Chef

     Responsibilities:

• Overseeing overall operation of the kitchen
• Oversees and supervise kitchen staff, train and assist as seen fit
• Preparing ingredients and other food-related items, stored safely and ready to be cook
• Make meals to order, beautifully presented with the highest quality
• Monitor meal portion to improve consistency and reduce food waste
• Maintain good control of food stock to minimise food wastage
• Familiarises yourself with the existing Health & Safety programme and contributes to the improvement and implementation of its best practices
• Familiarise with the existing Food Control Plan Programme and Food Hygiene Regulations to contributes to the improvement and implementation of its best practices
• Arrange rosters for kitchen staff, coordinating shifts to allow for rest, ensuring that the team isprepared and ready for maximum productivity
• Maintain optimum food and supplies stock level, placing orders as necessary
• Keep track of food stock, evaluate and improve food control to minimise food wastage
• Supervise and coordinate activities of cooks and other kitchen staff
• Develop recipes and determine how to present the food, ensuring that the recipes are sustainable, efficient and cost-effective
• Regularly check freshness of food and ingredients
• Plan menus and ensure consistent and uniform serving sizes and quality of meals
• Inspect supplies, equipment and work areas for cleanliness and functionality
• Monitor sanitation and maintain hygienic best practices and follow safety standard
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• Job Requirements:

• At least 3 years of experience working as a chef in a commercial kitchen. A cookery qualification (Level 5 or higher) may be an alternative.
• Ability to multi-task and cope under pressure.
• Honest, reliable, and excellent time management skills.
• Hardworking, enjoy being busy and productive.
• Punctuality is very important.