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Key Responsibilities
- Maintain records of the food that has been prepared and ingredients used
- Run the Kitchen in the absence of the Executive Chef
- Supervise and Inspect food preparation and cooking equipment on a regular basis to ensure that they are kept clean and in perfect operating order.
- Collaborating with the rest of the culinary team to ensure high quality food and service
- Ensure that food products, presentation and plating are of the highest quality and are prepared to be served in a timely manner
- Suggest new rules and procedures for optimizing the cooking process
- Manage the ingredients that should be frequently available on a daily basis
- Give attention to the productivity of the kitchen such as speed and food quality
- Assume the role of the Executive Chef in his Absence
- Ensure adherence to all standards of food quality, preparation, recipes and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation and guarantee food service standards.
- Oversee the storage and disposal of leftovers
- Ensure conformity to the University quality Management Systems, Health and Safety Regulations
- Perform any other duty that may be assigned from time to time
Qualifications and skills
- Diploma in Food Production or Culinary Arts
- Experience in Culinary Leadership role is Preferred
- Minimum of Three (3) years of working Experience
- Good knowledge of food production skills and must hold a valid food handlers’ certificate
