[{{ $ctrl._job.status.name | translate}}] Head Chef - jones the grocer
Grey Fox

Posted

Job description

The Head Chef is responsible for ensuring the smooth running of the individual store BOH Operation. Reporting to the Exec Chef/ Exec. Sous chef in working towards achieving the jones the grocer vision and strategy in terms of providing innovative, high quality and simplistic food in line with the JTG value proposition.
In achieving this there will be the need to coordinate and effectively communicate with other departments effectively communicate with the FOH, Retail and Education Managers to give a cohesive and professional approach to the customer as well as adherence to all company recipes, SOPs and government regulations.
To work closely with the Finance and Procurement department to ensure the highest quality of products and services are purchased in line with financial and budgetary requirements.
Staff development is a core value of JTG to grow staff, ensure productive internal efficiencies and achieve a high grade of employee satisfaction.

JOB ACCOUNTABILITIES & CURRENT OBJECTIVES:
(Principal accountabilities the job must achieve, Objectives including KPI’s and weighting)

1 - Manage Overall BOH Operations within the individual store and internal clients. Ensure BOH is run to the specified service levels and KPIs through regular monitoring of operational performance with their Brigade and other departments. 20%

2 - Develop Individual BOH employees in the Store. Develop, mentor and manage the Sous Chef and CDP and their team to assist them in training, developing, motivating and evaluating all staff to ensure high standards at all times. Regular review of BOH staff and appraisals. 20%

3 - Implement Specials and menu changes. Implement Specials and menu changes according to agreed recipes and standards. Facilitate training in regard to all new items with both FOH and BOH. Ensure all standards are reviewed and maintained. 15%

4 - Development and Creativity. The Head Chef is encouraged to be part of the menu and specials recipe development/testing in both practical and creative aspects. 2%

5 - Manage and Build Supplier Relationships. Work closely with the procurement department constantly reviewing supplier products and effectiveness for both perishable and non-perishable items to ensure JTG standards are met. Work with the maintenance department to review all service contracts and measure service levels and effectiveness. 10%

6 - BOH Cost Management. Responsible for the day-to-day operational costs of the BOH working towards company targets for the stores. Control and improve manpower, food cost and all other operational expenditures within the BOH. Formulate action plans to continuously reduce costs and improve efficiencies and report to Exec Chef/ Exec. Sous chef. 10%

7 - Daily/Weekly Reports/KPI’s. Ensure all reports are sent and completed on time to management and reviewed with the Exec Chef/ Exec. Sous chef and their particular team. 5%

8 - HSSE & Quality Management. Regular inspection of outlet and relevant equipment to ensure adherence of all government and regulatory requirements in food safety, hygiene and equipment maintenance. Follow internal HSSE programs especially regarding product and service levels and general cleanliness to exceed JTG and governmental guidelines. 10%

9 - Manage Human Resources. Resourcing and carry out trials and interviews for potential candidates. Manage resources including attendance, overtime and staff welfare. 3%

10 - Communicate and Coordinate with Other Managers. Work closely with other departments to promote good teamwork and efficient operations. 5%

Requirements

Qualifications - To have kitchen background and a relevant qualification. Must have some formal hospitality /culinary qualifications.
Professional / Legal Skills - Catering qualification in Hospitality / Catering Management.
Computer Knowledge - Knowledge of the Internet, MS Office and Email essential.
Communication Skills - Good communication skills in English both verbal and written essential.
Experience - Experience as a Head Chef or Sous Chef in a similar organization for a minimum of 3 years.
Other Skills & Elements - Age range of 25 to 35 years as an ideal guideline.

Details

Job type
Full-time
Location
Riyadh, Saudi Arabia
Department
F&B kitchen
Languages
English
Starting in
December 2020
Duration of the contract
Indefinite

Grey Fox

Dining Experiences Redefined

About Grey Fox

The Hospitality industry’s revolution in service, atmosphere, and high standards goes by the name of GREY FOX, a luxurious Food & Beverage arm of Naif Alrajhi Investment, a natural evolution for those who are on the lookout for new high-end dining experiences.

Grey Fox is here to change the game, all to the delight of the people.

Created to skillfully handle the management and operations of the local F&B sector, this member of the family is going to welcome only the most unique restaurants and lounges to join its portfolio.

Grey Fox believes a high-end dining experience is more than just taste; it’s also about the ambience, professionalism, and a unification of the senses.

We are making our mark by competing for new brand entries, franchises, and concept developments that are in line with our high – and strict – standards.

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