Head Chef
Full time
at Roseleaf Cafe in
Dubai, UAE
Job highlights
Posted on March 11, 2019- Professional background in
- Job level Experienced
Job details
Head of production chef, under the direction of the ops manager, is responsible for planning, implementing, overseeing, managing and reviewing operational, procurement, recipe and menu cycle development and maintenance, and administrative elements with an emphasis on management of the central production kitchen, menu planning and procurement, purchasing and inventory management.
A head of production is responsible for monitoring staff and operations at all sites and the central production kitchen center, including catering services to ensure compliance with recipe standards.
Essential Duties and Responsibilities
To perform this job successfully, head of production must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
and is able to communicate the philosophy of the company
, supervises and coordinates daily food service operations at the central production facility to ensure the recipe standards have been followed
departmental plans, work programs, processes, procedures and policies required to achieve overall department performance results.
in coordinating and integrating department functions and responsibilities to achieve optimal efficiency and effectiveness while monitoring performance against the annual departmental budget.
, manages and participates in selection, training, assignment evaluation and supervision of assigned personnel at the central production kitchen and other sites, as needed; evaluates training needs and plans and implements staff training and development programs.
6. Manages procurement, receiving, storage and transportation of food and supplies to stores and develops, tests and manages recipe development, menu cycles for all meal types, including for profit catering programs.
food service operation for cost effectiveness and efficiency consistent with the set budget, evaluate alternatives and develop sound recommendations for improvement.
and understands human resources policies and procedures and labor contract provisions.
Technical Skills, Knowledge & Abilities
Prepare and maintain records, compile and verify data and prepare reports for management and organize and supervise menu planning and recipe preparation and testing.
Establish and maintain effective working relationships with administrators, staff, suppliers and others encountered in the course of work.
Train and evaluate district staff in all standard operating procedures.
Prepare clear, concise and comprehensive correspondence, reports and other written materials.
Required qualifications
culinary training
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