Head Chef

The Head chef must be organized, able to work in an in a fast-paced environment. Perform responsible and skilled work involved with the preparation and cooking of Em Sherif Sea Café recipes. Work involves supervisory responsibility for kitchen personnel and equipment to ensure proper sanitation, hygiene and safety.

Achieve operational objectives by:

• Contributing information and recommendations to strategic plans and reviews
• Preparing and completing action plans for the BOH team including daily responsibilities
• Adhering to production, productivity, quality, and customer-service standards
• Resolving BOH team issues
• Assist the Restaurant Manager in ensuring that all food items are calculated correctly to obtain maximum gross profit
• Ensure that proper cost saving measures are applied in the BOH
• Manage and supervise the Finishing kitchen and Preparation kitchen teams and the BOH daily operations to ensure that it operates efficiently
• Ensure proper communication between the Finishing kitchen and the Preparation kitchen
• Ensure proper and efficient communication between BOH and FOH staff by constantly communicating with the Assistant restaurant manager and Restaurant manager
• Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies, maximizing profits and minimizing costs
• Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
• Be responsible for identifying and following up on BOH maintenance issues
• Adhere to established Em Sherif standards of service quality, workplace health & safety, maintenance, hygiene & sanitation
• Delegate tasks among team members
• Implement all Em Sherif company policies, HACCP guidelines and all other applicable safety and quality control measures and goals at all times
• Be responsible for approving all prepared food items that leave the kitchen
• Be responsible for any food returned by the guest in a timely manner and correct the issue(s) immediately
• Ensure good management of the kitchen during service hours to keep production and quality at their highest standards
• Plan the quantity of food to be prepared for the coming shift
• Make sure that all preparations comply with Em Sherif’s recipe cards at all times
• Ensure that special requests are within recipe card limit and that it will not alter the quality of the dish
• Ensure that all food is presented for service in a timely manner and in the correct sequence
• Coordinate with the restaurant(s)’s service activities to have items prepared at scheduled time
• Spot kitchen problems and resolve them quickly and efficiently
• Communicate BOH queries and issues to the Restaurant Manager
• Instruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen
• Act as a replacement worker when short staffed
• Guarantee that fresh and dry products are being used as per the FIFO procedure
• Ensure temperature records and food labeling are maintained up to date
• Continuously check that products in Em Sherif kitchen are stored in proper containers at the appropriate temperatures
• Implement HACCP and other safety and quality control measures throughout the production process
• Ensure no unauthorized changes or use of logbooks, forms and checklists, recipes, etc. are applied
• Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency

• Revise and approve all requisition orders
• Submit purchase orders to the Restaurant manager
• Control and record all Preparation and Finishing kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable
• Supervise the receiving procedures; evaluate the quality and quantity of the received materials, waste percentage and the net yielded value
• Assist the Restaurant manager in identifying BOH training needs
• Ensure that BOH employees are treated fairly and equitably; strive to improve employee retention
• Communicate performance expectations for the BOH team in accordance with job descriptions…