Head Chef at Flexi-Personnel

Specification

• Be conversant in working with both the hot and cold kitchen.
• Ensures all food is prepared fresh and of highest quality.
• Strictly adheres to all procedures, Company recipes specifications and methods.
• Responsible for procurement, mise-en-place, and food preparation.
• Maintains an organized and efficient flow of production with regards to changes in forecast and menus.
• Ensures product knowledge is maintained and communicated to all relevant personnel, in particular the Service team.
• Maintains a high standard presentation of dishes at all times.
• Reports waste to supervisors on a daily basis, and is anxious to minimize spoilage.
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Responsible for food storerooms, including fridge and freezer.
• Takes part in food storage (quality and quantity controls) on a regular basis.
• Maintains hygiene and safety standards for section at all times.
• Trains his/her personnel on a continuous basis.
• He/She ensures that all the Hot & Cold Kitchen staff members fulfill these requirements and follows up on their performance.
• Handles all working material and equipment with the necessary care and keeps it well cleaned.
• Reports all necessary repairs to Manager and follows up on repairs.

Requirements

• Degree /Diploma in Food and Beverage production from a reputable institution.
• At least 5 years’ experience in a busy 4/5-star kitchen/high end catering facility.
• Ability to follow standard recipes and convert quantities mathematically.
• Demonstrate a sense of urgency.