A Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels / resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions is currently looking for dynamic professionals to join their growing team.
Industry: Hospitality / Tourism / Recreative
Staff Level: Top Management
Education requirement: Degree Holder
Industry experience required: 7 years
Experience in the same role: 3 years
Salary: AED 7,000 up to 12,000 plus other hotel standard benefits.
As a Head Chef you will be responsible for many diverse aspects of the restaurant and are required to manage and work closely with other cooks, create menu items and determine food inventory needs. Ensure the smooth operation of the Restaurant by optimising the use of materials and manpower, thereby maximising revenue and guest satisfaction.
Your Main Duties would include:
•Producing and maintaining a high standard of food preparation and presentation
•Writing standard recipes which allow the Restaurant to run at an acceptable food cost.
•Assist in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
•Monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
•Develop menus, buffets and ""specials"" which meet the needs and which comply with company and hotel policies and procedures and minimum standards
•Maximizing employee productivity and morale and consistently maintain discipline following guidelines and local legislation.
•Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
•Maintain good working relationship with colleagues and all other departments.
•Have a complete understanding of company policies and adhere to them relating to fire, hygiene and safety.
•Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
•Maintain and enforce good hygiene and sanitation procedures.
•Identify market needs and trends in terms of food for both hotel guests and local market, and monitor and analyze the menus and products of competitive restaurants.