Job Description: Reporting to the Restaurant Manager. the chef will be responsible for all the kitchen operations, with a brigade of cooks and offering local and Modern Cuisine.
Key Responsibilities:
Plan menus for all food outlets in the restaurant.
Schedules and coordinates the work of cooks and other kitchen staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Should be conversant with Food Safety Management System and/or other management systems.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Prepares necessary data for applicable parts of the budget projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Consults with the Restaurant manager about food production aspects of special events being planned.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Qualifications:
Diploma in Food Production or Culinary Arts from an accredited College
Five years’ experience in a medium or large size reputable busy restaurant
Knowledge of computer skills.
