Job Summary
Creates brand strategy related to food, menus and specials. Audits the Back of the House on a regular basis to ensure the highest standards of product quality and hygiene is in effect. Supervises, coordinates and participates in activities of cooks and other kitchen personnel. This position is recognized as the technical expert and the trainer for other chefs and cooks and is also responsible in maximizing the productivity of the kitchen staff.
Job Responsibilities 1
1. Monitors all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees.
2. Leads in conducting audits of all equipment use at Back of the House to ensure it is used correctly and cared for by cleaning and carefully operating items correctly. Ensure regular maintenance work is carried on all kitchen equipment areas along with maintenance.
3. Reports priority maintenance issued BOH in a timely manner to the Operations Manager
4. Leads in maintaining safe culture by observing, reporting and correcting potential hazard and risks within the business.
5. Ensures a strict system of Control of Substances Hazardous to Health Regulations (COSHH) is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
6. Works to achieve highest possible standards according to the HACCP system. Implements HACCP system in conjunction with the brand manager to ensures highest possible hygiene and maintenance standards.
7. Identifies operational issues that may affects health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards. Ensures all products are in date and that accurate labelling is used to identify expiration.
8. Teaches Chefs the importance of quality monitoring and daily line checks in accordance with company policies.
Job Responsibilities 2
9. Responsible for the timely kitchen preparation for all meal services in the outlets and banquet activities in line with the stipulated opening hours.
10. Keeps up to date recipe files properly displayed and daily production lists up to date for the assigned kitchens.
11. Maintains the quality of food product and ensure consistency in food delivery and standards. Ensures guest satisfaction score goals are achieve and/or exceeded.
12. Ensures adequate supply of raw materials by checking stock levels daily and preparing details for requisitions of supplies. Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.
13. Strives to constantly improve the quality of production and the skills of the chefs producing the dishes.
14. Trains Chef to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.
15. Ensures team members are aware and follow the Standard Operating Procedures.
Skills
Job Knowledge & Skills
• -Awareness of local, state and federal health and sanitation laws-Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine-A strong knowledge of supplier chains and produce quality within the given market-Expert knowledge on costing skills, P & L knowledge, financial control procedures, and labour controls-Knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients, and cooking methods used to produce excellent, consistent food-Experience of HACCP implementation and standards
• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.
Job Experience
16 Years of Experience Required
7 Years on the job
4 Years GCC experience preferred.
Competencies
Collaboration
Accountability
Resilience
Quality
Leadership
Haute Cuisine L4
Food Safety and Sanitation L4
Menu Planning L4
Culinary Techniques L4
Creates Strategy - Proficient
Drives Performance - Proficient
Develops Future Leaders - Proficient
Quality Management L4
Education
Bachelor's Degree