Executive Chef (Turkish)
at MADO Restaurant in
UAE - Dubai
Executive Chef (Turkish) at MADO Restaurant in UAE - Dubai
Job highlightsPosted on November 13, 2016
ESSENTIAL DUTIES AND RESPONSIBILITIES
Plans menus for all food outlets in the club.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in
establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the Food & Beverage Director about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to
achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the
expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance
with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and
procedures to reflect state-of-the-art techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Periodically visits dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Perform other duties as ;
Interview, select, train, supervise, counsel and discipline all employees in the department.
Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a
team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain
from abusive, insubordinate and/or violent behavior.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential ;
Air Ticket yearly with health card insurance