Executive Chef
4 weeks ago
The Executive Chef is responsible for working with the Manager of Operations and Quality Assurance to manage food production and quality improvement. This includes ensuring food safety management standards are implemented and followed at all times, overseeing food production costs, and monitoring regular standards of food production to ensure the highest level of food quality in all kitchens.
Key Responsibilities- Manage and execute food production activities for the entire department by overseeing day-to-day productions, including menu planning and execution.
- Create and develop new recipes in line with customer demands and sales trends, concepts, and plan proper food rotation to ensure QDF food offers are innovative and appealing.
- Coordinate with the Sous Chef to update and verify work assignments for the kitchen team as per specific sections to ensure all food production is covered.
- Conduct internal production audits with the help of the Sous Chef to ensure all production areas (including chillers, freezers, storage areas, and decanting rooms) are maintained clean and tidy at all times and submit reports to the Line Manager.
- Maintain and monitor hygiene, health, and safety standards and ensure HACCP (Hazard Analysis and Critical Control Point) standards are adhered to and recorded.
Qualifications:
- Minimum Bachelor's degree in a relevant field.
- Minimum 5 years of relevant experience, preferably as an Executive Sous Chef in a 5-star international hotel or restaurant.
- Experience and certification in HACCP is highly desirable.
- Experience in Italian cuisine or European cuisine is highly desirable.
Behavioral Competencies:
- Always punctual and able to manage self to attend work to the assigned schedule.
- Does not deviate from assigned tasks without prior communication to the Line Manager.
- Able to project a professional image at all times to guests.
- Follows uniform and appearance standards as prescribed by BFLC operations.
- Follows strict standards of personal hygiene as per BFLC operations standards.
- Minimizes absences and communicates correctly if any absence is necessary.
- Strives to develop self through an attitude of learning something new every day and attends all offered training courses.
- Aids team members in their day-to-day tasks.
- Never says 'it's not my job.'
- Follows instructions from Line Managers to the letter and often strives to complete a task to its maximum.
- Goes the extra mile and completes tasks without being asked.
- Supports and develops new team members with coaching, training, and tips on how to accomplish tasks more efficiently.
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Dubai, Dubai, United Arab Emirates Dice Full time{"title": "Executive Chef", "description": "About the RoleThe Executive Chef is responsible for working with the Manager of Operations and Quality Assurance to manage food production and quality improvement. This includes ensuring food safety management standards are implemented and followed at all times, overseeing food production costs, and monitoring...
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