Executive Chef at Tariq Al-Ghanim LTD. – Kuwait

Duties and Responsibilities:

Standards

• Ensure all work is carried out as per the contract and client’s specification.
• Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well-presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management.
• Demonstrate excellence in all areas of preparation, presentation and service.
• Liaise with superior to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly.
• Assist Location Manager for adequate staff coverage by preparing and assigning duties and working hours to those under his supervision. Ensure compliance with the work schedule.
• Give directions and instructions to Cooks, Assistant Cooks and Kitchen Helpers.
• Develop recipes and prepare menus in consultation with Location Manager considering contract, client’s feed back and cost requirements.
• Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Forward requisition for Catering Manager’s approval, before issues are made by storekeeper. 
• Control incoming supplies from stores for quality, quantity, damage and spoilage.
• Oversee proper handling, packaging and storage of food stuffs in and ensure the stock rotation procedures are maintained.
• Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received from Location Manager.
• Control and supervise preparation of meals under approved methods and conditions (this includes taste, appearance and general acceptability to ensure a high level of customer satisfaction).
• Ensure smooth and timely supply of prepared/cooked food to all concerned units.
• Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality.
• Supervise periodic inventories.
• Execute additional/special menus/orders agreed between the management and client.
• Prepare ‘a la carte’ orders if required contractually or approved by the management.
• Oversee the service line from setup till the end of service.
• Ensure that all kitchen tools and equipments are in working order and inform the malfunctioning to the concerned immediately.
• Facilitate menu costing.
• Directly supervise the entire kitchen staff to ensure compliance with company’s directives and procedures and ensure high level of employee motivation.
• Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training. 
• Provide continuous learning and training to kitchen staff on various aspects of kitchen management.
• Perform any other task assigned by his superior within the scope of the job.
• Innovate and develop the recipes and introduce new dishes and cooking techniques to the work environment.

People

• Develop and maintain good working relationship with client through regular contacts.
• Handle every complaint/suggestion from clients with positive attitude, sincerity and promptness. Discuss all complaints/suggestions with superior for remedial action.
• Ensure that employees under his control are fully aware of their duties and responsibilities and have received company and client’s induction and that this is documented.
• Conduct regular meetings with staff to share mutual concerns, work practices, improvement plans and to communicate company’s policies, standards, objectives and other helpful information. 
• Lead and motivate co-staff by creating healthy work environment. 
• Maintain a professional and pleasant working relation with all his superiors and peers at all times.

QHSE

• Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system.
• Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and proper procedures are followed. In addition, where appropriate, take remedial action.
• Adhere to the QHSE rules and regulations of client.
• Use correct PPE and maintain them in good condition.
• Ensure proper usage and maintenance of all equipment’s.
• Conduct daily inspections of all areas ensuring compliance maintenance of hygiene standards.
• Arrange necessary QHSE training for staff in conjunction with the QHSE Manager on the hazards related to his job.
• Ensure that all the employees under his control are medically fit and a copy of their valid food handling certificate is available on site at all times.
• Ensure that all employees under his control maintain the highest possible standard of personal hygiene.
• Ensure that periodic pest control is done taking all necessary precautions to prevent food contamination.
• Should have knowledge of HACCP, ISO and accreditation standards.     

Management

• Monitor food cost and quality to ensure they meet the objectives and targets set by the manager.
• Ensure that procedures, instructions, and policies given by the management are clearly understood and implemented and monitored in the area of responsibility.