Job Purpose
The Head Chef will be responsible for the proper and timely production and presentation of food to the agreed standard in accordance with the company policy and within food costs provided.
Key Responsibilities
Prepares the menus plans.
Plans and costs menus in co-ordination with the Director and Restaurant Manager.
Prepares, cooks and produces food to the company’s standard, with emphasis on presentation, hygiene and economy, in addition should also be knowledgeable in bakery products.
Assists Restaurant Manager and the Director in indenting for provisions.
Prepares the staff planning/rosters and duties allocation.
Ensures discipline amongst staff and able to resolve conflicts and issues as they may arise.
Conducts meetings with his/her team to ensure good coordination and performance of the team.
Organizes all the resources within the Kitchen and other areas.
Implements company policy and discipline in the production area.
Manages Stores (stock inventories, requisitions, orders, deliveries in the right quality and quantity)
Controls the quality of the raw materials and ingredients upon delivery, timing of preparations and service of the meals, cleanliness of the surroundings.
Ensures that all food is displayed in time and kept at the right temperature
Controls.
Gives support to the relevant staff on recipes and processes of preparation
Trains those who need support on a specific aspect.
Ensures that Hazard Analysis Critical Control Points (HACCP) and safety throughout the kitchen is observed and maintained.
Ensure that standards,hygiene and cleanliness throughout the kitchen units.
Reports all maintenance of any deficiencies for quick repair.
Ensures that food wastage levels are minimized and controlled in the kitchen
Observes all safety rules and procedures.
Supervises Kitchen Staff to ensure all HSE rules & procedures are followed, and hazards/near miss and accidents are properly reported.
Raises HSE/ Hazard awareness by actively participating in all HSE meetings.
Ensures that all equipment and materials are not left in an unsafe state.
Reports and where possible to act in relation to any accident, fire incident, loss or damage.
Ensure proper grooming and hygiene of self and all production staff
Oversees/assists/sorts out stores and maintain stores including meat, fish, vegetable, and frozen items.
Minimum Qualification and Experience
Grade 12 Certificate
Diploma in Food Production/ Cooking/Culinary
Bachelor’s Degree in any food related discipline is an added advantage
Minimum of 3 years’ experience in a similar environment.
A drivers licence is an added advantage.
Candidates who stay in surrounding areas of Ibex and meet the above criteria are encouraged to send their CVs, academic and professional qualifications to apply@jobsportal-career.com
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