Senior QA Analyst - Ar-Rayyan, دولة قطر - Bounteous

وصف

EXECUTIVE CHEF JOBDESCRIPTION

Requirement: Executive Chef experience for alifestyle high-end restaurant with a Mediterraneancuisine

THEGROUP

Ourclient is a Groups of Mediterranean restaurants (several venues inEurope and the US) with a passion for exquisite cuisine, expertisein the restaurant industry, and fondness for entertainingnightlife.

Their concept's vibe is that ofsouthern France

The vibrant, trendy, and moderndecor is adorned with the glamour and elegance of the FrenchRiviera.

Their resident DJ's unique musical setsfurther enhance the experience providing the nal touch of "je nesais quoi" of South ofFrance.

THEPOSITION

The Executive Chef isdirectly responsible for all kitchen functions including foodpurchasing, preparation and maintenance of quality standards;sanitation and cleanliness; training of employees in methods ofcooking, preparation, plate presentation, portion and costcontrol.

Develop menus and recipes. Supervisestaff. Develop and monitor food and labor budget for thedepartment. Maintain highest professional food quality andsanitationstandards.

THEPOTENTIAL

The Executive Chef basedin Miami could overlook at the different restaurants and become aCorporate Executive Chef in thefuture.

DUTIESAND RESPONSIBILITIES OF THE EXECUTIVECHEF

• Plansmenus
• Schedules and coordinates the work ofcooks, prep team, dishwashers, and other kitchen employees toassure that food preparation is economical and technically correctand within budgeted labor cost goals.
• Approvesthe requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation,cleanliness and safety are maintained throughout all kitchen areasat all times.
• Establishes controls to minimizefood and supply waste and theft.
• Safeguardsall food preparation employees by implementing training to increasetheir knowledge about safety, sanitation and accident preventionprinciples.
• Develops standard recipes andtechniques for food preparation and presentation which help toassure consistently high quality and to minimize food costs;exercises portion control for all items served and assists inestablishing menu selling prices.
• Preparesnecessary data for applicable parts of the budget, projects annualfood, labor and other costs and monitors actual financial results;takes corrective action as necessary to help assure that financialgoals are met.
• Attends food and beverage staffand management meetings.
• Consults withGeneral manager and wine & beverage director about foodproduction aspects of special events being planned as well asownership and Marketing director.
• Cooks ordirectly supervises the cooking of items that require skillfulpreparation.
• Ensures proper staffing formaximum productivity and high standards of quality; controls foodand payroll costs to achieve maximumprofitability.
• Evaluates food products toassure that quality standards are consistently attained.
• Interacts with food and beverage managementto assure that food production consistently exceeds theexpectations of the guests
• In conjunction withF&B management team, assist in maintaining a high level ofservice principles in accordance with establishedstandards.
• Evaluates products to assure thatquality, price, and related goods are consistently met.
• Develops policies and procedures to enhanceand measure quality; continually updates written policies andprocedures to reflect state-of-the-art techniques, equipment, andterminology.
• Establishes and maintains aregular cleaning and maintenance schedule for all kitchen areas andequipment.
• Provides training and professionaldevelopment opportunities for all kitchen staff.
• Ensures that representatives from the kitchenattend service lineups and meetings.
• Periodically visits dining area when it is open to welcome vipguests/ regular
• Always support safe workhabits and a safe working environment.
• Perform other duties as directed.

SUPERVISORYRESPONSIBILITIES

• Interview, select, train, supervise, counsel, and discipline allemployees in the department.
• Provide,develop, train, and maintain a professional work force.
• Ensure all services to members are conductedin a highly professional and efficient manner.
• Ensure a safe working environment andattitude on the part of all employees in areas of responsibility.

OTHERSKILLS AND ABILITIES

• Ability to interact positively with supervisor, management,coworkers, members, and the public to promote a team effort andmaintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, whichis accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to followdirections, to take criticism, to get along with co-workers andsupervisors, to treat co-workers, supervisors and members/guestswith respect and courtesy, and to refrain from abusive,insubordinate and/or violentbehavior.

QUALIFICATIONS

To perform this job successfully,an individual must be able to perform each essential dutysatisfactorily. The requirements listed below are representative ofthe knowledge, skill, and/or abilityrequired.

EDUCATIONand/or EXPERIENCE

Bachelor'sdegree (B. A.) from four-year college or university; or five yearsrelated experience and/or training; or equivalent combination ofeducation and experience in high standardsestablishment.

Experience : Executive Chef for alifestyle high-end concept with a Mediterranean cuisine

LANGUAGESKILLS

Abilityto read, analyze, and interpret general business periodicals,professional journals, technical procedures, or governmentalregulations. Ability to write reports, business correspondence, andprocedure manuals. Ability to effectively present information andrespond to questions from groups of managers, committees,suppliers, members, andemployees

COMPUTERSKILLS

Working knowledge ofvarious computer software programs, such as Excell, word,e-mails,

MATHEMATICALSKILLS

Ability to calculatefigures and amounts such as discounts, proportions, percentages,area, circumference, and volume.

Ability toapply concepts of basic algebra.

REASONINGABILITY

Ability to solvepractical problems and deal with a variety of concrete variables insituations where only limited standardization exists. Ability tointerpret a variety of instructions furnished in written, oral,diagram, or scheduleform.

PHYSICALDEMANDS

While performing theduties of this job, the employee is regularly required to talk orhear. The employee is often required to stand; walk; sit; use handsto finger, handle, or feel; reach with hands and arms; and stoop,kneel, or crouch. The employee must occasionally lift and/or moveup to 50 pounds. Specific vision abilities required by this jobinclude close vision and distancevision.

WORKENVIRONMENT

While performing theessential functions of this job, the employee is usually indoors,in a controlled environment, and experiences a moderate to highnoise level in the workenvironment.

Remote Work :

No