Executive Chef/ Operation In Charge with ref. B-HCOICE

Location	Erbil	Job Type	Permanent
Salary		Sector	FMCG, Medical & Nursing

DUTIES & RESPONSIBILITIES

Job Location: Erbil International Airport, Erbil, Kurdistan

Job Summary:

Manage menu preparation and pricing
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.
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
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards
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
Contribute to controlling costs and improving gross profit margins
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
Can cook international dishes such as Arabic, Italian, Asian, Indian, Mexican etc.
Prepare and follow budgets as per given module criteria
Apply energy saving practices when using cooking equipment
Know kitchen technological properties of food ingredients
Know special equipment and can operate it with instructions
Conclude material use for meals and dishes, calculate costs and account for material wastage
Creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
Continued efficiency of the kitchen and production of consistent, quality food.
Overall responsibility for daily operations in the kitchen
To ensure all menus are constantly updated, paying special attention to seasonal availability
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes
To liaise with management daily regarding special requirements
To ensure that maintenance problems are promptly reported
To ensure all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment

Operation responsibilities:

Responsible for preparing and maintaining budget and forecasted food & beverage cost of sale, other expense, wage & benefit costs
Creating SOPS for F&B department
Creating and executing training plan for F&B Department
Managing all F&B and day-to-day operations within budget and to the highest standards
Supervising AVESTA staff & supervisors,
Organizing, leading and motivating the team
Planning staff shifts and rotas
Plan and control holidays within the operation to ‘self cover’ where practicable
Ensuring health and safety regulations are strictly observed
Budgeting and establishing financial targets and calculations
Monitoring the quality of the product and service provided
Keeping financial and administrative records
Coordinating with suppliers and clients
Maximizing sales and meeting profit and financial expectations
Participation and input towards F&B Marketing activities.
Monitoring quality standards
Dealing with staffing and client issues
Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.
Report on management regarding sales results and productivity
Ensure understanding of security procedures in the entire store under his / her supervision
To manage the quality and hygiene of the food cycle from preparation through to delivery
Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe

AUTHORITIES (if any)

Act as per the instruction of the General 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 English (Arabic is a plus)
Basic Food Hygiene Certificate
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Approaches food in a creative way
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
Achieves food margin
Strong leadership skills Leadership
Delivers Company Standards

Experience:

at least 10 years’ experience

Training :

ISO
OMEGA
HACCP

DUTIES & RESPONSIBILITIES

Job Location: Erbil International Airport, Erbil, Kurdistan

Job Summary:

Manage menu preparation and pricing

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.

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

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

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

Contribute to controlling costs and improving gross profit margins

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

Can cook international dishes such as Arabic, Italian, Asian, Indian, Mexican etc.

Prepare and follow budgets as per given module criteria

Apply energy saving practices when using cooking equipment

Know kitchen technological properties of food ingredients

Know special equipment and can operate it with instructions

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

Creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.

Continued efficiency of the kitchen and production of consistent, quality food.

Overall responsibility for daily operations in the kitchen

To ensure all menus are constantly updated, paying special attention to seasonal availability

To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes

To liaise with management daily regarding special requirements

To ensure that maintenance problems are promptly reported

To ensure all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment

Operation responsibilities:

Responsible for preparing and maintaining budget and forecasted food & beverage cost of sale, other expense, wage & benefit costs

Creating SOPS for F&B department

Creating and executing training plan for F&B Department

Managing all F&B and day-to-day operations within budget and to the highest standards

Supervising AVESTA staff & supervisors,

Organizing, leading and motivating the team

Planning staff shifts and rotas

Plan and control holidays within the operation to ‘self cover’ where practicable

Ensuring health and safety regulations are strictly observed

Budgeting and establishing financial targets and calculations

Monitoring the quality of the product and service provided

Keeping financial and administrative records

Coordinating with suppliers and clients

Maximizing sales and meeting profit and financial expectations

Participation and input towards F&B Marketing activities.

Monitoring quality standards

Dealing with staffing and client issues

Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.

Report on management regarding sales results and productivity

Ensure understanding of security procedures in the entire store under his / her supervision

To manage the quality and hygiene of the food cycle from preparation through to delivery

Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe

AUTHORITIES (if any)

Act as per the instruction of the General 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 English (Arabic is a plus)

Basic Food Hygiene Certificate

Positive attitude

Good communication skills

Ability to work under pressure

Ability to work on own or in teams

Approaches food in a creative way

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

Achieves food margin

Strong leadership skills Leadership

Delivers Company Standards

Experience:

at least 10 years’ experience

Training :

JOB SPECIFICATIONS
Qualification / Education Level :