Job Description

As head of the culinary department, the Executive Chef is in charge of overseeing all aspects of the kitchen’s food budget. The Executive Chef is also in charge of ensuring that the kitchen, food preparation rooms, food storage areas, and the service line are kept spotless and free of hazards. It is their job to hire and train kitchen personnel, as well as to supervise them. It is the responsibility of the Executive Chef to show in their performance that they adhere to set rules and procedures, demonstrating the required qualities of attendance and timeliness.

Job Title : Executive Chef (International House)
Location : Madinat Zayed, Abu Dhabi, United Arab Emirates
Salary : $ 28.64 per hour.
Company : RH
Job Type : Full-Time

Qualifications:

• It is necessary to keep an eye on profit and loss. All operating expenses of the kitchen and restaurant are covered. Set a budget and manage it using forecasts. Control and preparation for food production
• Execute and offer daily menu meal line products. Maintain Aramark’s food offer and quality. Controlling waste, using consistent menus, recipes, materials, and labor. End-to-end supply chain and procurement procedures, and authorized suppliers. Applying the Food Framework. Check requisitions and purchases for food consumption. Well-kept equipment.
• Responsible for the creation and improvement of the food product served to customers. Make modifications in response to the market and to visitors’ current and expected demands. Make suggestions for improvements to the food product. Utilize market research to create new items and menu innovations.
• The Operational System is intertwined with the process of producing food. Ensure that all aspects of food preparation, manufacturing, presentation, and service are completed on time and accurately. All of the cooks are closely supervised to achieve the greatest degree of quality. The kitchen’s executive chef and executive chef de cuisine. You can see where you’re going from here. Make sure your workers have a happy place to come to work. The group gathers in a circle. Checklists and performance metrics are only the beginning of the information you should keep track of. You need to be able to multitask and keep things simple to be successful.
• To ensure that their department’s operations comply with federal and state employment and civil rights laws, administrators are responsible for hiring new employees and educating and developing current employees. In addition, they are responsible for reacting to and addressing concerns presented by employees.
• Catering and food service enterprises must adhere to occupational and environmental safety standards.. Observe all safety, health, and wage-and-hour rules and legislation.
• Safety practices should be highlighted to employees, coded, and monitored.
• Manage food costs, controls, and regulatory compliance. create and maintain menus and inventories, To get the best service and cuisine, set high standards for yourself and others.
• Oversees the development and operation of an information system for tracking and recording food and supply costs and current inventory, monitoring spending in respect to budget objectives, forecasting future purchase and storage requirements, and assisting in budget planning and preparation.
• Customers will be happier if staff members are given more responsibilities. Worker rights and obligations should be communicated to them. Make sure your staff understands how to best serve your visitors.

Skills:

• Six years’ experience in culinary arts, food and beverage, or a related field is required. 2-year degree in Culinary Arts, Hotel and Restaurant Management, or equivalent necessary. Four years’ experience in culinary arts, food and beverage, or a related field.
• As an Executive Chef, I had worked for two years. A strong experience in the culinary arts and a proven track record of remaining current; Ensures that organizational norms and procedures are adhered to in the kitchens.
• Prior proactive team member management experience A knowledge of nutrition is preferred. A drug test and a background check are required.
• Chef may be used to build marketing strategies and promotional menu items that will increase sales in the primary language(s) of the workplace. Must have a positive frame of mind and participate in the hotel’s Leadership Committee as a member.
• Outstanding interpersonal and problem-solving skills Supervisory and training experience in a restaurant’s kitchen and service line Work ethic that is timely, reliable, cooperative, and team-oriented.

How to Apply

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Job Categories: Executive Chef. Job Types: Full-Time.

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