POSITION : Head Chef
Responsibilities
Supervise the preparation of all food according to recipes:
- Responsible for ensuring that the standard and quality of the food production and the hygiene within the kitchen department is maintained at the highest level at all times.
- Attention to detail and a positive and strong work attitude.
- Responsible for creating recipes and ensuring menu variety is maintained for both internal and external customers.
- Ensure all food is prepared as per food preparation requirements
- Ensure meals are produced on time, and sufficient quantities are available for the various areas
- Maintain stock levels of all kitchen supplies
- Prepare daily pastry and bakery requirements as per the menu
- Be available for functions as they arise to ensure that the food is prepared and served as required
Oversee and Supervise:
- Ensure all staff are aware of their duties and what is expected of them
- Teach staff the skills they require to perform their roles to the required standard
- Delegate duties to kitchen staff as per the menu requirements
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
- Give staff feedback on their performance to enable staff development
- Ensure any staffing issues are resolved fairly and quickly
Manage Kitchen Stocks:
- Ensure wastage is minimised by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilised to prevent food loss
- Ensure all HACCP protocols as well as best practice is applied daily in the kitchen operations
- Oversee the ordering and control of stock levels
Safe Working Practices:
- Ensure staff are aware of and follow safe work practices at all times
- Assist other staff in the cleaning of the kitchen at the end of the shift
- Ensure his/her own work station is kept clean and hygienic at all times
Assist the F&B Manager as required:
- Manage the Catering Department in the Catering Manager’s absence
- Assist the day-to-day running of the department
- Carry out other tasks as required by the Catering Manager
- Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
- Any other duties assigned by the General Manager
Traits
- Very well groomed and presentable, organized, and skilled in the culinary arts.
- Confident, self-driven, highly motivated and must be very passionate about food and its presentation.
- Be proactive, possess the ability to cope with stressful situations and deliver on expectations when under pressure. Flexibility is a must as you will be working different shifts.
- Have experience in helping to run a kitchen operationally and administratively as a strong Sous chef.
- Be eager and ready to step up to the next level and be the boss of your own kitchen team.
- Have natural passion for hospitality and be able deliver amazing service with a smile.
- Possess certificate qualifications from a reputable catering school as a minimum requirement.
How To Apply
Candidates should send their CV's to:nnamdi.odili@workforcegroup.com with “Head Chef” as the subject.
Sorry the application deadline for this job has elapsed
