Role Statement Purpose:
To work alongside and deputize the Executive Chef. To produce meals and services within the required deadlines and to the company’s set standards and customer satisfaction. To work within the food operating budget using the standard recipes and correct procedure.
To issue request and check if same has been received according to request booked for kitchen raw materials.
Key Responsibilities:
To help produce, monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
To participate in the HACCP procedure according to the company’s Food Safety Management document.
To ensure quality control measures and hygiene systems are achieved always.
To have total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.
To purchase all food and food-related products using company-nominated suppliers.
To achieve food budgeted cost controls, ensuring minimum wastage within the unit.
To participate in the ongoing management actively and development of menus.
Stock takes are produced monthly in conjunction with the head chef and carried out in his absence.
Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.
Requirements
Open to learning, coaching and career growth
Diploma in Culinary Management and /or Chef Accreditation is preferred
Minimum of 3-5 years of operational experience in a high-volume kitchen
Strong knowledge of HACCP and food safety standards
Should have a good knowledge of African, Chinese and Indian cuisine as well.
A strong foundation in communication and Leadership skills that can be built on
Driven and focused to execute with excellence
Inspirational and motivational.
Apply via :
bridgetalentgroup.zohorecruit.com
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