Executive Chef

2 weeks ago

Dubai, United Arab Emirates Real Meal - Healthy Kitchen Full time

**Executive Chef**

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

**Executive Chef Duties and Responsibilities**:
1. Trains develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.

2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate, and demonstrating a dedicated and professional approach to management.

4. Should be able to provide direction for all day-to-day operations in the kitchen.

5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.

6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

8. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.

9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

12. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.

13. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

14. Determines how food should be presented and creates decorative food displays.

15. Recognizes superior quality products, presentations, and flavors.

16. Ensures compliance with food handling and sanitation standards.

17. Follows proper handling and the right temperature of all food products.

18. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.

19. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.

20. Coordinates with the purchasing department for the acquisition of needed goods and services.

21. Ensure all products are prepared consistently and meet departmental appearance/quality standards.

22. Ensure proper grooming and hygiene standards for all kitchen staff.

23. Ensures all kitchen employees maintain required food handling and sanitation certifications.

24. Ensure proper purchasing, receiving, and food storage standards in the kitchen.

25. Interacts with guests to obtain feedback on food quality, presentation, and service levels.

26. Actively responds to and handles guest problems and complaints.

27. Maintain Quality levels of receiving, storage, production, and presentation of food.

28. Ensure sufficient staffing levels are scheduled to accommodate business demands.

29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.

30. Discuss daily food cost reports with key kitchen and F&B team members.

31. Review weekly and monthly schedules to meet forecast and budget.

32. Attend the daily morning meetings and other administrative sessions.

33. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.

34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.

35. Frequently review finished products for quality and presentation before the orders are sent to guests.

36. Able to perform additional duties as requested by the hotel management as and when required.

37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

38. Ensuring promptness, freshness, and quality of dishes.

39. Coordinating cooks' tasks.

40. Implementing hygiene policies and examining equipment for cleanliness.

41. Designing new recipes, planning menus, and selecting plate presentations.

42. Reviewing staffing levels to meet service, operational, and financial

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