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  • Head Chef

  • Location:  Iraq
  • Posted On: on 19/7/18

Job Specification

  • Number of Vacancies: 1
  • Job Type: Full-time
  • Experience: 6 to 8 years
  • Job Code: JB108678
  • Expiry Date: Oct 19, 2018

Job Summary

  • Functional Area: Other
  • Job Role: Head Chef
  • Location:  Iraq

Job Description

  • A head chef oversees many diverse aspects of a restaurant or eatery. 
  • They manage and work closely with other cooks, create menu items and determine food inventory needs. 
  • A head chef is expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines.
  • To plan the yearly food revenue and profit target.
  • Manage menu preparation and pricing. 
  • Maintain sensitivity to local cultural traditions and follow to religious beliefs in preparation and services of all food on premises.
  • Manage the preparation and presentation of food products to ensure quality at all times
  • Monitor and check guest satisfaction.
  • Implement procedures to minimize wastage and over-production.
  • Ensure standards of presentation and preparation of food items meet the organization’s standard.
  • Direct and coordinate the daily activities of the kitchens.
  • Train and guide new members of the team, putting in place proper orientation training and ongoing training and development for team member.s
  • Manage relationships and contracts with suppliers.
  • Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
  • Report and take appropriate action to correct any health or safety hazard.
  • Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
  • Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens.
  • Ensure all work areas in the kitchen are kept tidy and clean.
  • Attend guest and official functions as a representative of the executive team.
  • Contribute to controlling costs and improving gross profit margins.
  • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. 
  • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
  • Can cook international dishes such as Arabic, Italian, Asian, Indian, Mexican etc. 
  • Prepare and follow budgets as per given module criteria. 
  • Apply energy saving practices when using cooking equipment. 
  • Know kitchen technological properties of food ingredients. 
  • Know special equipment and can operate it with instructions. 
  • Account for the cooking times of the meals. 
  • Report inventory and complete purchase orders. 
  • Account for storage losses.
  • To be familiar with all internal business regulations.
  • Conclude material use for meals and dishes, calculate costs and account for material wastage.
  • Set priorities and acts accordingly. 
  • Creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. 
  • Continued efficiency of the kitchen and production of consistent, quality food. 
  • Overall responsibility for daily operations in the kitchen.
  • Liaising with purchasing companies for food orders.
  • To ensure all menus are constantly updated, paying special attention to seasonal availability.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
  • To liaise with management daily regarding special requirements. 
  • To ensure that maintenance problems are promptly reported.
  • To ensure all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment. 
  • To assist with regular stock take as and when required.
Skills and Qualifications:
  • Qualification in Culinary or Management and you should have a professional chefs training course.
  • at least 6-8 experience 
  • Speaks English (Arabic is a plus).
  • Basic Food Hygiene Certificate
  • Positive attitude
  • Good communication skills
  • Ability to work under pressure
  • Ability to work on own or in teams
  • Approaches food in a creative way
  • Strong training and team motivating skills
  • Commitment to delivering high levels of customer service
  • Excellent planning and organizing skills
  • Cleanliness of presentation 
  • Creativity 
  • Accuracy of following recipe 
  • Achieves food margin
  • Strong leadership skills Leadership
  • Delivers Company Standards

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