Brand Chef

Role Objective:To ensure that food offering is executed as per the Franchisor specification, within the budget cost boundaries and compliance of the food safety standards.Develop a culinary team to its maximum potential ensuring passion and commitment at all time.Assist the Brand manager in the implementation of all policies and management of the store.Key Accountabilities:The Brand Chef is ultimately responsible for the culinary side of the restaurant.Protect and execute the Know-How as per Brand specificationsTo maintain a strong communication with the Franchisor to ensure the recipe and execution is up to date.The Brand Chef has a commercial mind and will cease any business opportunities to the benefits of the company and the Brand.The Brand Chef reports on a quarterly basis a culinary summary, Brand Manager and General Manager.The Brand chef reports to the Brand manager, and assist him in managing the culinary team and culinary activitiesThe Brand chef executes the culinary strategy.This position is considered a senior part of the operations team and Restaurant managers and chefs alike would report to a Brand chef as they would to the operations manager who holds the ultimately responsibility of the operations.Organize regular cooking classes and create a link between the retail product and the classes/ promotion/ Café.The Brand chef audits on a regular basis his kitchen and ensures the highest standards of product quality and hygiene is in effect. Adapting policies systems and procedures to exceed Baladiya requirementsThe Brand chef communicates with the Brand and operations manager to ensure all legal requirements are met and the business is safe and secure from legal actions including closures.Developing the brand and its people through training initiatives, promotional activities and new menus falls under the remit of the Brand chef.Reports, draw and implement corrective actions on any Health and Safety, customer complaints, food safety and cost control issues.Assist in the supplier sourcingSelect and approve every product.Required to be accessible and responsive to occasional urgent requests from the Operations Manager or General Manager outside of normal working hoursMay occasionally have to travel outside of QatarHe is fully aware of the competitors offering and advise the Franchisor and Operations Manager of local trends to influence the menu development.Drive competition visits.Health & HygienePromote a food safe culture environment and is the custodian of Food safety in the operations.Maintains a high level of personal hygiene – according to prescribed standards from company operationsAdheres to all policies and procedures as prescribed by company operationsFollows guidelines and directions from Baladiya (municipality) officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.Must ensure all food products is served to guests are safe and free from foreign bodies.Promote a “Clean as you go” culture in the kitchenFood & Beverage SkillsThe Brand chef propose an annual culinary plan through the operations manager in close coordination with the marketing team and the annual marketing calendar.Support in developing the brand business and its people through training initiatives, promotional activities and new menus in coordination with the franchisor.Managing suppliers and involvement with produce negotiations as well as strict management of inventory controls onsite – ensuring correct cooking methods, portion controls and recipe standards are checks to be performed by the Brand chef.AccountabilityAlways maintains strict observations on all food as well as beverages and is not afraid to reject poor quality ingredients that may result in guest dissatisfaction.Reports any issues to the MOD in charge in a timely fashion.Drive food tastings and samples the menu in order to understand the product and how to correctly sell each dish.Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.Follows all relevant operational and company policies and procedures so that work is carried out in a controlled and consistent manner.GeneralThis outlet may serve liquor /you May handle liquor as part of your dutiesTo maintain standards of hospitality that exceed expectations for every guests that enters our restaurantsTo serve food in an efficient and structured manner according to the brand sequence of serviceAnalyze the comments cards analysis / cost control report / sales mix / P&L / Food safety audits and build corrective actions plans.To build relationships with each of our guests to ensure they make return visits to our outlets and get direct feedbacks.To anticipate guest needs and ensure all special requirements are met in a timely fashion.To effectively manage and champion guest complaints and resolve issues to the guest’s satisfactionTo communicate and inform to line managers of issues, potential problems and operational shortfalls on a daily basis.To understand that “ Gaining customer loyalty is our only mission “.Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements operational standards.Ensures all recipes are workable and 100% correct with clear method of preparations.Correctly completes all HR administration related to oneself in a timely and professional mannerDrive the recruitment of the culinary teamMaintains confidentiality with company procedures and policies and does not disclose information to parties outside without line managers permission.Support in the performance evaluation and people management process of the culinary teamFood Margins Assist the Chef-in-Charge to train on dish specification and how to achieve food marginsBuild with the Chef in Charge the PAR levelControls wastage and records / reports all wastageStaff Food policy is followed with no unauthorized food leaving the kitchenEnsure correct FIFO and HACCP practices and develop the culinary SOP of the brand along the Franchisor, Operations Manager and General Manager ensure it does not conflict with the company overall SOPs..Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfallsAudit on a regular basis the receiving.Delivery of Food Service Ensure all recipes and preparation requirements are metEnsure all food is presented for service in a timely manner and in correct sequenceEnsure that the storage of food meets company and statutory health and safety requirementsDeal with any customer returned food in a timely mannerLeadershipLeads by example, setting the pace and standardsAssist in training and developing teamProactive in problem solvingInspire, train, and develop the culinary team.This position is operational in nature.

Job Details

Preferred Candidate