaining menu. We are looking for a chef who is comfortable working with a variety of vendors to source local, and sustainable product, while finding the balance between exceptional quality and a price point appropriate for a high-end cafe service. The exec chef position will monitor and maintain appropriate food cost goals for all menu items.

In addition to all major kitchen operations, the Head Chef would recruit, hire and train kitchen team, and be responsible for maintaining appropriate labor numbers on a daily, weekly and monthly basis keeping in mind changing levels of seasonal business. The exec chef will also maintain kitchen equipment, and ensure the employees best practice when using all equipment. This position will work closely with the owners of the business.

RESPONSIBILITIES INCLUDE:

• Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
   
• Teache preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
   
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
   
• Provide direction for all day-to-day operations in the kitchen.
   
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
   
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
   
• Utilize interpersonal and communication skills to lead, influence, and kitchen staff.
   
• Advocate sound financial/business decision making, demonstrates honesty, integrity and also lead by example.
   
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
   
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
   
• Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
   
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
   
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
   

• Determines how food should be presented, and create decorative food displays.

• Recognize superior quality products, presentations and flavor.

• Ensure compliance with food handling and sanitation standards.

• Follow proper handling and right temperature of all food products.

• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Review guest satisfaction results and other data to identify areas of improvement.

• Coordinate with vendors for acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

• Ensure all kitchen employees maintain required food handling and sanitation certifications.

• Ensure proper purchasing, receiving and food storage standards in the kitchen.

• Interact with guests to obtain feedback on food quality, presentation and service levels.

• Actively responds to and handles guest problems and complaints.

• Maintain quality levels of receiving, storage, production and presentation of food.

• Follows and enforces all applicable safety procedures specified for kitchen and food servers.

• Discuss daily food cost reports with key kitchen and F&B team members

• Review weekly and monthly schedules to meet forecast and budget.

• Organize and lead weekly meetings with staff.

• Identify the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills

• Train kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.