Head Chef

4 days ago

Kuwait City, Al Asimah Al-Fozan Enterprises General Trading & Contracting Co. Full time
Responsibilities
  1. Leads kitchen team & entire operations in Executive Chef's absence.
  2. Provides training and guidance to Sous Chef, Chef de Partie, and cooks, including line cooking, food preparation, and dish plating.
  3. Oversees and organizes kitchen stock and ingredients.
  4. Assigns tasks and supervises chefs and cooks in the preparation and presentation of food.
  5. Maintains control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
  6. Resolves issues as they arise to ensure customers receive their orders in a timely manner.
  7. Ensures that all kitchen and wait staff adhere to food safety and hygiene regulations to maintain a clean and sanitary kitchen.
  8. Ensures a first-in, first-out food rotation system and verifies that all food products are properly dated and organized for quality assurance.
  9. Keeps cooking stations stocked, especially before and during prime operation hours.
  10. Hires and trains new kitchen employees to restaurant and kitchen standards.
  11. Manages food and product ordering by keeping detailed records, minimizing waste, and working with existing systems to improve waste reduction and manage budgetary concerns.
  12. Supervises all food preparation and presentation to ensure quality and restaurant standards.
  13. Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
  14. Verifies that food storage units meet standards and are consistently well-managed.
  15. Assists Executive Chef with menu creation and coordinates with restaurant management on supply ordering, budget, kitchen efficiency, and staffing.
  16. Must have excellent attention to detail to ensure that all food is prepared to high quality and presentation standards.
  17. Possesses a deep understanding of different flavor profiles, ingredient combinations, and food pairings to create unique dishes.
  18. Possesses an acute sense of taste and smell to detect subtle variations in flavor and texture.
  19. Demonstrates strong conflict resolution skills and can handle customer complaints and other issues professionally and effectively.

Skills

  • Knowledge of restaurant regulations, procedures, and new trends.
  • Leadership, management, and a positive attitude to learn and train staff.
  • Ability to work under pressure, self-motivated, and possess creative problem-solving skills.
  • Working knowledge of various computer skills and programs, including MS Office.
  • Strong decision-making skills and ability to handle pressure well.
  • Knowledge of various cooking methods, ingredients, and procedures.
  • Familiarity with industry's best practices.
  • Leadership, creativity, and hand-eye coordination.
  • Time-management skills.
  • Ability to deal with uncertainty.
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