Kitchen Manager

Leading regional hospitality group looking to hire Kitchen Managers or Head Chefs to join our hospitality group in Dubai, United Arab Emirates.Job profileA minimum of 10 years of cooking experience as a Kitchen Manager or Head ChefA minimum of 5 years of experience in Lebanese CuisineCooking diploma or food services managementExcellent time management and multitasking skills, and ability to prioritize tasksGood command of English and ArabicDuties and responsibilitiesSupervise the management of all the kitchen departments on a daily basisSupervise and control Food and Beverage (F&B) HOH operation according to company’s standards within agreed budgetary limitsInsure the same food consistency is achievedAssist in controlling and analyzing, on an on-going basis, the following: Quality levels of production and presentation including staff meals, Guest satisfaction, food costs, cleanliness, sanitation, and hygieneEstablish and maintain effective employee relationsAssist in conducting formal and on-the-job training sessions for kitchen employeesMaintain high quality and control system in the kitchenInsure all operational adjustments are made to insure targets, including COGsKeep track of all incidents that may occur in the food production areaCheck all food preparation to determine the type and quality of items to be preparedEnsure that all employees handle and use kitchen utensils and equipment properlyControl cooking procedures, portioning, garnishing and presentation of all dishesLiaise with purchasing department to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory controlLiaise with the Restaurant management to ensure a constantly good standard of food quality, efficient profitability and creative presentationMake recommendations to management for modernization of equipment, production methods, presentation and improved guest satisfactionCoordinate functions and activities with other head of departmentsAble to handle the pass area and coordination with the expaditerKnow the product we sell in details & menu descriptionAware of the sequence of service and how to serveFollow standard recipes, portion controls, and presentation specificationsFollow proper reporting procedures for accidents and incidents to ensure follow-up and preventionEnsure that all communication between the Front of House (FOH) and Back of House (BOH) is accurateAttend all daily briefings and de-briefings and bring suggestions for improvementAudit the kitchens and send reports and action plansTake care of all 3rd party auditsAssist in composing new recipes and menu ideasAssist in the inspection of physical aspects of all kitchen areas, cold rooms and equipmentEnsure that correct workplace health and safety regulations are maintainedEnsure that correct ordering and receiving procedures are followedCheck all food preparation to determine the type and quality of items to be preparedEnsure that all employees handle and use kitchen utensils and equipment properlyControl cooking procedures, portioning, garnishing and presentation of all dishesLiaise with purchasing department to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory controlLiaise with Restaurant Manager in order to ensure correct scheduling of employeesPlan and organize all training activities within the departmentImplement company culture and mindset in the kitchensConfirm kitchen schedulesInform on a daily basis the Operations Manager and management of all information related to the food production operationsInteract with management of other departments within areas of responsibility and develop solid working relationships with them