We are seeking an exceptionally skilled and versatile Head Chef who specializes in a wide range of cooking styles. As the culinary leader of our kitchen, you will be responsible for managing day-to-day operations, creating diverse menus, overseeing production, and ensuring the highest quality of food preparation. Your culinary expertise and creativity will play a pivotal role in exceeding customer expectations and enhancing our culinary, leading the kitchen team towards QHSE excellence, product excellence, and customer service excellence.**Responsibilities**:**1. Kitchen Management**:- Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants.- Conduct regular training sessions to enhance the skills of kitchen staff.- Schedule kitchen staff shifts and ensure adequate staffing levels during peak hours.**2. Cost Management**:- Designs the menu to maximize profit margins, considering ingredient costs and pricing each item accordingly.- Ensures ingredients meet quality standards and are used in a timely manner to prevent spoilage.- Conducts regular cost analyses and generates reports to assess kitchen performance against budgeted food costs.- Responsible for the custody and safekeeping of all the food inventory in the units, except those in the FoH.- Ensuring that all items in inventory are properly accounted for and that proper procedures are followed for the movement of all inventory and its documentation.- Ensuring that all receiving are properly accounted for and matched with the documentation.- Knowledge of food costing and Halal**3. Team Leadership**:- Lead and mentor the culinary team, providing guidance and support to chefs and kitchen staff.- Conduct training and development programs to enhance the skills of your team.**4. Menu Planning & Development**:- Develop innovative and appealing menus that align with the restaurant's concept and target audience.- Regularly update menus to incorporate seasonal ingredients and culinary trends.- Collaborate with the Executive KAYS or management team to ensure a balanced and profitable menu.**5. Food Preparation and Presentation**:- Oversee the preparation and presentation of all dishes to meet quality and consistency standards.- Ensure that kitchen staff follow recipes and portion control guidelines.- Monitor food costs and take corrective actions to maintain profitability.**6. Quality Control**:- Maintain high standards of food quality, taste, and presentation.- Conduct regular inspections of kitchen equipment to ensure proper functioning.- Implement and enforce health and safety standards in the kitchen.**7. Innovation and Creativity**:- Stay updated on culinary trends, emerging techniques, and new ingredients.- Introduce innovative concepts and menu items to keep the culinary offerings fresh and exciting.**8. Menu Creation**:- Develop and update a diverse and innovative menu that showcases a variety of cooking styles, taking into account seasonality and customer preferences.- Customize menus for special events and cater to unique client requests.**9. Client Engagement**:- Collaborate with clients to understand their preferences and requirements for special events, and menu customization.- Use customer feedback to enhance the dining experience continuously.**10. Regulatory Compliance**:- Abide by Operations Guidelines, and ISO Standard Operating Procedures (SOPs).- Ensure compliance with the client's specific rules, regulations, and roadmaps.**11. Paperwork and Documentation**:- Maintain all paperwork and documentation in compliance with internal SOPs.- Keep accurate records of all food-related activities and inspections.**12. Guest Chef Assignments**:- Be available to serve as a guest chef in other units as and when needed, ensuring the consistency of quality and standards.**13. Ad-Hoc Duties**:- Perform other ad-hoc duties as and when required to support the smooth operation of the kitchen and meet client expectations.**Qualifications**- Proven experience as a Head Chef with a minimum of 6 years in a large-volume restaurant establishment.- A culinary degree or equivalent culinary certification is preferred.- Extensive knowledge and proficiency in various cooking styles and international cuisines.- Exceptional leadership and management skills with a track record of effectively leading and mentoring culinary teams.- Strong organizational abilities to manage kitchen operations, including inventory, cost control, and staff scheduling.- In-depth understanding of food safety and sanitation regulations, including HACCP and ISO22000 standards.- Creative culinary skills, a passion for culinary innovation, and the ability to develop diverse and appealing dishes.**Requirements**:- Effective communication and teamwork abilities to collaborate with clients, kitchen staff, and management.- Strong problem-solving skills to adapt to dynamic culinary demands and
