Head Chef

To prepare, produce, and present food to the agreed standard and in accordance with company policy and within food costs provided. Major responsibilities of the Head Chef are to: Organize all the resources within the Kitchen and other areas. Ensure timely preparation of food as per set menu and within the set cost. Maintain quality, quantity, and hygiene of food served, with particular emphasis on presentation. Minimize wastage and excess food. Plan a variety of menu preparations to satisfy clients within cost norms. Allocate work to kitchen staff. Prepare and cook dishes when required. Ensure proper pre-preparation/mise-en-place (washing, cleaning, cutting vegetables, fruits, meat, chicken, fish, and bakery products) and cooking. Maintain cleanliness of the kitchen area. Observe all safety rules and supervise to ensure implementation of company HSE policy and discipline. Follow Newrest Gulf HSE plan and achieve HSE targets. Maintain proper grooming and hygiene of self and staff. Oversee and maintain stores, including meat, fish, vegetables, and frozen items. Ensure availability of data for proper use of Unrest and follow its methodology. Respect and follow QHSE policies and rules.#J-18808-Ljbffr