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Head Chef

Date: 09-Jun-2019

Location: Riyadh, SA

Company: Majid Al Futtaim

Majid Al Futtaim invites you to join us in our quest to create great moments for everyone, everyday! We are the leading shopping mall, residential communities, retail and leisure pioneer across the Middle East, Africa and Asia, serving over 560 million visitors a year. For the past two decades, we have shaped the consumer landscape across the region, transforming the way people shop, live and play, while maintaining a strong sustainability track record and the largest mall in the world to attain LEED Gold EBOM Certification. We have over 40,000 team members in 15 international markets representing over 100 nationalities – all keeping the customer at the heart of everything we do. If you enjoy being BOLD, PASSIONATE and TOGETHER, then Majid Al Futtaim is the destination for you.

Role Purpose:

 

To be responsible for the planning, organizing, directing, managing and controlling of all activities within the Food Preparation areas of Theatre and GOLD dining concepts of VOX Cinemas across all territories.

To be efficient and diplomatic in all situations involving any aspect of Food and Beverage, where the reputation of VOX Cinemas is concerned.

 

The Executive Sous Chef would actively display leadership skills and provide guidance to the Theatre & GOLD kitchen staff for using optimal food preparation methods, whilst maintaining food quality standards.

Stay up to date with the latest market trends, country-specific food authorities’ requirements to cater to all territories that VOX Cinemas operates in.   

 

Role Details – Key Responsibilities and Accountabilities:

Planning & Leadership

  • Support Majid Al Futtaim Cinema’s business expansion and growth across the region.
  • Lead, coach, mentor and manage Theatre & GOLD staff to ensure F&B goals are achieved, and to drive superior business outcomes.
  • To make recommendations for modernization of equipment, service methods and presentation to improve guest satisfaction.

Budgeting & Cost Control

  • To support the Executive Chef and Food & Beverages Director in the preparation of the department budget.
  • To ensure that the Theatre & GOLD outlets Operational budget is in line and costs are strictly controlled, whilst maximizing profitability.
  • To guide the Sous Chefs of each Outlet to run their kitchens at acceptable food costs across all cinema concepts.
  • Menu engineering based on available food, cost, season and estimated business.
  • Develop standard recipes and techniques for food preparation and presentation, thereby consistently assuring high quality.
  • Control food costs to budgeted standards, effective menu planning, exercise portion control for all items served and assist in establishing menu selling prices.
  • To assist the Executive Chef and F&B Director in cost-effective selection of raw products.
  • Monitor and minimize wastage of consumables and maintain labor productivity ratios.
  • Ensure that profit margins across Theatre & GOLD outlets, are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, sales mix, menu and product costing.
  • To ensure that the Sous chefs of each site, are maximizing employee productivity to minimize payroll costs.
  • Review and arrange menu (fast & slow) moving items every month, based on menu engineering.
  • Support the Executive Chef to develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Attend and contribute to the weekly Food and Beverage meeting

Operations

  • Liaise with Facilities management team to ensure prompt and efficient repair and maintenance.
  • Liaise with the Theatre and GOLD Restaurant Managers to monitor food quality, plan “specials” and to discuss operational problems.
  • Conduct regular meetings and briefings, to keep employees informed of policies and procedures, special events, further improvement plans and guest comments.
  • Coordinate with Sous Chefs regarding operational problems, and take appropriate remedial measures.
  • Provide Senior management with creative ideas to project and enhance the image of VOX Cinemas across Theatre & GOLD outlets.
  • Ensure that all HACCP regulations, safety rules, emergency procedures and fire prevention regulations are strictly enforced by the Theatre & GOLD staff.
  • Monitor food standard in all concepts across VOX Cinemas.
  • Ensure that raw food products are correctly stored across all locations

Sales & Marketing

  • Identify market needs and trends in terms of food, for Cinema guests in Theatre and GOLD outlets, across all territories that VOX Cinemas.
  • Monitor and analyze the menus and product of competitive restaurants.
  • Plan and implement effective food promotions.

Stakeholder & People Management

  • Develop and maintain relationships with key stakeholders in functions within VOX and other MAF business units.
  • Monitor Theatre & GOLD guest reaction, ensure guest satisfaction, respond to guest comments, requests and complaints in a timely and professional manner
  • Liaise with the Executive Chef with regards to food costs, promotions and menu engineering, as dictated by existing market trends.
  • To ensure the correct scheduling of employees to maintain standards of service.
  • Ensure that the Theatre & GOLD kitchen teams maintain a high standard of personal grooming, wear the correct uniform and nametag at all times.
  • Assist in the building of an efficient team of Theatre & GOLD staff, by taking an active interest in their welfare, safety, training and training development.
  • Ensure that Theatre & GOLD staff have a complete understanding of and adhere to VOX Cinemas policies and procedures.
  • Ensure that the team members participate in any scheduled training or development programs that may improve personal or departmental standards.
  • Ensure that Theatre & GOLD staff provide a friendly, courteous and professional service at all times.
  • Maintain strong relationships with current suppliers and continually identify and source potential suppliers from within the region and abroad.

Compliance and food handling regulations

  • Ensure that all departmental reports, schedules and menus are completed in liaison with the Sous Chefs.
  • To ensure proper requisitioning and controlling of supplies.
  • To attend meetings and briefings as requested by the Executive Chef and Food and Beverage Director.
  • Be fully conversant with all statutory requirements regarding Theatre & GOLD food operations in each of the territories that VOX Cinemas operates in.
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • To ensure product consistency in quality, appearance and taste for anything related to culinary.

Personal Characteristics and Required Background:

 

Personal characteristics

  • Extensive experience in food promotions, food costing, menu design
  • A well-groomed, professional appearance
  • Ability to perform under pressure
  • Strong passion and knowledge of culinary excellence, and guest service
  • Strong decision making and analytical skills
  • Strong interpersonal and negotiation skills
  • Attention to detail, speed and accuracy
  • Ability to prioritize, organize and follow-up
  • Judgement, Integrity and professionalism.
  • Strong understanding of guests’ service needs; work cohesively with co-workers as part of a team; work with minimal supervision.

Minimum experience

  • At least 4 years of experience in a high-volume, fast-paced restaurant environment, including at least 2 years at an Executive Sous Chef level.

Minimum Qualifications/education

Hospitality Degree or relevant degree