General Manager

Roles and responsibilities

The General Chef is responsible for managing and identifying the menu to match with the customer profile and coordinating the sourcing strategy to control the cost calculation. The role holder is also responsible for coaching the catering staff across all Hypermarket stores.

ROLE PROFILE

Improving the range and visibility with adding new range and innovate new ideas.
Identify and select the right assortment for each cluster to be matching with the customer profile.
Develop metrics to evaluate product quality.
Coordinate with Merchandise teams the catering development plans.
Training and coaching the operation team to reach the standardization.
Implementing Majid Al Futtaim Retail values in the assigned area of responsibility and ensure that it is adhered to and exhibited.
Ensure the implementation of the performance management process.
Provide inputs while developing MAF Retail’s corporate policies and relevant procedures and monitor the implementation.
Kitchen Management:

Oversee the daily operations of the kitchen, ensuring food is prepared and presented according to the establishment’s standards.
Supervise and guide the kitchen team, including sous chefs, line cooks, and kitchen assistants, to maintain efficiency and high culinary standards.
Ensure that kitchen equipment is maintained, cleaned, and operational.
Menu Development:

Plan and design creative and seasonal menus that meet the needs of the restaurant or establishment.
Work with the management team to create menu items that align with the restaurant’s concept and customer preferences.
Continuously update and refine the menu to reflect customer feedback and culinary trends.
Food Preparation and Quality Control:

Ensure the consistent preparation and presentation of high-quality dishes.
Maintain food safety and hygiene standards, ensuring that food is prepared and stored in compliance with local regulations.
Regularly inspect food quality and taste, adjusting recipes and techniques as necessary.
Inventory and Supply Management:

Manage inventory, ensuring that all necessary ingredients are available while minimizing waste and spoilage.
Develop relationships with suppliers and vendors, sourcing quality ingredients at competitive prices.
Monitor and control food costs, working within the budget and ensuring profitability.

Desired candidate profile

Bachelor’s Degree in Hotel & Tourism
7 – 10 years of experience in a similar role
Strong planning and organization.
Accounting knowledge for cost calculation and efficiency.
Industry Knowledge, Analytical skills and MS Office and tools.
Excellent communication and presentations.
Culinary Expertise: Deep knowledge of cooking techniques, food safety, and kitchen management.
Leadership Skills: Ability to manage and inspire a team, delegate tasks, and ensure smooth kitchen operations.
Creativity: Strong ability to develop innovative dishes and menus that appeal to customers.
Time Management: Efficiently manage multiple tasks and prioritize in a fast-paced environment.
Attention to Detail: Ensure that all dishes are prepared and presented to the highest standards.
Financial Acumen: Understanding of cost control, budgeting, and inventory management.
Communication Skills: Clear communication with kitchen staff and management to ensure smooth operation.
Problem-Solving: Ability to resolve conflicts, address challenges, and make quick decisions under pressure.