Institutional/ Industrial/ Hospital & Retail Catering
DIP/ BHM In Hotel Management
Oversee and manage the food preparation in the kitchen
Ensure the food offer is produced to the highest standard of quality and ready for service each day
To manage and coach and develop the Kitchen team.
Manage the food production in its entirety for the kitchen
Produce dishes to the required standard and quantity
Ensure menu offer is ready for the required service time with strict attention to quality and presentation
Brief the kitchen team and communicate any changes in menu or production
Read the daily/weekly menu to ensure preparation is planned as required
Ensure food is prepared in accordance with the company’s Hygiene procedures.
Minimise wastage by careful supervision of food preparation methods
Always maintain work areas in a clean and hygienic state
Assist in the planning, preparation, and cooking of food for specific functions
Instruct and train the kitchen team in food production methods
Work to company set targets & ensure kitchen purchasing operates within these GP’s
Assist with stock control and ensure stock rotation system is effective
Any other reasonable duties as requested by management
People Management duties:
Develop senior team members to manage their own teams
Manage people's processes including sickness, lateness, absence etc.
Manage staff development through the required company training
Support with kitchen recruitment as required
Plan’s team rota’s and signs off monthly timesheets & overtime
Provide team feedback on performance to enable staff development and complete mid-year reviews and appraisals
Responsible Business Objectives:
Support the executive chef to help achieve accreditations
Uphold standards that align with already held accreditations
Be mindful of food waste, introduce methods to reduce waste and agree on waste targets when fully operational
Desired Candidate Profile
The Ideal Candidate
We are looking for someone with a passion for food and innovation, who is a great team player. Your communication skills need to be top-notch, and your attention to detail is second to none.
Our customers are at the heart of what we do, so it’s important that fantastic customer service is always at the forefront.
You must have:
Craft qualifications or gained chef skills through in house training
Experienced senior sous chef or Head Chef
Strong Leadership skills
Experienced Senior Sous Chef or Head Chef
Ability to instruct and motivate
Excellent communication skills
Well-developed leadership skills
Knowledge of Special Diets and allergen awareness
Basic Food Hygiene and Health and Safety Certificates
Al Naba catering and Supplies embeds a strong Safety culture in everything we do. There will be company procedures to follow so good knowledge of HACCP, COSHH procedures and Food Hygiene Regulation is vital.
Accommodation/ Transport/ Medical/ Insurance/ Joining Ticket and other benefits as per Oman Labour Law.