Head Chef - Jobs in Khobar, Saudi Arabia

Job Description

Must be in KSA or Bahrain.High preference to steakhouse experience.The head chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.Roles and ResponsibilitiesMenu Development

• Design new recipes, plan menus, and select plate presentation.
• Direct and design plating/presentation techniques for all dishes.
• Write detailed recipe preparation and presentation manual for each item in the menu including step-by-step directions and pictures.
• Research and implement new culinary trends.

Food preparation

• Coordinate and direct all food preparation, from prep through service.
• Ensure promptness, freshness and consistent quality of dishes.

Staffing

• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Review weekly and monthly schedules to meet forecast and budget.
• Understand employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps.

Training

• Write detailed work manual for each function in the kitchen.
• Train culinary staff on the fundamentals of good cooking and excellent plating presentation.
• Teach preparation according to well defined recipes and follows up and discuss ways of constantly improving the cuisine at the property.
• Train, develop and motivate all kitchen staff, such as cooks, food preparation workers and dishwashers to meet and exceed established food preparation standards on a consistent basis.
• Identify the developmental needs of kitchen staffs, provide coaching and mentoring, and also help them to improve their knowledge or skills.

Leadership

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, and ensuring efficient work.
• Ensures disciplinary procedures and documentation are completed
• Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day, and coordinating cooks tasks.
• Work efficiently to resolve any problems that arise in the kitchen.
• Conduct daily pre-opening meetings to ensure staff is ready for the day.

Quality Control, Health, and Hygiene

• Frequently review finished products for quality and presentation before the orders are send to guest.
• Make periodic and regular inspections of food appearance, food preparation area, and cleanliness and sanitation of production and service areas, and equipment and employee appearance.
• Implement hygiene policies, examine equipment for cleanliness, maintaine a clean kitchen, and abide by all food safety and sanitation laws.
• Ensure all kitchen employees maintain required food handling and sanitation standards and certifications.
• Maintain quality levels of receiving, storage, production and presentation of food.

Hospitality

• Interact with guests to obtain feedback on food quality, presentation and service levels.
• Actively respond to and handles guest problems and complaints.

Miscellaneous

• Able to perform additional duties as requested by the management as and when required.
• Perform administrative tasks, take stock of food and equipment supplies, and do purchase orders.
• Attend all foods and beverages management meetings.

Keyskills :