Vacancy Number: 968                 
Description:                        
Our client an authentic Indian Restaurant which was opened in March 2002 and will soon open another branch in Dubai. In-line with this growth, we seek for them competitive professionals to join their growing team.                         
                                   
Location: Dubai                 
Industry: Restaurants / Catering                       
Staff Level: Middle Management                     
Education requirement: Degree Holder                     
Industry experience required: 5 years            
Experience in the same role: 3 years               
Salary: AED 2000 up to 3500    
Other Benefits: Accommodation, Medical Insurance, Food allowance ,flight ticket ,Tips                 
Requirements
Details: As a Head Chef you will be responsible  for many diverse aspects of the restaurant  and  are required to  manage and work closely with other cooks, create menu items and determine food inventory needs. Ensure the smooth operation of the Restaurant by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.   Your Main Duties would include:   •Producing and maintaining a high standard of food preparation and presentation •Writing standard recipes which allow the Restaurant to run at an acceptable food cost.  •Assist in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees. •Monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses. •Develop menus, buffets and  specials  which meet the needs and which comply with company and hotel policies and procedures and minimum standards •Maximizing employee productivity and morale and consistently maintain discipline following guidelines and local legislation. •Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.  •Maintain good working relationship with colleagues and all other departments. •Have a complete understanding of company policies and adhere to them relating to fire, hygiene and safety. •Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. •Maintain and enforce good hygiene and sanitation procedures. •Identify market needs and trends in terms of food for both hotel guests and local market, and monitor and analyze the menus and products of competitive restaurants.