Chef with ref. B-CE

Location	Erbil	Job Type
Salary		Sector	Hospitality & Catering

Local chef has complete charge of the kitchen; they plan, organise and supervise daily culinary operations. They direct and coordinate the work of production, direct and participate in the daily preparation of standard and gourmet food items, create and enhance menu, and creative Arabic cuisine preparation. This position would also be required to assist with food cost controls. Good understanding of Arabic/ Iraqi cuisine.

JOB SUMMARY

To plan the yearly food revenue and profit target
Maintain sensitivity to local cultural traditions and follow to religious beliefs in preparation
and services of all food on premises
Manage the preparation and presentation of food products to ensure quality at all times
Monitor and check guest satisfaction
Implement procedures to minimize wastage and over-production.
Ensure standards of presentation and preparation of food items meet the organization’s
standard.
Direct and coordinate the daily activities of the kitchens
Train and guide new members of the team, putting in place proper orientation training and
ongoing training and development for team members
Manage relationships and contracts with suppliers
Support and facilitate staff participation in local, national and international competitions
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety
standards
Report and take appropriate action to correct any health or safety hazard
Check and ensure the proper storage of raw and processed food items including the
condition of food in freezers
Instruct staff on all emergency measures in case of accident and have a first aid kit available
and stocked in the kitchens
Ensure all work areas in the kitchen are kept tidy and clean
Attend guest and official functions as a representative of the executive team
Ensure all food preparation meets standards
Work effectively within the kitchen to ensure high customer service standards
Follow the instructions and recommendations from the immediate superiors to complete the
daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to
date with the new products, recipes and preparation techniques
Ability to cook various Arabic dishes such as mezza, dips, soups, stews, rice dishes, etc.
Prepares various local (Iraqi/Kurdish dishes)
Create recipes or follow existing ones, using a creative flair to their craft, but all the time
maintaining records, ordering food, and enforcing food safety standards.
Prepare and follow budgets as per given module criteria
Apply energy saving practices when using cooking equipment

INTEGRATED MANAGEMENT SYSTEM

Know kitchen technological properties of food ingredients
Know special equipment and can operate it with instructions
Apply the correct cooking method for each ingredient and each dish
Account for the cooking times of the meals
Know the dangers which originate from food pests
Report inventory and complete purchase orders
Account for storage losses
Store dangerous goods properly
To be familiar with all internal business regulations
Conclude material use for meals and dishes, calculate costs and account for material
wastage
Set priorities and acts accordingly

AUTHORITIES (if any)

Act as per the instruction of the line manager

JOB SPECIFICATIONS

Qualification / Education Level :

Qualification in Culinary or Management and you should have a professional chefs training course

Special Skills, if any:

Speaks Arabic & English
Basic Food Hygiene Certificate
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Strong training and team motivating skills
Commitment to delivering high levels of customer service
Excellent planning and organizing skills
Cleanliness of presentation
Creativity
Accuracy of following recipe

Experience:

at least 6-8 experience

Training:

Hygiene

JOB SUMMARY

To plan the yearly food revenue and profit target

Maintain sensitivity to local cultural traditions and follow to religious beliefs in preparation

and services of all food on premises

Manage the preparation and presentation of food products to ensure quality at all times

Monitor and check guest satisfaction

Implement procedures to minimize wastage and over-production.

Ensure standards of presentation and preparation of food items meet the organization’s

standard.

Direct and coordinate the daily activities of the kitchens

Train and guide new members of the team, putting in place proper orientation training and

ongoing training and development for team members

Manage relationships and contracts with suppliers

Support and facilitate staff participation in local, national and international competitions

Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety

standards

Report and take appropriate action to correct any health or safety hazard

Check and ensure the proper storage of raw and processed food items including the

condition of food in freezers

Instruct staff on all emergency measures in case of accident and have a first aid kit available

and stocked in the kitchens

Ensure all work areas in the kitchen are kept tidy and clean

Attend guest and official functions as a representative of the executive team

Ensure all food preparation meets standards

Work effectively within the kitchen to ensure high customer service standards

Follow the instructions and recommendations from the immediate superiors to complete the

daily tasks

Ensure the highest standards and consistent quality in the daily preparation and keep up to

date with the new products, recipes and preparation techniques

Ability to cook various Arabic dishes such as mezza, dips, soups, stews, rice dishes, etc.

Prepares various local (Iraqi/Kurdish dishes)

Create recipes or follow existing ones, using a creative flair to their craft, but all the time

maintaining records, ordering food, and enforcing food safety standards.

Prepare and follow budgets as per given module criteria

Apply energy saving practices when using cooking equipment

INTEGRATED MANAGEMENT SYSTEM

Know kitchen technological properties of food ingredients

Know special equipment and can operate it with instructions

Apply the correct cooking method for each ingredient and each dish

Account for the cooking times of the meals

Know the dangers which originate from food pests

Report inventory and complete purchase orders

Account for storage losses

Store dangerous goods properly

To be familiar with all internal business regulations

Conclude material use for meals and dishes, calculate costs and account for material

wastage

Set priorities and acts accordingly

AUTHORITIES (if any)

Act as per the instruction of the line manager

JOB SPECIFICATIONS

Qualification / Education Level :

Qualification in Culinary or Management and you should have a professional chefs training course

Special Skills, if any:

Speaks Arabic & English

Basic Food Hygiene Certificate

Positive attitude

Good communication skills

Ability to work under pressure

Ability to work on own or in teams

Strong training and team motivating skills

Commitment to delivering high levels of customer service

Excellent planning and organizing skills

Cleanliness of presentation

Creativity

Accuracy of following recipe

Experience:

at least 6-8 experience

Training:

Hygiene

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