Key Responsi
bilities Turn key management of kitchen operations of chain of restaurants including pre-opening and opening stages, menu engineering, staffing, production control, cost control, delivery of P&L targets.
What are we looking for?
General Description
As a Head Chef, you will be responsible for delivering the highest quality of franchised methods of culinary service along with creating, developing, and managing the conceptual vision of our home-grown brands.
You should have a passion for food and experience in menu engineering, recipe development, managing and training Restaurant Teams, and bringing innovative ideas to the table. You will work directly with Manager of Operations to execute highest quality service and safe and sufficient operation of our restaurants.
Requirements
·Degree in Culinary Arts, or equivalent experience
·At least 5 years of proven experience as a Chef in high-volume restaurant environment
·Strong knowledge of international and regional cuisine, ingredients, preparation techniques, and culinary trends
·Ability to manage Teams, work in a fast-paced environment, and handle multiple projects simultaneously
·Exceptional communication skills, with the ability to effectively interact with all levels of staff, vendors and customers
·Proven ability to develop menus based on food costs and market trends
·Strong leadership and managerial abilities, with the ability to mentor and develop kitchen Teams
·HACCP Certification
·PIC Level 3
General Responsibilities
Deliver highest quality of food production and service for franchised brand restaurants
Develop and create menus home-grown brands in line to reflect brand’s identity and vision
Work closely together with Operations Team for the execution and implementation of culinary service
Manage and mentor restaurant Teams, ensuring proper production discipline
Training the kitchen Teams, taking a role of ambassador of latest food trends and techniques
Conduct regular research on food trends, new ingredients, and innovative techniques to continuously improve and evolve the menus
Manage and control food costs while maintaining high quality and consistency in all menu items
Maintain a safe and sanitary kitchen environment that complies with health and safety regulations and standards
Research and coordinate with vendors and suppliers to ensure that all ingredients and products meet brand standards
Manage restaurants pre-opening stages – develop new kitchen layouts, equipment, utensils dishware, tableware lists according to brand’s standards
Building kitchen Teams for every new restaurant – staffing planning, interviewing and selecting, training practice managing
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https://ae.linkedin.com/jobs/view/head-chef-at-mega-foods-for-restaurants-management-llc-3673402159?r
