Head Chef - Pastry & Bakery

Job Description

Primary Duties & responsibilities include but not limited to:

• Planning, controlling and directing the food preparation process and all culinary activities
• Overall responsibility for all the kitchen’s daily operations across the brand
• Assist management to design menus that enhance customers’ culinary experience while keeping up high quality and brand standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Manage day-to-day Kitchen operations and Culinary team
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
• Support management with required culinary proposals, Menu Pricing and Menu Innovation
• Track food costs while Managing Vendors to provide Standard Cost-efficient Products
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
• Implement and maintain Culinary Excellence Standards
• Train and manage kitchen personnel and supervise all culinary activities
• Standardize recipes and initiate and sustain research in the F&B industry.
• Develop all necessary manuals in liaison with the operations team
• Be responsible for vendor development, equipment sourcing and raw materials finalization.
• Augment production capacity when required and maintain quality controls consistently.
• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
• Prioritize F&B controls, ensure top quality and health, safety and hygiene both for products and equipment and maintain food cost at a minimum.
• Should monitor closely and continuously the activities of chefs and to ensure smooth food production
• Should be able to motivate and lead the team from the fore-front.
• Take up any related responsibilities handed over to you; by the management
• Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef
•  Managing food costs and maintaining profitability.
• Conducting regular inventory audits to ensure that there is sufficient stock of all necessary ingredients and supplies.
• Creating and enforcing standard operating procedures for food handling and storage to prevent contamination and foodborne illnesses.
• Collaborating with the front-of-house team to create innovative and visually appealing menu offerings that meet customer needs and preferences.

Skills

• Must have a good understanding of the business side of running a restaurant, including inventory management, food costs, and profit margins.
• Be able to develop and manage budgets, ensuring that food costs and other expenses are kept under control.
• Be able to communicate clearly and concisely, ensuring that all staff members understand their roles and responsibilities.
• Demonstrate strong conflict resolution skills and be able to handle customer complaints and other issues in a professional and effective manner.

Job Details

Job Location

Al Kuwait, Kuwait

Company Industry

Catering, Food Service, & Restaurant

Company Type

Unspecified

Job Role

Hospitality and Tourism

Employment Type

Full Time Employee

Monthly Salary Range

Unspecified

Number of Vacancies

1

Preferred Candidate

Residence Location

India

Nationality

India

APPLY NOW