Executive Chef - Salam International

Operational

1. Champion Service philosophy that drives formulation & continuous upgrade of standards, and manage performance as detailed in the Operations Manual to ensure the efficient operation of the business unit.

2. Implement & maintain an updated HACCP Manual clearly stating department specific policies, procedures and training requirements.

3. Formulate Health & Safety procedures and ensure compliance in the workplace as per insurance legislation.

4. Ensure that guest needs are met by providing constant supervision and professional service.

5. Empower and provide tools to promote the identity of the business unit by building rapport and a sense of personalized service towards guests.

6. Make recommendations to Management for modernization of equipment, service methods, presentation and improved guest satisfaction.

7. Identify operational challenges and coordinate solutions with colleagues whenever necessary.

8. Conduct regular meetings and briefings to keep employees informed of policies and procedures, special events, further improvement plans and guest comments.

9. Develop and ensure that all safety rules emergency procedures and fire prevention regulations are strictly enforced by employees. Conduct regular workshops as refreshers and updates.

10. Establish regular equipment and facilities audit and develop a preventative maintenance schedule.

11. Propose menu enhancement and changes based on customer feedback, market trends and competition.

12. Subject matter expert in his particular kitchen, and strong knowledge in other related cuisines & kitchens.

13. Responsible for the overall hygiene, kitchen equipment and utensils to the standards of cleanliness and hygiene required by Salam Hospitality and municipality.

14. Ensure service readiness with regards to all service components; employees, supplies and facilities in all sections.

15. Coordinate, supervise and/or develop menus, buffets (where applicable) and "specials" and Signature dishes that meet the needs of the target market and are in line with the operating concept for the business unit.

16. Coordinate and supervise standard recipes which allow the business unit to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.

17. Responsible for continuous development of culinary standards specific for the business unit which meet the needs of the target market.

18. Liaise with Procurement to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.

19. Establish with Stewarding a high standard of cleanliness, maintenance and adequate provisions of operating equipment.

20. Ensure regular presence in business unit especially during peak operational hours.

21. Liaise with all support departments to provide a consistently high standard of service and flow of work in the absence of the F&B Operation Manager, or as directed by him.

22. Ensure wherever possible, the use of locally and seasonally available products in menus and specials.

23. Liaise with Food Production to ensure consistent availability of menu items and a high standard of food quality and presentation.

24. Assist new projects with setup and organization, including establishing vendor relationships, training staff members, and opening business unit.

25. Maintain regular visits and liaison with Central Kitchen.

26. Supervise usage of operating supplies and reduction of spoilage and wastage, keeping the production cost well within the set goals.

27. Supervises monthly inventory checks on all operating equipment and supplies.

Job Details

Date Posted:	2013-09-24
Job Location:	Doha, Qatar
Job Role:	Management
Company Industry:	Hospitality/Tourism/Travel

Preferred Candidate

Career Level:	Management
Degree:	Bachelor's degree / higher diploma

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Date Posted: September 24, 2013 at 08:45AM

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Executive Chef - Salam International