Head Chef

Role Overview

Head Chef at Apparel Group. The role ensures food is prepared and presented in accordance with established standards, maintains high cleanliness throughout kitchen areas, and oversees the smooth running of daily kitchen operations.

Role Purpose

To supervise and organize kitchen operations so that food preparation, cooking, and presentation meet established standards while maintaining exceptional cleanliness, hygiene, and cost control across all kitchen areas.

Key Responsibilities

Operations & Supervision

• Supervise the work of kitchen staff on assigned shifts to ensure food preparation, organization, and presentation standards are followed.
• Ensure kitchen equipment is in proper working order and issue maintenance orders for repairs.
• Train staff in accordance with planned training programs and correct production errors and methods as necessary.
• Maintain waste to a minimum and ensure portion control is followed to meet required food cost percentages.
• Initiate and participate in creative selling, merchandising, decoration, and presentation ideas.
• Assist in developing new menus and recipes.
• Order fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness.
• Maintain stock at Par Levels.
• Minimize food cost and maintain it below identified levels and percentages as per targets set by Managing Partner.
• Determine with the Sous Chef the quality of supplies for the kitchen.

Coordination & Communication

• Liaise with Pastry Chef, Sous Chefs, and Manager regarding timely food preparation and appropriate presentation.
• Liaise with Stewards to ensure cleanliness and hygiene standards are maintained.
• Liaise with the Kitchen department to ensure high standards of cleanliness per UAE standards are maintained in the kitchen, its fixtures, and equipment.
• Liaise with Managers regarding food preparation and presentation, special menus, and seasonal specialties.
• Attend weekly meetings and briefings as scheduled.

Health, Safety & Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure direct reports do the same.
• Familiarize yourself with emergency exits and evacuation procedures.

Financial Management

• Under the assistance of the Restaurant Manager, work to achieve budget by monitoring and controlling departmental operations, considering restaurant and expenditure.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget and implement corrective measures where necessary to produce positive business results.

Disciplinary & General

• Suggest disciplinary actions relating to all kitchen and stewarding staff as appropriate.
• Comply with the company's corporate code of conduct.
• Familiarize yourself with company values and model desired behaviors.
• Perform tasks as directed by Management in pursuit of achievement of business goals.
• Attend training sessions as scheduled.

Additional Information

• Full details are available on the employer's original posting.