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Head Chef NStyle International

via Abu Dhabi University
Sharjah Sharjah >
Jobs Jobs >
Food & Beverages Food & Beverages >
Details
https://dbzstatic-a.akamaihd.net/.dist_57bdea65498a761a7c017f61f95a268a1de927aa/ 62263

Details: Posted on: 16th January 2018

  • Company Name: Abu Dhabi University
  • Employment Type: Full Time
  • Monthly Salary: Unspecified
  • Minimum Work Experience: 2-5 Years
  • Minimum Education Level: Bachelors Degree
  • Listed By: Employer
  • Career Level: Mid-level

Description:

Job Description

Key Responsibilities:
To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract
Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management
To manage the agreed food cost targets in line with the agreed budget.
Record and maintain accurate pricing data for all commodities on the unit stock sheets
Recommend and promote new menu ideas and special food events/special days within the contract and work with the Company Executive Chef to develop new dishes for the business
To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
To ensure that the company food hygiene management system is in place and fully understood by all the team
To ensure that the kitchen team comply with the policy on personal hygiene and uniform
Ensure that there is a strict adherence to regulations where applicable
To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
Develop a relationship and seeking advice and guidance as necessary
To ensure cleaning rotas are operational throughout the food production and service areas
Encourage employees to work safely and lookout for the safety fellow workers and customers
Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job
With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching
Support all members of the team to reach their full potential and give them the opportunity to develop their career
Due to the nature of the contract, the requirement to intermittently review the food service in the evening and weekends, by attending site and supporting your Chef’s team
To conduct regular performance reviews with the team offering training and coaching when necessary
To conduct a formal appraisal each year with each member of the kitchen team using the company standard format
Actively recognise good performance in the team and promote the company reward and recognition scheme
To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery
Trade test all new culinary staff prior to job offers being made and take an active role in the selection of new team members
To actively seek out customer comment and feedback in respect of the service through face to face contact during service times
To work with the Management Team to agree actions following customer feedback
Be visible in the restaurant during service helping and supporting staff as well as communicating with customers
Keep up to date with latest trends in the foodservice industry and work with the team and the Executive Chef to introduce new ideas regularly
Ensure members of the culinary team receive customer service training and understands the importance of making every customer feel special and enjoy the experience of dining in our restaurant
To understand the catering budget and work to the agreed targets on food cost, labour hours, sundries, and wastage
Communicate daily and weekly financial targets to all members of the culinary team as appropriate
To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner
To work with the Management Team to identify efficiencies through innovative working practices
To be an active member of the management team and support colleagues in the achievement of their KPI’s
To attend all necessary training programmes to develop your own potential and enable your progress in the company
To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences
To support the Company Executive Chef in the development of the food offering
Maintain HACCP Standards.
SUPERVISORY RESPONSIBILITIES
Interview, select, train, supervise, counsel and discipline all employees in the department.
Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Skills

JOB REQUIREMENTS

Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
Must have minimum of 3 year experience in similar role
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable

Gender: Any

Nationality: Italian

LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
COMPUTER SKILLS
Working knowledge of various computer software programs.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school. Driver's License.

Job Details

Job Location: Sharjah, UAE
Company Industry: Catering/Food Services/Restaurants
Job Role: Management
Employment Status: Full time
Employment Type: Employee

Preferred Candidate

Career Level: Management
Years of Experience : Min: 3 Max: 4
Nationality: Italy
Degree: Bachelor's degree

Company Profile

Established in 2001, NStyle International is recognized as one of the region’s largest organically grown companies in the beauty sector offering premium beauty and grooming services to the over 50,000 male and female consumers that visit one of its stores spanning Bahrain, Kuwait, Jordan, UAE & Canada on a monthly basis. The company currently operates 25 branches and heralded in its global expansion into North America with a store opening in Montreal, Canada in November 2012 as part of its strategic growth into global markets via wholly owned and franchised stores.

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