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DEPARTMENT: Back of House
REPORTS TO: Operations Director
OVERALL SUMMARY: Etci Mehmet's Head Chef will need to be experienced in Turkish Steakhouse cuisine, with a passion and energy for people, and a unique flair for delivering excellent culinary service to our guests. In conjunction with the General Manager, you will prepare the restaurants F&B offers in line with the restaurants positioning (market, competition etc.) and brand policy. The Head Chef will innovate and diversify the services offered to guests, while managing and motivating the kitchen staff in order to offer a high standard of service to our guests. While in the role of Head Chef you will be responsible for food hygiene, safety, and quality in the restaurant, and meeting the department's quantitative and qualitative targets.
MAIN RESPONSIBILITIES:
Customer relations
Adapts to any specific requests made by customers.
Is regularly available in the restaurant.
Heeds any remarks made by customers.
Makes suggestions for tailor-made services on offer at the restaurant.
Professional techniques / Production
Is jointly responsible for ensuring respect of job descriptions.
Organises and supervises food preparations in line with the occupancy and consumption forecasts.
Prepares dishes and/or supervises preparation.
Supervises the different sections of the kitchen: production of hot and cold dishes, preparation, dishwashing etc.
In conjunction with the Sous Chef and Executive Chef, prepares the menus and la carte choices. Prepares the cooking instructions and ensures they are duly applied.
Oversees the whole work shift; ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes prior to being presented to our guests. Coordinates with restaurant serving staff in order to ensure that service runs smoothly.
Ensures that all information is duly passed on to other departments as appropriate.
Plays an active role in meetings for Heads of Department.
Team management/ Human Resources
Develops team spirit and motivation by creating a good working atmosphere.
Takes part in or validates recruitments.
Organises the welcome and integration of new employees.
Prepares and/or checks the work schedules in line with activity forecasts.
Carries out annual performance appraisals and sets targets for employees.
Prepares the training plan for the department and ensures the implementation.
Helps employees improve their skills and provides support for career development.
Applies labour legislation.
Commercial / Sales
Keeps track of trends in the restaurant market.
Adapts the offer to suit changing customer expectations.
Regularly assesses the quality of services based on customers' remarks and quality audits.
Keeps informed of developments in competitor restaurants.
Maintains excellent relations with suppliers.
In conjunction with the Executive Chef, positions the pricing policy to suit the market.
Management and administration
Prepares the department's annual budget in line with restaurant strategy.
Orders merchandise in compliance with the group's purchasing policy. Manages stocks and supplies.
Organises the department to suit need and optimises headcount to improve "prime cost".
Respects the productivity ratios as budgeted.
Carries out inventories, inputs data and explains consumption differences.
With the team is continually looking for ways to improve costs and ratios while maintaining the high standard of service.
Helps prepare the annual budgets for the department, analyses the results and implements any corrective actions as required.
Manages all spend necessary to maintain smooth running kitchen operations.
Draws up a daily report on products that need to be ordered and places orders directly.
Is actively involved in end-of-month procedures and justifies any differences.
Hygiene / Personal safety / Environment
Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff.
Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc.).
Sets up an action plan following the hygiene analysis results and tracks implementation.
Checks that employees' uniforms are clean and in good condition.
Ensures that safety instructions are respected for the use of kitchen equipment.
Applies and ensures application of the restaurants security regulations (in case of fire etc.).
Is responsible for the security of people and property within his/her remit.
Education / Professional experience
Vocational certificate or diploma in professional cuisine
5 years of experience Significant experience within Turkish Steakhouse Restaurants
Perfect knowledge of HACCP guidelines
Computer literate (Windows environment)
Fluent in English
Skills / Qualities
Positive
Knowledge of Turkish cuisine
Culinary talent, attention to detail, curiosity and generosity
Guest oriented
Entrepreneur
Attention to cleanliness and hygiene
Leadership
Excellent administrative skills
A thorough and organised approach
Ability to adapt
Good training and knowledge transfer skills
Ability to work under pressure
Responsive
Creative and innovative
SPECIAL NOTICE
During the course of duty, you will have access to certain information which demands the utmost confidentiality, discretion must be exercised at all times. Due to the nature of the industry, flexibility in working hours is essential. Participation in the Duty Management roster is necessary.
