Job Description

Job description

• Menu Planning and Development:
• Collaborating with the owner or management team to create menus that appeal to customers and align with the restaurant's concept and target market.
• Developing new recipes or modifying existing ones to enhance menu offerings and keep up with food trends.
• Kitchen Staff Supervision:
• Hiring, training, and supervising kitchen staff, including chefs, cooks, and kitchen assistants.
• Conducting performance evaluations, providing feedback, and addressing performance issues or training needs.
• Food Preparation and Quality Control:
• Ensuring that food preparation meets high-quality standards in terms of taste, presentation, and consistency.
• Monitoring food production to minimize waste and maintain cost efficiency while upholding food safety and hygiene regulations.
• Inventory Management:
• Managing inventory levels of food supplies, ingredients, and kitchen equipment.
• Ordering supplies as needed, monitoring inventory turnover, and implementing strategies to reduce food waste.
• Budgeting and Cost Control:
• Developing and managing kitchen budgets, including food costs, labor costs, and overhead expenses.
• Implementing cost-saving measures and strategies to maximize profitability without compromising on food quality.
• Kitchen Operations Coordination:
• Scheduling kitchen staff to ensure adequate coverage during peak hours and special events.
• Coordinating with front-of-house staff to ensure smooth flow of food orders and timely service to customers.
• Health and Safety Compliance:
• Enforcing strict adherence to health and safety regulations, including food handling procedures, sanitation standards, and cleanliness in the kitchen.
• Conducting regular inspections and implementing corrective actions to maintain a safe and hygienic kitchen environment.
• Menu Pricing and Profitability Analysis:
• Analyzing menu item costs and pricing to optimize profitability while remaining competitive in the market.
• Monitoring sales trends and customer feedback to make data-driven decisions regarding menu adjustments and promotions.
• Customer Service and Feedback Handling:
• Collaborating with front-of-house staff to ensure excellent customer service and address any customer complaints or feedback related to food quality or service.
• Continuous Improvement and Innovation:
• Staying updated on industry trends, new cooking techniques, and innovative ingredients to continually improve menu offerings and enhance the dining experience for customers.
• Implementing new ideas and initiatives to drive business growth and maintain a competitive edge in the market.

Job Type: Full-time

Pay: AED10,000.00 - AED15,000.00 per month

Application Question(s):

• How many years of work experience do you have with Food and Beverage Operations?
• How many years of work experience do you have with Food Quality?
• Can you highlight the specific types of dishes you can cook?
• Are you based in UAE?
• How many years of work experience do you have with Menu Development?
• How many years of Restaurants experience do you currently have?
• How many years of working experience do you have in the Mediterranean/International cuisine?
• What would be your notice period to start with us?

Education:

• Bachelor's (Preferred)

Experience:

• Chef: 3 years (Required)

Language:

• English (Required)
• Arabic (Required)