Java FSD - Dubai, United Arab Emirates - Dice

Description

About therole

The role ofExecutive Chef is to work with Manager Operation Culinary andQuality assurance on managing the food production and qualityimprovement, ensure food safety management standards areimplemented and followed at all times in all working Oversites allaspects pertaining to the control of food production cost, monitorregular standards of food production to ensure highest level offood quality in all kitchens, assist in designing, implementing andoverseeing special events and special food

In thisposition, the responsibilities include, but not limited to, thefollowing:

Manage and execute food production activities for entire departmentby overseeing day to day productions which includes menu planningand

Createand develop new recipe in line with customer demands and salestrends, concepts, plan proper food rotation to ensure QDF foodoffer are innovative and

Coordinatewith Sous Chef to update and verify work assignment for kitchenteam as per specific sections to ensure all food production iscovered

Conduct the internal production audit with the help of Sous chef toensure all the production areas (including chillers, freezers,storage areas, decanting rooms) are maintain clean and tidy alwaysand submit the report to the Line

Maintainand monitor hygiene, health and safety standards and monitor thatHACCP (Hazard Analysis and Critical Control Point) are adhered andrecording the

Requirements

Qualifications:

The successful candidate should have minimum Bachelor s degree andFood safety level

You shouldhave minimum of 5 years relevant experience preferably as anExecutive Sous Chef in a 5 star International

You shouldbe very aware of the latest culinary trend and

Experienceand certification in HACCP is

Anexperience in Italian cuisine OR European cuisine is highlydesirable

BehavioralCompetencies:

Always Punctual and able to manage self to attend work to theassignedschedule

Does not deviate from assigned tasks without prior communication toline manager

Able to project a professional image at all times toguests

Follows uniform and appearance standards as prescribed by BFLCoperations

Follows strict standards of personal hygiene as per BFLC operationsstandards, smells fresh and is well

Minimizesabsences and communicates correctly if any absence isnecessary

Strives to develop self through an attitude of learn something newevery day attends all offered training courses and makes bestefforts to understand the brand, its menus and vision on a daily

Aids teammembers in their day to daytasks

NeverSays its not my job

Followsinstructions from line managers to the letter and often strives tocomplete a task to its maximum

Goes theextra mile and completes tasks without beingasked

Supports and develops new team members with coaching/ Training andtips on how to accomplish tasks more

Goes theextra mile and completes tasks without beingasked

Supports and develops new team members with coaching/ Training andtips on how to accomplish tasks more