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Key Accountabilities
- Ensure all food produced are of correct quality in line with set standard.
- Excellent knowledge of menu creation and maintaining quality production.
- Checks periodically expiry dates and proper storage of food items in the section.
- Assist in controlling the food cost and any other related cost.
- Making sure all kitchen equipment and machines are used correctly and with care
- Organize all stations and ensure that all food items are prepared and are available during service.
- Supervise junior staff, keep tab of their performance and ensure discipline is maintained.
- On job training of junior staff in recipe interpretation, meal presentation and portion control.
- Ensure high level of hygiene (food, kitchen and personal) at the unit.
- Issue reports and advise to supervisors on issues/challenges/changes within the unit.
- Report for duty punctually, in the correct uniform, clean and neatly pressed.
- Liaise with the Head Chef/Sous Chef for specific instructions/requests
- Communicate to his/her supervisors on all kitchen operations.
- Assist the Senior Chefs on station allocation and management of duty schedule.
- Coordinate daily work plan production with Senior Chefs.
- Relieve the Sous Chef when off duty.
- Help in the preparation and design of all food menus
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Resourcefully solve any issues that arise and of any problematic situation
- Ensure fridge is checked prior to production and cleaned.
- Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the refrigerators and freezers.
- Recording wastages and ensure proper waste management
- Carry out any other reasonable duties as required by management.
- Identify and report hazards, incident and accidents.
- Adhere to the company’s principals and industry best practices
Skills And Qualifications:
- Minimum 5 years and proven commercial kitchen experience.
- Excellent report writing skills.
- Good understanding of food, health, and safety regulations.
- Ability to manage, supervise and train junior kitchen staff.
- Excellent organizational & communication skills.
- High level of attention to detail & must be a team player.
- Good attitude, positive composure and approachable being.
Education And Experience
- Holder of a Diploma or a Certificate in Food Production, Hotel Management, Culinary Degree or any Degree relevant to this field.
- Have a solid understanding of Food Production, Health and Safety Regulations.
- Minimum 5 years of experience in Food Production and Kitchen
- Ability to manage, supervise and train junior Kitchen Staff.
How To Apply
If you like the challenge and fit all the qualifications, please send us your application to [email protected] clearly indicating the Title of the Position.
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