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Head Chef At Sence World

Date Posted: 19/May/2014
Deadline: 01/May/2014

Roles and Responsibilities Purpose of Position:

To manage and coordinate all Kitchen Operations to produce meals that meet world class standards while remaining within the budget and maintaining high standards of hygiene.

• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality.
• Establishes controls to minimize food and supply waste and theft.
• Approves the requisition of products and other necessary food and equipment supplies.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is timely and technically correct and within budgeted cost
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Exercises portion control for all items served and assists in establishing menu selling prices.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Manage the cold room/perishable foodstuffs store
• Investigate customer complaints and take necessary action.
Skill set Generic Skills
• General administrative &Organizational skills
• Leadership skills
• Excellent interpersonal skills and a good team player
• Flexibility -Ability to work evenings ,weekends and during special events
Technical Skills
• Wide knowledge of techniques of meal preparation and garnishing
• Must have a good knowledge of menu planning and its cost implications
• Must have strong knowledge of MS Word and Excel;
• Good numerate skills- basic accounting and budgeting
• Knowledge of cost control software

BSC/HND in Catering and Hotel Management or related discipline.

Cognate Experience
• Minimum of 10 years of work experience in a 4-5 star hotel, restaurant or kitchen of a multinational company.

Professional Qualification
• City & Guilds 894 (1, 2, 3), National Examinations Board in Supervisory Studies (NEBSS)
• Membership of a professional association –Chefs & Cooks circle ( London) or Cookery and Food Association ( London)
• Health, safety and food hygiene certificates
Work experience minimum of 10 years

Method of Application

Interested and qualified? Click the Apply now button to send your application

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