Description
Job Responsibilities
Control and direct the food preparation process and any other relative activities.
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
Approve and polish dishes before they reach the customer.
Plan orders of equipment or ingredients according to identified shortages.
Arrange for repairs when necessary.
Remedy any problems or defects.
Oversee training kitchen staff.
Oversee the work of subordinates.
Comply with nutrition and sanitation regulations and safety standards.
Foster a climate of cooperation and respect between coworkers.
Bulk cooking.
Requirements
Candidates should possess a B.Sc / HND qualification
Proven experience as Head Chef. Minimum of 3 years.
Exceptional proven ability in kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up to date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Degree in Culinary science or related certificate
High level of integrity and dependability with a strong sense of urgency.
A focus on execution. Willingness and the ability to get your hands dirty.
Flexibility to roll up your sleeves and attack problems and projects as they arise, where you will need to set out a clear structure, method, and outcomes for yourself.
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