Head Chef - Umm al-Quwain City, United Arab Emirates - Palma Beach Resort

Palma Beach Resort

Verified Company

Umm al-Quwain City, United Arab Emirates

2 weeks ago

Posted by:

Ahmed Al-Mansouri

beBee Recruiter

Description

A Head Chef is responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience while seeking customer feedback, training staff, controlling costs, and covering all business needs.

You will be reporting to the General Manager Restaurants.

What will I be doing?

As a Head Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience.

A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly.

Specifically, you will be responsible for performing the following tasks to the highest standards:

Manage all aspects of the kitchen including operational, quality and administrative functions
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Ensuring adequate resources are available according to business needs
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Ensure team members have an uptodate knowledge of menu items, special promotions, functions and events
Maintain good communication and work relationships in all hotel areas
Ensure that staffing levels are maintained to cover business demands
Ensure monthly communication meetings are conducted and postmeeting minutes generated
Manage staff performance issues in compliance with company policies and procedures
Recruit, manage, train and develop the kitchen team
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
Manage financial performance of the department so all planning is in line with hotel objectives
Ensure food control systems are adhered to so margins are on target
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
Be environmentally aware