Brand Chef

QUALIFICATION & EXPERIENCE:

• Minimum of 7-10 years – years of experience of which last 2 years in a Multi-country multi-outlets experience in similar environment is a plus.
• Previous experience, as a head chef in fine dining
• Skills and Abilities.
• Fluent in Spoken and written English.
• Excellent presentation skills.
• Should have excellent leadership skills.
• Excellent analytical skills and people management skills.
• Food development, Costing, Managing large team (10+employees)

ROLES AND RESPONSIBILITIES:

• Oversees the day-to-day operation of the kitchen, whilst working the line and monitoring quality and production.
• Coaches’ senior kitchen team members to devise innovative ideas in order to eliminate waste and improves yield.
• Ensures the food safety and HACCP standards applies at all times in the kitchen.
• Analyzes and advises the head chefs to maintain a more accurate monthly inventory.
• Oversees the operations to ensure the recipes as per standard · Ensures no items (existing & new) are missing on the menu.
• Undertakes spot checks to ensure and negotiates (when required) with suppliers along with procurement for best product and best value.
• Monitors new trends to propose new product ideas · Consistent creative presentation of food
• Innovates methods to improve efficiency.
• Reads basic financial reports and costs menus,
• Analyzes business volumes to optimize Inventory levels.
• Menu engineering – Analyzes fast and slow sellers and guest preferences ·
• Defines PAR stock levels (min. stock inventory levels) and analyses sales to ensure PAR levels are being met ·
• Analyzes fast and slow sellers as per sales revenues generated.
• Does Competitors landscape to ensure the quality and uniqueness of the product.
• Provides guidance to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching.
• To ensure succession plan for his team