GROUP DEVELOPMENT CHEF

The Group chef/development chef is responsible for assisting the Executive chef in working towards achieving the company’s vision and strategy in terms of providing innovative, high quality and simplistic food in line with the company’s value proposition. In achieving this there will be the need to coordinate and effectively communicate with the FOH, Retail and Education Managers to give a cohesive and professional approach to the customer.

To work closely with the Finance and Procurement department to ensure the highest quality of products and services are purchased in line with financial and budgetary requirements

• Reports to Executive Chef

Responsibilities

• Development of new recipes for and to main menu, catering, specials, promotions, master classes and special requests to the company’s standards and FC%.
• Train and develop head chefs in stores
• Working closely with Procurement and kitchen coordinator to maintain and build supplier relationships
• BOH Cost Managemen
• Maintaining of star chef/Nav reports
• Daily and Weekly Reports
• Regular store audits
• Manage Human Resources
• Communicate and Coordinate with Other Managers
• To ensure the financial objectives of the department are met and where ever possible exceeded
• Supervises all staff within BOH and coordinates with other departments to ensure all requirements are met
• To work with other departments where ever necessary to ensure the smooth and efficient running of the department
• Flexibility in working conditions to include working hours and locations. Dealing with customers can be a highly pressurised job and the person must be able to manage this without compromising service levels of management skills

Key Skills

• Communication and listening skills at least at an above average level: English both verbal and written essential
• Time Management
• Computer skills at least at an operational level with basic MS Office skills – to be able to handle the daily documentation and ensure effective usage of equipment.
• Stress Resistance – to cope with high workload
• Customer Orientation – to value customers and provide the highest possible customer service
• Teamwork – willing to support and share responsibilities of the team in terms of over time, shift work etc.
• Problem Solving/Innovativeness – look at situations from different angles and find new approaches
• Emotional Intelligence/Soft Skills – to act in a multicultural environment and understand human nature, the behaviour and needs of customers, supervisors and colleagues and be able to co-operate with them

Essential Requirements

• Strong kitchen background and a relevant qualification – Catering qualification in Catering Management and where possible business management
• 3 years experience as a Head Chef or Exec. Sous Chef in a similar organisation
• Knowledge of the Internet, MS Office and Email essential, where possible knowledge or experience with Nav system
• Open to Westerners based anywhere now

Salary/Compensation

• Salary to be used as a guide only and will reflect experience levels and interview performance
• Salary is between 15k -18k AED per month total package
• TAX FREE Salary

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