Specialty Foods Chef

Roles and responsibilities

To ensure a smooth and efficient operation in the F&B department in relation to the company core process; thus directly impacting the opening of the leisure facility, delivering the experience and closing the leisure facility.

Accountable for the quality, consistency and production of the food.

Exhibits culinary talents by personally performing tasks while leading the staff

Develops and trains team to improve results

Supervises specialty restaurant kitchen shift operations and ensures standards and procedures are followed.

Setting and ensuring culinary standards and responsibilities are met

Recognizes quality products, presentations and flavor

• To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values
• To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
• To help achieve department and company objectives, action plans and key performance indicators
• To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
• Engage each guest as a unique individual and listen attentively to their requests
• Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement
• To assign responsibilities to subordinates, implementing multi-tasking principle
• To check subordinates’ performance periodically
• To establish a pool of qualified part time employees in conjunction with the Human Resources department
• To be a hand on manager and be present at all times in the operation, especially during busy periods
• To implement a flexible scheduling based on business patterns
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped
• To conduct monthly inventory checks on all operating equipment and supplies
• To control the requisitioning, storage and careful use of all operating equipment and supplies
• To conduct daily pre-shift briefings to employees on preparation, service and menu
• To liaise with the Food & Beverage department on daily operations and quality control
• To use, wherever possible, locally and seasonally available products in menus and "specials"
• To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests
• To be demanding and critical when it comes to operation standards
• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules are strictly adhered to
  

Essential:

• Specialized in specific section in the Outlet (example: Indian food, pizza or pastry items)
• 1-2 year’s same role or 4 years’ experience in Five Star Hotel or similar
• Good English skills both written and verbal
• Leadership Skills
• Problem solving skills
• Good attention to detail

Desired candidate profile

• Specialized in specific section in the Outlet (example: Indian food, pizza or pastry items)
• 1-2 year’s same role or 4 years’ experience in Five Star Hotel or similar
• Good English skills both written and verbal
• Leadership Skills
• Problem solving skills
• Good attention to detail
  To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules are strictly adhered to

Desirable:

• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 3-4 years’ experience as a Specialty Chef
• Ability to develop good working relationships with colleagues and management
• Multiple Language Skills (Native Language and English Language)