Executive Chef

Description:

Holder of an Executive chef degree, or have had previous Industrial catering experience in Bakery/Pastry at the management level.
Basic knowledge of Operations and Management Information Computer Systems.
Internationally accepted hygiene training (HACCP).
EXPERIENCE:
Industrial Bakery/Pastry.
Minimum 10 years of international experience in hotel & catering, preferably in industrial catering and/or Bakery /Pastry processing/manufacturing.
Manage – task team of at least 50 people or more preferably in the food industry.
International work experience.
RESPONSIBILITIES:
INTERNAL
Review and authorize the manpower planning schedules as prepared by Executive Sous Chef or Sous Chef.
To take an active role in the training and development of all levels of staff with respect to technical skills and develop managerial skills within your departmental team.
To be totally competent in all areas of the Bakery & Pastry department with regard to methods and techniques.
To be involved in the recruitment and selection of all staff within the department, ensuring that the highest qualified staff are selected.
Ensure that all new employees are given a structure orientation and training in the department.
Monitor the work performance of all staff and ensure a work performance appraisal, annually.
Monitor all wastage reports as prepared by departmental staff and take corrective action whenever necessary.
Ensure that all materials and products used during production are of the highest quality.
Take an active role in the development of new food products.
Ensure all staff have received adequate training on restricted machinery and that complete records are kept.
Ensure that the staff maintains excellent standards of personal hygiene.
Ensure that all accidents are recorded and appropriate action is taken to prevent from happening again.
Responsible for the action taken following the receipt of a hygiene report.
All hot food should be blast chilled in accordance to Qatari health regulation and ensure that all Critical Control Points are being followed.
Ensure good working relations with Purchasing, Sales, Storeroom and Operations departments.
Ensure total flexibility within role and Bakery/Pastry department.
Inform General Manager of any problems or happenings in the Bakery/Pastry areas.
EXTERNAL
Ensure that all food products are presented in a creative, attractive, and professional manner in line with customer’s specifications.
Investigate in full all customer complaints, deviations from quality standards and deadlines, taking the necessary action and recording all findings.
To assist in any other department and to follow any reasonable request from their line manager/senior management team.