Job Summary
In charge of all things related to the kitchen including menu creation, selection of raw food inputs, food presentation, ensuring adequate food stock and kitchen inventory and management of kitchen staff.
Responsible for all food that is prepared in the Kitchen, and helping in maximizing the productivity of Chefs and the kitchen staff.
Plan menus and coordinate the operations of the Kitchen, restaurant, mess and any other area where food and/or beverages are prepared or served. Oversee the inventory and stock of all items needed in the kitchen and restaurant.
Responsibilities for the Head Chef Job
Competitive Advantage:-Come up with processes and ideas that will place the company in a favorable position over our competitors.
Customer Service:-Promote a customer service culture in the kitchen staff, train the waiters and servers to provide after sales services and “go the extra mile” to ensure that the clients are satisfied.
Handle any client complaints, ensuring that the issue is resolved and that the client receives feedback. All complaints must be written up at the end of the day and sent to the camp Manager. Difficult issues must be quickly passed up to the assistant camp manager to avoid any future occurrence
Catering
Food Cost Control: – Monitor the ODS reports on a daily basis and make informed decisions, ensure that food is under the agreed target.
Menu & Recipe Standardization: Prepare a 4-week menu and liaise with the client to ensure they are approved. Ensure that the Chefs are familiar with the day’s menus and that the raw supplies are available in the kitchen
Food Production: Prepare food production sheets in line with the approved menu in advance ensuring they meet the health standards in terms of calories and nutritional benefits.
Packed Meals: Ensure that outside Catering food is produced, packed and transport in the most hygienic manner. Make sure that all food leaving the kitchen is checked for quality, quantity, temperature and presentation
Food Order Requisition: Ensure that sufficient stocks of food and beverages are being held to last as per the agreed timelines.
QHSE
Ensure HACCP preparedness at all times, seeking input from the QHSE officer if necessary
Ensure the kitchen and food areas are maintained to AFEX’s and Client’s standard of hygiene and ensure that all statutory regulations are adhered to e.g. hairnets, gloves and uniform
Carry out training for all kitchen staff on health & safety standards, technical requirements for kitchen equipment and food preparation technique
Walkabout with Auditors & addressing issues raised, check food standards and ensure that all kitchen staff meet regulations
Staff
Ensure that all staff working in the kitchen and restaurant have current and valid medical records
Monitor and evaluate staff performance, identifying areas which need development and help them to improve
Participate in training AFEX employees to enable them provide quality service to the clients(such as waiters and kitchen staff)
Build good relations between restaurant and kitchen staff sorting out issues quickly and ensuring that all major problems are reported to the Camp Manager immediately
Ensure that regular on-the-job training is carried out, so as to improve staff performance and productivity
Others
Participate and assist in maintaining Kitchen operations to the highest standard and quality
Report any equipment and maintenance problems to the Camp Manager immediately and follow up in writing
Work in full accordance with AFEX Group policies, procedures, work instructions and all relevant elements of AFEX Management Systems
Work with the senior waiter to ensure that shifts are planned and all clients are served as quickly as possible and efficiently
Head Chef Job Education, Skills & Qualifications
More than 5 years experience in a 5 star hotel in similar position.
Diploma in Food & Beverage service
Good communication & customer service skills
Ability to prioritize and self-motivate
Delivering accurate and timely results
Able to work as an individual and in a team
Must be respectful and honest
Must have a HACCP certification
City & Guilds 706/2
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