Job Purpose:
Provides leadership and direction in a fast paced, and stressful food production process with the aim of producing creative, quality food items that meet customer expectations.
Responsibilities:
Direct, supervise and coordinate all culinary-related processes.
Estimate food consumption, monitor the food inventory and orders supplies accordingly.
Prepare and price the restaurant menu, develop new recipe ideas and select items for cooking.
Participate in planning events
Provide on-the-job training and culinary demonstrations.
Provide leadership in establishing high-quality standards in all kitchen operations
Ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety.
Maintain a low food cost
Manages stock levels of all items in refrigeration
Qualifications for the Chef Job
Should have excellent culinary skills and an in-depth knowledge of the various processes of food control and food handling, labour cost control, menu design, development and pricing
Should have a Diploma in culinary skills from a reputable hotel.
A Certificate in managerial course programme(s) will be an added advantage
Should be in tune with the most current trends and tastes of international hotel guests
At least 4 years work experience as a Chef in a medium sized hotel or as a Sous Chef in a large hotel
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Applicants should send their Applications to reach the undersigned email on or before 30th October, 2017.E mail: recruitment@impact-by-design.com
Apply via :
recruitment@impact-by-design.com
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