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GROUP EXECUTIVE CHEF
- Responsible in managing and executing all kitchen functions according to the set standard and procedures in the restaurant. It also takes the lead role in the back of the house and manages the entire team and delegate accordingly.
- Developing the Restaurant Kitchen as a team that possesses the necessary behavioural and technical competence to be an effective support to the attainment of the Sankari Hospitality and corporate vision.
- Responsible in managing effectively and efficiently all the report, requirements and request of Food Vision Department from Head Office and Restaurants/ Outlet based on the standards of the company.
- Supervise the function of all kitchen employees, facilities, cost and contributes in maximizing the overall food and beverage profit.
- Responsible in inventory controlling, maximizes sales and minimizes waste
- Supervise and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff
- Controlling and analyzing regularly the following: quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating/ payroll / food costs.
- Ensure highest quality at all times in production, preparation and presentation of all food items
- Establishes and maintains an effective employee relations and interdepartmental working relationships
- Conducts such function as interviewing, hiring, employee orientation, performance appraisal coaching counseling and suspension if necessary to ensure appropriate staffing and productivity
- Prepare and develop of the menus and participates in the pricing policy with the consultation with the Brand/ Restaurant Manager. By taking consideration through the following: Local Requirements, Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of Food & Beverage Products & Merchandising and Promotion.
- Completion of market list in accordance with Paris Group vision, quality, and quantity standards. Checks perishable food of items received for quality and quantity standards.
- Attends and contributes Department Heads meeting and to enhance two way communications to keep them informed with proper information. Keeps and up to date standard recipe file for all food to include: Sales Mix, Sales History, Actual Costs, Potential Costs, Par Stock, Production line.
- Ensures that high standards of sanitation and cleanliness are maintained
- Generate monthly scorecards, publishing and tracking of metrics on post mortem reports and survey feedbacks
- Ensure that customer relations are maintained and the highest level of hospitality exists at all times.
- Responsible for ensuring that all statutory regulations are adhered to within the restaurant.
- Attend monthly staff meetings to ensure effective communications with the staff on key business issues, marketing and any other relevant information that assists in maintaining moral. (View more qualifications)
How to apply? Pease forward your detailed resume at hrcv@parisgroup.ae
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