JOB REF: MN 8275

RESPONSIBILITIES

• Provides Leadership and supervises the entire kitchen team with emphasis on team work and timely kitchen operations.
• Ability to Prepare cost-effective menus including exhaustive and correct recipes, and ensure timely provision of meals.
• Ensure all food prepared and served meets high standards of quality and service, ensuring variety and wholesomeness of meals is achieved at all times.
• Excellent knowledge of all kitchen sections (Saucier, Gard manger, Entremetier and Pastry).
• Address customer complaints promptly and satisfactorily.
• Maintain adequate supplies of stock and equipment, ensuring preventative maintenance is performed on kitchen machines.
• Inspect food supplies to ensure highest quality.
• Responsible for deliveries and stock rotations in liaison with the storekeeper.
• Prepare the kitchen duty roster and ensure all duties are covered.
• Overseeing the maintenance of cleanliness and hygiene both personal as well as at the work station;  among other duties.

PERSON SPECIFICATION

• A Culinary diploma or equivalent.
• Five (5) years’ experience in a similar role and in a fast-paced work environment.
• Strong skills in Kitchen Mass Production.
• Excellent skills in buffet and A la Carte Presentations.
• Strong knowledge of food safety and hygiene standards.
• Ability to work unsupervised and deliver quality work.
• Positive and approachable.
• Detail oriented with exemplary work ethic in a high-pressure environment.
• Strong organizational and time-management skills to ensure timely provision of meals and efficient kitchen operations.