Catering Operations Head/Chef -Dubai

Full Job Description

NOTE: To avoid spamming with irrelevant resumes, we suggest genuinely interested candidates to read through the entire job description to understand and verify the suitability of your profile for this role before applying. If the relevant skills/experiences are not highlighted/included to standout from rest of the profiles then please elaborate it so that we can choose the apt candidates easily. Please ensure that your CV is customized for this particular role by highlighting the most relevant expertise required for this role as managers tend to reject generic profiles that may not look like exact match for this role. This is a “Plug and Play” role to get risk-free quick-results for a family business. Due to our limited time/resources, only shortlisted candidates can be contacted but we would always consider your profile for other suitable roles. Salary depends on candidate’s skills, experience and other attributes. Hiring preference depends on candidates’ expertise and other attributes which are suitable for client’s customer demographics to gain better revenue/customer experience.

• Train, supervise, counsel, and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Closely work with HR to recruit and hire staff, including cooks and other kitchen workers.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct Chefs and other workers in the preparation, cooking, garnishing, and presentation of food.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with in house nutritionist to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Check the quantity and quality of received products.
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations.

• 5-7 years of supervisory experience especially in similar industry
• Knowledge of current culinary trends within the region.
• Ability to write reports, business correspondence and procedural manuals.
• Western Quality and HACCP standards of Saudi Arabia
• Excellent understanding of inventory management and wastage process