To prepare food to the exact specifications of the Group Executive Chef. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. You will be assisting the Group Executive Chef and Sous Chefs with their daily tasks as well as lead all line cooks in your section.

Responsibilities:

  •  Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  •  Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or line cooks.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  •  Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
  •  Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
  •  Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  •  Full awareness of all menu items, their recipes, methods of production, and presentation standards.
  •  Follows good preservation standards for the proper handling of all food products at the right temperature.
  •  Operate and maintain all department equipment and reporting of malfunctioning.
  •  Ensure effective communication between staff by maintaining a secure and friendly working environment.
  •  Establishing and maintaining effective inter-departmental working relationships.
  •  Personally responsible for hygiene, safety , and correct use of equipment and utensils.
  •  Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  •  Checks periodically expiry dates and proper storage of food items in the section.
  •  Consult daily with the Sous Chef and Executive chef on the daily requirements, functions, and also about any last-minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  •  Daily feedback collection and reporting of issues as they arise.
  •  Carry out any other duties as required by management.
  •  Help lead and inspire our staff with the rest of the kitchen team.
  •  Responsible for a specific section in the kitchen (Hot, Cold, Pastry, etc).
  •  Assist with daily, weekly stock takes.
  •  Be punctual, appropriately dressed at all times, and mindful of all company rules.

Requirements

  •  High school (WASCE) qualification or equivalent preferred.
  •  Culinary or tertiary school qualification or foreign equivalency preferred but not an absolute requirement.
  •  Prior experience in related food and beverage service and food preparation positions.
  •  Thorough experience with hot and cold food preparation.
  •  Ability to take instruction as well as lead on their own in the absence of team leaders.
  •  Good working knowledge of accepted sanitation standards and health codes.
  •  Ability to use different kitchen equipment like slicers, mixers, grinders, food processors, etc.
  •  Able to handle work in a fast-paced, high-pressure environment.
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