Job Description

The finest Executive Chef will oversee resident dining, catering, and retail. The chosen candidate will implement and procedures. Engaging personnel and cultivating talent are key in this profession. Our successful leader will oversee menu design, program implementation, personnel management, and training for a medium-sized unit.

Job Title : Sous Chef, Overnight
Location : Umm Al-Quwain, Umm Al-Quwain, United Arab Emirates
Salary : $ 27.33 per hour.
Company : Empowered Hospitality
Job Type : Part-Time

Qualifications:

• Manage profit-and-loss factors. Responsible for kitchen/restaurant bills. Manage margins and predictions, Plan and supervise daily food production
• Efficiency: Follow the daily menu to execute and provide food line items. At all times, keep Aramark’s menu and food quality up to par. Full compliance with Operational Excellence fundamentals: waste control, consistent menus, recipes, and ingredients, and labor needs. Implement a strict vendor selection procedure that ensures you are only working with pre-screened companies. Expertise and practical experience with the Food Framework. Verify anticipated food consumption for orders and transactions. Keep your equipment in good working order.
• Responsible for creating and maintaining an information system that manages and records food and supply expenditures and current inventory, evaluates spending relative to budget targets, and estimates future purchase and storage needs.
• Occupational and environmental safety rules must be adhered to in all kitchen and culinary operations. To ensure the safety of employees, adhere to all applicable policies as well as all applicable laws and regulations.
• Workers should be made aware of the necessity of safety procedures, procedure codes should be defined, and safety-related activities and processes should be monitored.
• Management is in charge of hiring, training, and developing people in their department, as well as overseeing the department’s operations in line with federal, state, and local labor and civil rights regulations. They are also in charge of dealing with employee complaints and difficulties.
• Costs, controls, and rules must all be taken care of when it comes to food. Make menus and keep track of your inventory, Make sure you have high standards for the food and service you get.
• Cooking is a part of the Execution Framework. Proper preparation, production, presentation and serving of food are all part of the job. Supervises the kitchen staff to ensure food safety and quality. Culinary and kitchen staff are supervised by this individual. It lays down exactly what has to be done and how. Boost morale among staff. Hold daily team meetings. Maintain training records, checklists for starting and ending shifts, and performance metrics. Multitasking and simplicity are a requirement.
• Staff accountability improves customer service. Make sure employees know their limits. Educate your staff on how to serve visitors.
• Improves and develops guest food items. Respond to the current and anticipated needs of the market and visitors. Substitute another food item. Market research may help you come up with new menu items and products.

Skills:

• Ability to interact well with others and successfully solve problems training and supervision experience working in both the kitchen and the service line of a restaurant An outstanding work attitude that is punctual, reliable, cooperative, and focused on the success of the team.
• For the purpose of increasing sales, it is possible to create marketing strategies and promotional menu items in Chef using this skill. A cheerful attitude is required, as is participation in the hotel’s Leadership Committee as a member.
• A high school graduation or a General Equivalency Diploma (GED), as well as a minimum of six years of experience working in the culinary, food and beverage, or a similar professional sector are required. a degree in Culinary Arts, Hotel and Restaurant Management, or a comparable field with a minimum of 2 years of study from an institution that is regionally or nationally recognized; four years of experience in the culinary arts, the food and beverage industry, or a professional field closely connected to these fields
• Nutritionists with team-management experience are preferred, but not essential. Required drug and criminal background checks.
• Two years of experience as an Executive Chef Proven abilities in the culinary arts, including a track record of keeping on top of current trends in the industry; Maintains the highest standards of the firm while putting its principles into action

How to Apply

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

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