Position Summary:

Executive Chef holds the most senior position in a food & beverage production department. To demonstrate and maintain a high level of service that consistently exceeds the expectations of our guests. To control the resource, manage the processes, and cultivate the understanding of good food throughout the division.

Job Responsibilities:

• To develop the recipes as per menu requirement
• Assemble suppliers/brands/products/prices list of each menu item
• To establish recipe costing of each finished product
• Set par level for each produces at each outlet
• Comply with managers and suppliers to maintain production parameters
• Establish stock par level for outlets and stores
• Organize delivery schedules with the coordination of restaurant managers
• Assist management in proper equipment / small ware selection
• Coordinate with contractors for proper equipment/machines installation
• Set COGS and wastage targets for each outlet to achieve the budgeted profitability goals
• Overall responsibility for daily productions in the main kitchen
• To be in control and aware at all the time food costs percentages
• Maintain high-level of food quality and taste in all the Outlets assigned under the supervision
• To ensure that FIFO, stock order plan, inventories, and SOPs are well maintained in all branches
• To assist with the preparation of budgets and aim to achieve the budget gross profit
• To assist with the operations manager and other departments for payroll, staff scheduling, kitchen cleaning schedule, maintenance schedule, etc.
• To provide training and development for staff in kitchen procedures and productions
• To provide and record a program of basic training for all new staff and to communicate performance and development issues on regular basis in order to report to the operations manager
• To ensure the kitchen is run in the same professional manner when the management is not nearby
• To ensure effective daily communication with relevant departments and restaurant manager
• To liaise with the management and implement new menu’s when required
• To ensure all statutory regulations are adhered to and to ensure that all employees are trained to uphold the condition of the food hygiene and HACCP policies
• To be flexible with duty hours and willing to help restaurant managers during busy hours as required
• To directly approach guests and have their personal feedback about the quality and taste of food served
• To comply with all company policies and procedures to ensure that all statutory regulations are observed and that the department complies with these requirements

Job Types: Full-time, Permanent

Education: Bachelor's Degree

Experience:

• Multi-Cuisine: 5 years (Preferred)
• Fine / Casual Dining: 8 years (Preferred)
• Recipe Costing, Inventory Management, Recipe Development: 8 years (Preferred)
• Miami Brasserie Cuisine - Head Chef: 5 years (Preferred)
• Head Chef: 5 years (Preferred)

Language: English

License/Certification: Food Safety Certification (Preferred)

Salary Range: Up to BHD 3,000/- (all inclusive)