HEAD CHEFEASTERN POINT INTL MANPOWER CO

Job Description
Menu Development: Designing, planning, and updating menus in collaboration with restaurant management or owners. This involves creating dishes that are innovative, appealing to customers, and in line with the restaurant's concept and target audience.
Recipe Creation and Standardization: Developing recipes for new dishes and standardizing recipes for existing menu items to ensure consistency in taste, presentation, and portion sizes.
Food Preparation and Cooking: Overseeing food preparation and cooking processes to ensure that all dishes are prepared to high-quality standards and meet food safety regulations. This may involve personally preparing complex or specialty dishes as we
Kitchen Management: Managing the day-to-day operations of the kitchen, including scheduling staff, assigning tasks, and coordinating workflow to ensure efficient operation and timely service during peak hours.
Ingredient Sourcing and Inventory Management: Selecting and sourcing high-quality ingredients from suppliers and managing inventory levels to minimize waste and ensure freshness. This includes monitoring food costs and budgeting to maintain profitabi
Staff Training and Development: Providing training and mentorship to kitchen staff, including chefs, cooks, and apprentices, to enhance their culinary skills, knowledge of cooking techniques, and understanding of food safety standards.
Quality Control and Assurance: Implementing quality control measures to maintain the highest standards of food quality, taste, and presentation. This involves conducting regular inspections of food preparation areas, monitoring cooking processes, and
Health and Safety Compliance: Ensuring compliance with food safety regulations, health codes, and sanitation standards in the kitchen. This includes proper handling, storage, and disposal of food, as well as maintaining cleanliness and hygiene throug
Menu Costing and Pricing: Analyzing food costs and pricing menu items appropriately to maintain profitability while remaining competitive in the market.
Customer Interaction: Interacting with customers to gather feedback on menu items, address any concerns or special requests, and ensure a positive dining experience.
Collaboration with Front-of-House Staff: Working closely with front-of-house staff, including servers and managers, to coordinate orders, address customer inquiries, and resolve any issues that arise during service.
Staying Current with Culinary Trends: Keeping abreast of current culinary trends, techniques, and ingredient innovations to inspire creativity and maintain the restaurant's reputation for excellence.
Administrative Duties: Handling administrative tasks such as budgeting, ordering supplies, maintaining kitchen equipment, and documenting procedures and recipes.
Qualifications:
A minimum of 2 year(s) of working experience is required.
Candidates must be a Bachelor's / College Degree holder in Food and Beverage Preparation/Service Management or similar fields.
Proven experience as a Head Chef or similar role in a fast-paced kitchen environment.
Strong culinary skills and a passion for food and cooking.
Excellent leadership and communication abilities.
Ability to work well under pressure and manage multiple tasks simultaneously.
Knowledge of food safety and sanitation regulations.
Attention to detail and a commitment to quality.
Flexibility to work evenings, weekends, and holidays as needed.
Additional Information:
Competitive salary and benefits package
Opportunities for advancement and professional development
A supportive work environment with a talented team
Free transportation to and from work
Free uniform provided
Free meals during shifts
Health and wellness programs
Principal / Employer
KOSHARI STREET RESTAURANT
Principal / Employer Address
Abu Dhabi, United Arab Emirates
DMW Registration / Accreditation No.
10400488
Placement Fee
Please be reminded that as per DMW regulations, the placement fee is up to a maximum of one (1) month's salary.