Duties and Responsibilities
Prepare, cook and appropriately present meals and buffets for pupils, staff and special functions as required.
Manage and control all food, to include; receiving and checking stock, checking equipment and materials are used correctly, closely monitoring portion control.
Ensure that the Catering Department is opening and closed at the required times and secured when not in use.
Train cooks and other kitchen staff.
Plan and supervise tasks carried out by the food preparation staff.
Take responsibility for the hygiene and health safety of the food team.
Plan food menus and ensure that the menu is fresh and well presented.
Keep abreast of culinary trends and incorporate these into the menu.
Develop recipes and determine how best to present dishes.
Keep an updated inventory of the kitchen supplies and equipment.
Check regularly that the equipment and work areas are kept spotless.
Keep abreast of and comply with the latest health and safety laws and regulations.
Ensure routine day to day as well as specialized cleaning of kitchen equipment, work surfaces, kitchen floors and storage areas, as directed by the administrator.
Immediately report all accidents, near misses, damage or breakages to the administrator.
Undertake any other tasks appropriate with the duties and responsibilities of the post.
Skills
Key Skills and Competencies:
Training at a reputable college, technical school, culinary arts school or 4-year college.
Minimum of 5 years’ experience working as a head cook.
Knowledge of culinary trends.
Proven ability to create unique and delicious dishes.
Ability to multitask and cope in a high-pressure environment.
Excellent leadership and communication skills.
Bread baking skills is an added advantage
Ability to carry out all aspects of the role to a high standard at all times
Ability to work without direct supervision.
Excellent attendance and punctuality
Highly motivated with a drive to introduce continuous improvement.
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