Head Chef

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Job Title: Head Chef
QUALIFICATIONS
CERTIFICATE OR DIPLOMA IN HOSPITALITY OF FOOD PRODUCTION WITH A MINIMUM OF 5 YEARS WORK EXPERIENCE
Scope and General Purpose:
To provide an efficient and cost effective food service.
Responsible for: All kitchen staff
Responsible to: Food and Beverage Manager
Liaises with: All other heads of department
Hours of Work: Flexible
Limits of Authority: To be agreed.
Main Duties:
To ensure that all menus are constantly updated, paying special attention to seasonal availability.
To ensure that all menus are correctly calculated to ensure maximum gross profit.
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
To liaise with management daily regarding special requirements, VIP’s functions, etc.
To ensure that all statutory hygiene requirements are diligently followed.
To ensure that maintenance problems are promptly reported.
To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
To ensure that all documents are passed to management immediately for processing.
To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
To constantly update your knowledge and skills for the good of the establishment.
To assist with regular stocktakes as and when required.
Main Duties:
To ensure that all menus are constantly updated, paying special attention to seasonal availability.
To ensure that all menus are correctly calculated to ensure maximum gross profit.
To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
To ensure that all statutory hygiene requirements are diligently followed.
To ensure that maintenance problems are promptly reported.
To ensure that all documents are passed to management immediately for processing.
To constantly update your knowledge and skills for the good of the establishment.
To assist with regular stocktakes as and when
To deputise for management in their absence.