Head Chef

The Head Chef will be directly responsible for all kitchen functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising of team members to ensure that they perform according to chain standard operations.Key Result Areas:Consistent product quality is maintained to ensure customer satisfaction.Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.Ensures product rotation (FIFO system in place) and maintaining stock level system through an accurate ordering system.Control food cost and usage by following proper usage of products, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.Ensures statutory and company health, safety, and food hygiene regulations are followed during the shift and corrective action is taken as required.Successfully resolves product quality complaints and queries, correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks, and equipment.Recognizes routine problems and reacts appropriately to resolve them.Ensures that all equipment is kept clean and in excellent working condition through personal inspection, adherence to restaurant cleaning plans, and by following the restaurant's preventative maintenance programs.Responsible for training new and existing team members towards achieving proficiency in knowledge and technical skills.Responsible for cross-training and new product launches and ensures that standards are followed and maintained.Reward and recognize team members during the shift.Manages full shift responsibilities in the absence of GM or AGM, developing other managers to perform KM functions in their absence.Manages shifts which include daily decision-making, staff support scheduling, and planning while upholding standards and product quality cleanliness.Manages staffing throughout the shift including deciding when employees can check out for the day.Provides employees with positive and negative feedback and takes appropriate action. Adheres to the UNIT REVIEW checklist.Controls food cost by properly ordering and receiving products.Maintains FIFO and ensures a safe working environment through continual repair and maintenance of the back of the house equipment, floors, walls, ceilings, and storage areas.Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products. Performs line checks throughout the shifts and performs show time line checks when necessary.Prepares food daily as per pars as necessary to meet daily demands of guests.Prepares for new menu implementations, trains employees on the line to ensure great product quality, and works with FOH managers to have a food demonstration to ensure all service staff are well briefed and aware of the new menu items to present to guests.Ensures recipe adherence and checks ticket time.Must have complete knowledge of the storekeeper's job description, great control forms, and knowledge of all case packs, counts, prices, and pars updated and current.Remains involved in ordering, does not rely on the storekeeper and purchase department, but closely watches inventory turns, calculates usage monthly before ordering, checks quality at receiving, and counts and weighs when necessary.Must know the APL list to ensure the right products are ordered, received, and stored.Attends all monthly inventories, conducts regular spot checks, fixes recipes, and works on all variances of usage to ensure recipe adherence, food quality, and great products served with a healthy food cost maintained.Specifications (Qualifications, Experience, and Skills):Minimum High School Academic or any relevant education with 3-5 years supervisory experience in the food service industry.Minimum of 5-7 years overall experience, with emphasis on operations in a retail and/or consumer-oriented service industry, preferably in a multi-outlet food/quick service restaurant environment.Language skills: Good command of English; Arabic will be an advantage.

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