We Are Looking For A Head Chef, Executive Chef (ALREADY IN BAHRAIN)

Ensuring promptness, freshness, and quality of dishes.
• Coordinating cook’s tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase
orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Beware of current and new market trends, get creative and think out of the box for new ideas.
• Overseeing purchases to stay with in the set budgets.
• To reduce wastage and to make better use of wastage if possible.
• Attend weekly meeting or whenever meeting is called for.
• Conduct daily briefing of kitchen staff.
• Ensure that there is proper communication between inter department (Butchery,Bakery, Dispatch,
Purchase, Service Staff) etc to avoid miscommunication and errors that result in dissatisfying
customers experience or reducing the ability to increase sales .
• Conducting product research and sourcing new suppliers and vendors.
• Sourcing materials, goods, products, and services and negotiating the best or most cost-effective
contracts and deals.
• Performing inventory inspections and reordering supplies and stock as necessary.
• Conducting market research to keep abreast of emerging trends and business opportunities.
Attending product launches and networking with industry professionals.
• Establishing professional relationships with vendors and suppliers.
• Ensuring all stock received is as per receiving standards, no damaged items received, shelf life is
within the consumption period.
• Avoid “Non-Availability” of raw materials in the restaurant.
• Each item should have at-least 2 to 3 alternative suppliers, with brand preferences.
• Ensure that restaurant is following proper FIFO methods and all items have days dots.
• Forecast, project and summarize purchases for the month, there has to be significant saving.