Chef ( Asian - Indian - Arabic Dishes)

The Central Kitchen Chef is responsible for managing all culinary activities within a centralized kitchen facility. This includes overseeing food preparation, menu planning, quality control, inventory management, and kitchen staff supervision. The Chef ensures that all meals prepared in the central kitchen meet the highest standards of quality, taste, and presentation, while adhering to food safety and sanitation regulations.

must be able to produce Asian - Indian - Arabic dishes

[email protected]

Key Responsibilities
1. Menu Planning and Development:
 Develop innovative and cost-effective menus that meet the culinary preferences and dietary requirements of the target audience.
 Collaborate with management and nutritionists to create balanced and nutritious meal options.
2. Food Preparation and Production:
 Supervise and participate in food preparation activities, including chopping, cooking, and plating.
 Ensure that food production processes are efficient, timely, and meet quality standards.
 Monitor portion control and food wastage to minimize costs.
3. Quality Control:
 Conduct regular quality checks on ingredients and finished dishes to ensure consistency and adherence to standards.
 Implement quality control procedures to maintain food safety and hygiene standards.
 Address any issues related to food quality promptly and effectively.
4. Inventory Management:
 Manage inventory levels of food supplies and ingredients.
 Place orders for ingredients and kitchen supplies as needed, ensuring timely delivery and optimal stock levels.
 Monitor inventory usage and implement strategies to minimize waste and reduce costs.
5. Staff Supervision and Training:
 Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
 Provide ongoing training and coaching to kitchen staff to ensure consistent performance and skill development.
 Foster a positive work environment that promotes teamwork, creativity, and professional growth.
6. Kitchen Operations Management:
 Oversee kitchen operations, including scheduling, budgeting, and equipment maintenance.
 Collaborate with other departments (e.g., logistics, procurement) to streamline operations and maximize efficiency.
 Implement and enforce safety and sanitation standards in the kitchen.
7. Menu Costing and Budgeting:
 Calculate food costs, analyze pricing, and set menu prices to ensure profitability.
 Monitor budget performance and take corrective actions as needed to control costs and optimize financial results.
8. Recipe Manual:
 Creating a recipe manual involves detailed planning, organization, and clear communication to ensure that recipes are easy to follow and consistently produce high-quality results.
9. Additional Duties:
 Perform other tasks as assigned by the operation supervisor or management.

Requirements
1. Proven experience as a Chef or Kitchen Manager, preferably in a centralized kitchen environment.
2. Culinary degree or relevant certification from a culinary institution.
3. Strong knowledge of food safety and sanitation regulations.
4. Excellent leadership and interpersonal skills.
5. Ability to multitask and work efficiently in a fast-paced environment.
6. Creative thinking and problem-solving abilities.
7. Strong organizational and time management skills.
8. Proficiency in menu planning, recipe development, and cost control.
9. Familiarity with kitchen equipment and inventory management systems.
10. Flexibility to work evenings, weekends, and holidays as needed.