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Head Chef – Operations Incharge

Posted about 1 month ago by Bitco
Location Erbil Job Type Permanent
Salary Sector Operations , FMCG, Hospitality & Catering
Job Summary:
  • To plan the yearly food revenue and profit target
  • 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.
  • 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
  • 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
  • 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.
  • Pepare 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
  • Account for the cooking times of the meals
  • Report inventory and complete purchase orders
  • Account for storage losses
  • 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
  • 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
  • Liaising with purchasing companies for food orders
  • 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
  • To assist with regular stock take as and when required
 
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
  • Maintaining stock levels and ordering new supplies as required
  • 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
  • Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions
  • Attend to and take all necessary action, legal or otherwise, in the event of incidents or
  • accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as
  • may be appropriate
  • Maintain excellent client relationships and communicate with the day to day client at every opportunity
  • Ensure that all written communication represents a professional image to customers, clients and staff
  • Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary
  • Control all costs such as labour, expenses, cash purchases as agreed with your line manager
  • Recruit, manage, train, motivate and appraise staff to promote good employee relations and operate within Company procedures
  • Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training
  • Responsible for staff training and development
  • Ensure that all employees project a positive, approachable, friendly and professional image
  • Hold monthly team briefing meetings
  • Assure completion of requisitions where deemed necessary
  • Completion of monthly inventory
 
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

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