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Job Details

Head Chef - Main Kitchen (French Fine Dining)

Date:11 Aug 2018
Location:Middle East
Salary:USD1,000 - USD1,300
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Middle East

This project is by a top hospitality company in Persian Gulf Region. 

They are looking a professional HEAD CHEF for their expansion. 

- French cuisine

- The SBU will offer breakfast / brunch /  lunch / dinner, developed from a luxury French bakery perspective. - A retail section (selling macaroons/pastries/chocolates), with a large gifting menu.  

- Will seat 170 guests

  • Manage the food direction of the Brand in line with the strategy agreed by the management team.

  • Source ingredients and products for the Brand which are suitable for all SBU needs and are business viable.

  • Develop recipes for main and promotional menus in accordance with quarterly business calendar and within expected timescales set by the management team.

  • Manage the recipe bank, ensuring all recipes are current and accurate. Distribute recipes to SBU(s) as required.

  • Ensure all recipe training documents are produced to the Brand standard and are accurate.

  • Develop and implement operationally efficient systems for the Brand that can be implemented in all local and international units.

  • Monitor food standards to ensure consistency of food in all SBU is in line with Brand standards.

  • Conduct regular operational audits including line checks, and hygiene checks.

  • To monitor the stock control and storage procedures within SBUs and Department.

  • Manage supplier relationships; monitor and forecast international orders.

  • Ensure all equipment is working to the standard required by the business, and if issues are found that they are reported and actioned.

  • Ensure competitor analysis is carried out on a regular basis for the local market.

  • Any SBU(s) found not maintaining Brand / Company standards should be reported to the management team with clear communication given regarding the remedial action plan.

  • Provide input on future kitchen equipment needs and possess current knowledge of the local and international operational equipment market.

  • Ensure thorough checks of the kitchen(s) / stores areas are conducted. Any areas found not to Brand / Company standard must be reported, with immediate action being taken to rectify any issues.

  • Assist in the approval of any works quoted by the Maintenance teams.

- Minimum of 5 years’ experience in a Head Chef / Brand Chef role with particular focus on brand-relevant cuisine.

- Menu development experience is essential.

- Experience managing relationships between suppliers locally and internationally. 

- Is required to set the example of skills needed for the Brand.

- Is a role model to all staff and is able to assist in training of employees within the business.

- Clear communication skills must be evident, with a demonstrated ability to manage, develop, inspire and motivate team members.

- Must demonstrate a high standard of oral and written communication with senior management teams.

- Microsoft Office Suite - Intermediate

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