Pit Master

Pit Master/Smoker is responsible for preparing smoked meats, seasonings and sauces per guidelines to ensure quality and freshness of all products.

Duties, Responsibilities, Requirements:

• Preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures
• Checking that ingredients remain fresh and safe for consumption.
• Slicing, cutting, shredding, tenderizing and smoking meat
• Monitors the meat's temperature to ensure it is cooked safely
• Ensure meals are prepared in a timely manner
• Ensure appealing plate presentation
• Monitor food stock and place orders needed
• Ensuring that a clean and sanitary work environment is maintained.
• Position requires reliability and timeliness.
• Knowledge of raw meat handling guidelines.
• Ability to build and maintaining fires.
• Ability to follow direction, accept constructive criticism, follow recipes, and operate without constant supervision following a lengthy training period
• Flexibility and ability to adapt to changing needs of restaurant daily.
• Organizational skills are a must. BBQ smoker will be utilizing multiple smokers, multiple protein types, time constraints, etc.
• Attention to detail and quality control are keys to being successful at this this position.
• Understand health, safety, and sanitation regulations.

Knowledge, Skills, and Abilities:

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize work and follow through with assigned tasks.
• Be a clear thinker, remain calm and resolve problems using good judgment.
• Work well under pressure of meeting production schedules and timelines of food displays.
• Handle multiple tasks at one time while maintaining a high level of professionalism.
• Maintain a clean, neat and organized work environment.
• Work in a fast paced, intense work environment, under sometimes extreme heat and stress.

►Kitchen Management:

• Supervise and coordinate all activities in the kitchen, ensuring smooth operations and adherence to food safety and sanitation standards.
• Organize workflow and delegate tasks effectively to kitchen staff.
• Monitor inventory levels, order supplies from Suppliers and warehouse
• Manage food costs to maintain profitability.
• Manage and update Inventory Management System (SAPAAD posting, Batch Produced, Wastage and Stock Transfer)

►Food Preparation and Cooking:

• Personally handle the preparation and cooking of complex and specialty dishes.
• Ensure that all food items are prepared to the highest quality standards, both in taste and presentation.
• Monitor portion control and minimize wastage.

►Staff Training and Development:

• Train kitchen staff on cooking techniques, food safety procedures, and maintaining highquality standards.
• Provide guidance and support to staff members, promoting teamwork and a positive work environment.
• Conduct performance evaluations and identify areas for improvement or additional training.

►Quality Control and Hygiene:

• Maintain high standards of food quality, taste, and consistency.
• Ensure compliance with health and safety regulations, including proper food handling, storage, and hygiene practices.
• Monitor and enforce cleanliness and organization in the kitchen.

►Collaboration and Communication:

• Coordinate with other departments, such as frontofhouse staff, to ensure a smooth dining experience for customers.
• Collaborate with suppliers to source highquality ingredients at competitive prices.
• Communicate effectively with management regarding menu changes, staffing needs, and operational issues.
• Contribute with Finance to the development of pricing strategies that balance quality and profitability.
• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

To land a job as a Head Chef you will need:
Alongside some of these more general skills, all good Head Chefs should possess:

• Excellent knowledge of all sections
• Interpersonal Skill
• Ability to produce excellent highquality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities

Job Types:
Full-time, Permanent

Salary:
AED3, AED3,700.00 per month

Experience:

Smoked Meat Chef: 5 years (required)

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