Head Chef, PIC – Hot and Cold Kitchen, and Pastry Section
AROUND THE BLOCK INVESTMENTS LLC
مجموع سنوات الخبرة :9 years, 4 أشهر
Responsibilities:
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Collaborate with front-of-house staff to provide a premium dining experience.
• Maintained well-organized mise-en-place, ensuring efficient and consistent kitchen work spaces.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Managed food cost controls to contribute to Food and Beverage revenue.
• Ensure all the Dubai Municipality and HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time.
• Meticulously checked delivery contents to verify product quality and quantity.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Monitored line work processes to maintain consistency in quality, quantity and presentation.
• Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.
• Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Sanitized equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Ensure compliance with food hygiene and Health and Safety standards.
Responsibilities:
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Arranged for kitchen equipment maintenance and repair when needed.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored kitchen staff to prepare each for demanding roles.
• Obtained fresh, local ingredients to lower grocery costs.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Hired, managed, and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Created recipes and prepared advanced dishes.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Placed orders to restock items before supplies ran out.
• Cooked memorable dishes that brought new customers into establishment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Interacted with guests to obtain feedback on product quality and service levels.
Responsibilities:
• Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on dining.
• Establish training procedures and guidelines and implement new procedures to strengthen quality performance.
• Ensure employees are following appropriate personal hygiene procedures.
• Oversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion control.
• Proficient in every station. Expedite during service volume, ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature.
• Maintain proper sanitation standards, confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food and safety and handling policies and procedures.
• Keeping the workstation and kitchen equipment clean, organized and sanitized.
• Assist in loss prevention measures, control waste, and rotate product.
• Collaborate with the Executive Head Chef in menu writing of recipes and menu development.
• Assist with monthly inventory.
• Verify receiving process, cooking, proper cooling and storage of high risk foods.
• Ensure that no unauthorized persons are allowed in the food preparation area/kitchen
• Follow up food related complaints.
• Conduct in-house self-inspections of daily operations on a
periodic basis to ensure that food safety policies and procedures are followed.
Responsibilities:
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Creating food of the highest quality and to the standards of the Head Chef.
• To supervise the mise en place and cooking of food for service, ensuring the highest of standards are maintained.
• To ensure my section is kept to the highest standard of cleanliness.
• To ensure that each member of my team is fully conversant and comply with the Health, Safety and Hygiene regulations.
• To ensure my section and fridges are kept clean and that there is a proper rotation of stock in the fridges.
• To ensure to give a proper hand over to the next shift/Sous Chef and that all the mise en place is in order before I finish my duty and before I go on my days off.
• Making sure my station is properly stocked with food and equipment.
• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Reports and tracks food waste or equipment issues to the Sous Chef.
• Placed orders to restock items before supplies ran out.
• Plated meals paying special attention to garnishes and overall presentation.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Responsibilities:
• Undertake food preparation and cooking on day to day basis in a kitchen section directed by the Head Chef, and ensure consistency, quality and presentation of dish.
• To maintain and manage required high operational and personal standard of hygiene and presentation at all times in compliance with the Food Safety Act.
• Follow the rules set and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.
• Help to prevent waste of food and over-production to mise en place, and keep food order from store or supplies to a minimum.
• Placed orders to restock items before supplies ran out.
• To ensure that all foods served under my control are served and held at the required temperatures.
• Operated all kitchen equipment safely to prevent injuries.
• Ensure accurate records are maintained as directed by the Head Chef.
• Ensure that the handing over procedure and opening up/closing down procedures are complied to, with emphasis on safety and security.
Responsibilities:
• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Preparing the daily mise en place and food production in different sections of the main kitchen.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Ensure proper portion, arrangement, and food garnish.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Following all safety and sanitation policies when handling food and beverage.
• Rotated stock to use items before expiration date.
Responsibilities:
• To assist in service under guidance from your, , or The Executive Chef.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including
fridges/freezers, countertops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times.
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie / Sous Chef in a timely fashion.
• Prepares lists of food products required for station for Sous Chef order and approval.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environmental policies and programs as required.
Responsibilities:
• Take part in the creation of recipes and the preparation of advanced items.
• Preparing menus in collaboration with Head Chef and Sous Chef.
• Ensuring adequacy of supplies at the cooking stations.
• Preparing ingredients that should be frequently available (vegetables, spices etc.).
• Follow the guidance of the Executive or Sous Chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Responsibilities:
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To monitor stock movement and be responsible for ordering on your section
• To learn and record skills and recipes from other members of the department
• To report any maintenance issues to the Head Chef immediately
• To ensure all statutory regulations are adhered to, such as food hygiene policies
• To be flexible and willing to help the restaurant kitchen at busy times if required.