Head Chef

Description

Summary: Oversee all kitchen operations, including preparation, baking, quality control, and hygiene, while managing menu development, staff training, and inventory. Highlights: 1. Oversee all kitchen operations and production 2. Develop and update diverse menu items like manakish and fatayer 3. Manage staff training, quality control, and inventory coordination Key Responsibilities * Oversee all kitchen operations including preparation, baking, quality control, and hygiene. * Develop and update menu items, especially different types of manakish and fatayer. * Manage food cost, portion control, and wastage levels. * Ensure staff are trained in safety, sanitation, and food handling standards. * Coordinate with procurement for timely ordering of ingredients and supplies. * Conduct regular performance evaluations and provide feedback to kitchen staff. * Implement production schedules to ensure timely service during peak hours. * Kitchen Operations \& Production Oversight: Supervise and coordinate all kitchen activities, including dough preparation, fillings, oven operations, and display. * Ensure timely and consistent preparation and baking of products according to standard recipes. * Monitor daily par levels and ensure proper planning for AM/PM shift transitions. * Conduct regular on\-the\-job training for: Dough preparation techniques, Oven handling, Menu knowledge, Hygiene and cleanliness standards. * Ensure cleaning schedules are followed and that all staff know their tasks (especially given issues noted in evaluations). * Quality Control \& Hygiene: Inspect workstations for proper sanitation and cleanliness, Monitor ingredient freshness, dough shelf life, and adherence to storage guidelines. * Handle scheduling conflicts and redistribute tasks if staff are absent or underperforming. * Inventory \& Raw Material Coordination: Collaborate with purchasing or inventory team to ensure the availability of ingredients and supplies, Track usage of raw materials and coordinate with staff to avoid “86” items (out\-of\-stock), Implement and maintain ingredient par levels. * Problem Solving \& Communication. * Resolve internal kitchen conflicts and motivate the team to maintain performance. * Communicate effectively with management about staff issues, supply shortages, or maintenance needs. Compensation \& Benefits * Competitive salary based on experience * Opportunities for growth and skill Job Type: Full\-time