19 Mar 2023
Full-Time Executive Chef at Seafood Restaurant – Al Harajah
We are now taking applications for an Executive Chef who will deliver cuisine and service while building strong, positive, and long-lasting connections with our residents and visitors. You will be in charge of the culinary and dining teams and will collaborate closely with the Managers to deliver a unique experience.
Job Title : Executive Chef at Seafood Restaurant
Location : Al Harajah, Aseer, Saudi Arabia
Salary : $ 28.28 per hour.
Company : Bombay Bistro
Job Type : Full-Time
- Maintaining productivity means following the daily meals to the letter. At all times, maintain Aramark’s meal options and food quality. Full compliance with Operational Excellence essentials such as waste management, consistent menus, recipes, and ingredients, and labor needs.. Know your whole supply chain from beginning to finish, and only work with certified providers. Knowledge of the Food Framework and its implementation. Verify the estimated consumption of food for requests and purchases. Keep all of your equipment in good working order.
- The Operational System is intertwined with the process of producing food. Ensure that all aspects of food preparation, manufacturing, presentation, and service are completed on time and accurately. All of the cooks are closely supervised to achieve the greatest degree of quality. The kitchen’s executive chef and executive chef de cuisine. You can see where you’re going from here. Make sure your workers have a happy place to come to work. The group gathers in a circle. Checklists and performance metrics are only the beginning of the information you should keep track of. You need to be able to multitask and keep things simple to be successful.
- Food prices, controls, and compliance must all be taken care of in order to keep costs down. Organize your supplies and meals, Ensure that the food and service you get meet or exceed your expectations at all times
- Guest food items are improved and developed. Respond to the market and visitors’ current and anticipated needs. Make a different selection from the menu. Use market research to create new menu items and products.
- Culinary and kitchen operations must meet occupational and environmental safety regulations. Adhere to all policies, regulations, and laws, including safety, health, and wage-and-hour.
- Giving employees greater responsibility will improve customer service quality. Make it very clear to your employees what they may and cannot do. Ensure that your employees are regularly trained on how to suit the demands of your visitors.
- Precautions should be communicated to employees, process codes established, and safety-related actions should be tracked..
- To assure that their department’s operations comply with federal and state employment and civil rights laws, administrators are responsible for hiring new employees and educating and developing existing employees. Additional duties include reacting to and addressing concerns made by employees.
- Keeping an eye on profit and loss is a need. It covers the whole expense of running a kitchen or restaurant. Set a budget and manage it using forecasts. Preparation and monitoring of a food supply
- In charge of maintaining an information system that tracks and records food and supply costs, monitors expenditures vs budget objectives, forecasts upcoming purchases and storage requirements, as well as aids in budget preparation.
- An Executive Chef’s Two Years of Experience A proven ability to keep up with the latest culinary trends, as well as a strong foundation in cooking Maintains the firm’s highest standards while implementing corporate rules.
- Chef may be used to build marketing strategies and promotional menu items that will increase sales in the primary language(s) of the workplace. Must have a positive frame of mind and participate in the hotel’s Leadership Committee as a member.
- Superior skills in both interpersonal interaction and problem-solving restaurant management expertise, including training and supervision responsibilities, in both the kitchen and the service line A strong work ethic that includes being on time, reliable, cooperative, and focused on the team’s success.
- GED or high school graduation, six years of culinary, food and beverage, or a comparable professional experience Culinary Arts, Hotel and Restaurant Management, or a similar 2-year degree from an approved college or university Those with at least four years of experience in the culinary, food, or beverage industry
- past expertise in the proactive management of team members, Nutritionists are recommended but not necessary, and Dietitians are encouraged but not required. A check for criminal history and drug use is necessary here.