Head Chef | Beirut

Beirut
On demand
Posted on June 11, 2019 - 3 months ago - Beirut
Details
Price
On demand
Governorate
Beirut
Area
Salary
Unspecified
Gender
Both
Employee
Full-Time Employee
Description

Head Chef | Beirut

Department F&B – Kitchen
Location Ain Saadeh - Lebanon Operation – Onsite

Job Title Head Chef

Reports To
Hotel General Manager
Supervised By
Hotel General Manager


GENERAL DESCRIPTION OF ROLE

Planning and directing food preparation and all culinary activities.

Modifying menus or create new ones that meet quality standards.

Help out in supervising staff in all aspects of restaurant operations and service; ensure that orders are accurately prepared and delivered timely according to company standards and assist with department scheduling and ordering supplies.



SCOPE, RESPONSIBILITIES & KEY TASKS

• Estimates food consumption, and requisitions or purchases foodstuffs.



• Apply HACCP in the department.



• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.


• Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.



• Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods & determine the current inventory of operating equipment in a monthly rhythm in cooperation with the F&B outlet, in order to keep breakage to a minimum

• Draw up work schedules in advance and create the holiday schedule taking account of the needs of business
• Responsible for observing the waste regulations issued and the corresponding sorting of waste

• Check the cleaning work as defined in the list of contractual services with weekly follow up and weekly meetings with those involved.


• Maintaining a high level of customer satisfaction at all times

• Maintaining dining room order of service according to the restaurant’s quality and service standards

• Safety and cleanliness of front of house staff, customer areas and areas surrounding restaurant, ensuring all cleaning and maintenance schedules are complied with.


• Ongoing product knowledge and sales training to maximize sales and increase average spend

• Maintaining high standards of morale and personal appearance of all staff.




Department F&B – Kitchen
Location Aim Saadeh - Lebanon Operation – Onsite

Job Title Head Chef

Reports To
Hotel General Manager
Supervised By
Hotel General Manager

• Maintain a high level of service to all customers at all times

• Ensure that the restaurant remains in an impeccable state

• Ensure all tasks for setting up, serving and closing are all done correctly

• Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff

• Maintain bar/restaurant inventory according to stock levels and advise on re-ordering needed

• Support the F&B supervisor in maintaining a harmonious environment between kitchen and floor

• Communicate with the F&B supervisor regarding any problems or changes needed with service

• Handle complaints according to guidelines and so that it leaves customers satisfied and impressed

• Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency
• Assist in the development and review of systems and procedures

• To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.


• Report regularly on the above activities to the General Manager


GENERAL PREREQUISITES

• Able to easily and concisely communicate in English Language [both verbally and written]

• Ability to manage the Kitchen and F&B outlets.


• Pre-opening experience is an advantage.


• Previous experience as Executive Chef / Head Chef in 4/5* Hotels for a minimum of 3 years.


• Manages to reach monthly F&B cost percentage according to hotel plan.



• Creativity in menu engineering
• Familiar with related POS [Property Operating Systems] and Applications.


• Comply with all company policies.



• Adhere to and implement all Standard Operating Policies and procedures as set by Management.



• The holder of this statement can be asked to take on another task on addition of the ones stated, in a reasonable framework.

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