KEY POSITION ACCOUNTABILITIES
Develop and implement procedures which are conducive to the brand guidelines to ensure a successful working relationships is maintained between Bin Hendi Enterprise and it s respective Brand partners/Brand specific policies. Responsible for the overall management of the kitchen which includes, ensuring that daily checks are done, managing the junior team members and being accountable for the quality standards of the food being served. Ultimately accountable for the implementation of safety and hygiene systems, ensuring that the kitchen meets acceptable standards and passes all internal and external audit requirements. Communicate any information to the relevant team members, which includes information on stock levels, best working practices, quality control in accordance with the company standards. Ensure that all food preparation and food levels are consistent with quality and quantity standards, by conducting frequent quality checks of dishes to ensure that the kitchen is providing the best service possible Manage the controls of storage of all food items by minimizing spoilage, par levels of stock, daily production lists , waste, and exercising strict portion control to minimize cost impact on the business. Ensure that subordinates follow guidelines and standard operating procedures whick includes, working in line with set recopies and in line with the operational manual to ensure that a consistent level of service is provided. Drives the maintenance of the Fidelio inventory system to ensure that the ordering and receiving procedure meets the culinary operation s demands. Research and monitor best market practice to bring new and innovative ideas when developing menu cycles so we are seen as a progressive and forward-thinking company. Manage the culinary team which includes, fair and dynamic scheduling, recruitment practices, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce. Develop junior employees on standard operating procedures detailed in the operational manual which includes, correct use of machinery and equipment, regular cleaning methods and monitoring the deep cleaning schedule to ensure that the kitchen is in line with stringent audit requirements and ensuring that the employee s performance is monitored. Perform other duties as requested by the Line Manager.
2 year experience at the Head Chef level
Good understanding of the English & Arabic language and ability to learn
Degree/qualification in culinary arts
Basic computer skills
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