Executive Chef

• To develop the recipes as per menu requirement
• Assemble suppliers/brands/products/prices list of each menu item
• To establish recipe costing of each finished product
• Set par level for each produces at each outlet
• Comply with managers and suppliers to maintain production parameters
• Establish stock par level for outlets and stores
• Organize delivery schedules with the coordination of restaurant managers
• Assist management in proper equipment / small ware selection
• Coordinate with contractors for proper equipment/machines installation
• Set COGS and wastage targets for each outlet to achieve the budgeted profitability goals
• Overall responsibility for daily productions in the main kitchen
• To be in control and aware at all the time food costs percentages
• Maintain high-level of food quality and taste in all the Outlets assigned under the supervision
• To ensure that FIFO, stock order plan, inventories, and SOPs are well maintained in all branches
• To assist with the preparation of budgets and aim to achieve the budget gross profit
• To assist with the operations manager and other departments for payroll, staff scheduling, kitchen cleaning schedule, maintenance schedule, etc.
• To provide training and development for staff in kitchen procedures and productions
• To provide and record a program of basic training for all new staff and to communicate performance and development issues on regular basis in order to report to the operations manager
• To ensure the kitchen is run in the same professional manner when the management is not nearby
• To ensure effective daily communication with relevant departments and restaurant manager
• To liaise with the management and implement new menu’s when required
• To ensure all statutory regulations are adhered to and to ensure that all employees are trained to uphold the condition of the food hygiene and HACCP policies
• To be flexible with duty hours and willing to help restaurant managers during busy hours as required
• To directly approach guests and have their personal feedback about the quality and taste of food served
• To comply with all company policies and procedures to ensure that all statutory regulations are observed and that the department complies with these requirements

Job Types: Full-time, Permanent

Pay: Up to BD3,000.000 per month

Ability to commute/relocate:

• Manama: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• Are you currently in Bahrain? If Yes, how soon can you join?
• What are your Current and Expected Salary details (all-inclusive) in Bahraini Dinars?
• Describe your work experience as a Executive Chef in an Miami Brasserie Cuisine Restaurant.

Education:

• Bachelor's (Preferred)

Experience:

• Multi-Cuisine: 5 years (Preferred)
• Fine / Casual Dining: 8 years (Preferred)
• Recipe Costing, Inventory Management, Recipe Development: 8 years (Preferred)
• Miami Brasserie Cuisine - Executive Chef: 5 years (Preferred)
• Executive Chef: 5 years (Preferred)

Language:

• English (Preferred)

License/Certification:

• Food Safety Certification (Preferred)

Willingness to travel:

• 25% (Preferred)