Head Chef

Newrest

To prepare, produce and present food to the agreed standard
and in accordance with company policy and within food costs provided.

Major responsibilities of the Head Chef are to:

• To
  organize all the resources within the Kitchen and other areas.
• To
  ensure timely preparation of food as per set menu and within the set cost.
• To
  ensure quality, quantity and hygienic food is served with particular
  emphasis on presentation. To try and ensure minimum / no wastage (excess
  food balance).
• To
  plan for variety of preparations in the menu ensuring the satisfaction of
  the client and within the set cost norms.
• To be
  responsible for allocation of work to other kitchen staff.
• When
  required, to prepare and cook dishes.
• To
  ensure timely pre preparation / mis-en-place (wash, clean, cut
  vegetables, fruits, meat, chicken, fish and bakery products) and cooking.
• To
  ensure proper cleanliness of the kitchen area.
• To
  know and observe all safety rules and effectively supervise so as to
  ensure implementation of company HSE policy and discipline in the
  production area and by the staff.
• To
  follow Newrest Gulf HSE plan and achieve HSE targets.
• To
  ensure proper grooming and hygiene of self .and all production staff.
• To
  oversee/assist/sort out stores and maintain stores including meat, fish,
  vegetable and frozen items.
• To
  ensure that all required data are made available for the proper use of
  Unrest, and follow its methodology.
• Respect
  and follow up QHSE policies & must rules.

• Expertise in Continental cuisine, Strong culinary background, leadership in kitchen operations, and menu planning.
• Possess
  good leadership and training skills.
• Knowledgeable
  in HACCP.
• Good
  command in verbal and written English to meet business needs.
• Working
  experience in similar capacity with international chain hotels or catering
  is preferred.
• Knowledge
  of food, food hygiene (including hazard analysis and critical control
  points) and food preparation