Chef de Cuisine
7 months ago
**Qualifications**:
- Has the ability to communicate effectively in English, Arabic knowledge is an advantage.
- 2-3 years’ experience as a CDC or similar position in a 5* resort is a must.
- Has a strong will to work very flexible hours and has the ability to work under pressure.
- Pro efficient in Microsoft Office
- Must have a Diploma from Culinary School and/or bachelor’s degree in Resort Management.
- Pro efficient in Microsoft Office.
- Core competences include Inspirational Leadership, Business Acumen and Strategic Thinking.
**Key Job Responsibilities**:
1. Control quantity by adjusting production according to projected covers, using functions sheets, etc.
2. Control quality of produced product by overseeing preparation and maintenance of recipe cards.
3. Control portion and presentation.
4. Obtain guest feedback and communicate to out lets chefs for their reference.
5. Directly involved in food cost forecasting, budgeting, and control.
6. Regularly review existing menus and cycles with the Resort Manager and Cluster Executive Chef.
7. Propose new items, and coordinates menu development.
8. Directly involved in menu construction and engineering.
9. Participate in creating special projects, themes, festivals.
10. Make/collate kitchen market list on daily basis.
11. Menu planning for cafeteria on weekly basis.
12. Motivate staff providing positive feedback and reinforcement.
13. Ensuring availability of time for one-to-one interaction.
14. Make a recommendation on staff movements.
15. Document performance of staff performance review.
16. Attending department meetings and summarizing performance.
17. Provide feedback to management.
18. Oversee maintenance and handling of equipment used.
19. Ensure timely reporting of malfunction or maintenance deficiencies to appropriate area.
20. Achieve highest standards through strict adherence to hygiene and sanitation rules (HACCP standard)
21. Responsible for all cleanness and hygiene of all working area in details according to HACCP/EFST standard.
22. Plan the kitchen and cafeteria cleaning schedules; verify that the cleaning is done according to EFST Standards; and maintain record-keeping. Implement the identified Best Practices in the work area.
23. Reduce wastage, overlook the production is made as per required amount.
24. Review the events and function sheets.
25. Meeting with clients for menu discussion.
26. Coordinate with chefs for daily operational issues and review the logs.
27. To be actively involved in the day-to-day operation and lead from the front.
28. To be able to cook and there with be able to train the kitchen team.
29. To create and maintain a well-balanced kitchen team based on competencies and skills set.
30. To continuously explore new opportunities on the local and international market with regards to new trends in choice of food, cooking methods, promotional activities, cost containment and kitchen management.
31. To actively ensure that a healthy competition between kitchen team members is taking place.
32. To drive creativity through the kitchen organization.
33. To respect and understand the multinational cuisines, being part of the overall offerings of the hotel as per management decision.
34. Train new Team Members using a Department Orientation Training manual.
35. Draw up work schedules in advance and create the holiday schedule taking into account the needs of business and observing the legal provisions, such as the Laws on working hours, the laws protecting young Team Members, the regulations of the industrial supervisory office and the social insurance institutions.
36. Carry out interviews and selection of applicants for positions in the kitchen area and an assessment of Team Members at intervals of three and twelve months.
37. Embracing multinational ethnic variety of people**.**
38. Suggest promotions and issue warnings in cooperation with the Human Resources Manager.
39. Reduce fluctuations by a timely, motivating style of Human Resources management.
40. Carry out weekly kitchen meetings and meetings with the relevant stewarding company.
41. Carry out inventories on a weekly and monthly rhythm and draw up analysis of the results of the inventories, if necessary, drawing up an action plan.
42. Determine the current inventory of operating equipment on a monthly rhythm in cooperation with the F&B outlet, in order to keep breakage and disappearance to a minimum.
43. Carry out checks during the daily delivery of goods for volume, weight, and quantity - in cooperation with the Purchasing Manager.
44. Use of the AMR purchasing agreement, in order to obtain the best goods for the lowest price. LPO & follow up for food items, equipment’s, and staff uniforms.
45. Check daily goods deliveries taking account of the HACCP guidelines.
46. Training Team Members in the kitchen and stewarding area on the legal guidelines as defined in HACCP. Define and delineate the service standards.
47.
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