Jobs at Karen Country Club

Job purpose

Responsible for operations of the fine dining section of the kitchen while working closely with the Executive Chef. Creatively and professionally prepare meals, ensuring consistency, standardization.

Duties and Responsibilities:

• Plan and direct operations in the fine dining kitchen under the guidance of the Executive Chef.
• Train and supervise the Chefs in the fine dining kitchen.
• Responsible for inventory, products, supply rotation and replenishing of stocks.
• Responsible for creatively developing fine dining menu and coordinate menu tasting events.
• Ensure all recipes and product yields are accurately costed, reviewed, and approved.
• Ensure proper requisitions are made daily based on demands and needs in the Kitchen.
• Ensure controls adherence to avoid wastage and losses in the production areas.
• Conduct daily food stock take/checks in liaison with the F&B Controller.
• Collaborate with other Chefs to plan and develop menus for special/specific events.
• Ensure interaction with members and guests to seek feedback and improve or maintain the food quality.
• Creatively plan the menu to fit the guests needs and capture ongoing and new trends in the industry.
• Liaise with front office to confirm bookings and reservations and plan accordingly.
• Ensure food storage is as per the set standards - HACCP and ISO guidelines.
• Ensure staff observe set procedures, grooming, and hygiene standards.
• Prepare monthly reports of the operational gaps and mitigation action plans.
• Daily, inspect food storage, expiry, and production dates etc. ensuring compliance with the set standards.
• Ensure SOPs and guidelines established for Kitchen operations are adhered to.
• Practice segregation of food and other items to avoid cross contamination.
• Ensure ISO, HACCP and Health & Safety standards are observed.

Required Skills and Qualifications

• Diploma or Degree in Culinary Arts.
• 5 years experience as a Chef de Partie/Sous Chef in a busy kitchen of a reputable establishment.
• Knowledge of applicable HACCP / ISO guidelines.
• Training and Coaching Skills.
• Demonstrated creativity and genuine passionate in culinary arts.
• Strong team player with excellent people skills.
• Ability to multitask.

Deadline: 22th May 2022

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Job purpose

To oversee operations of the section of the kitchen, supervise and direct a team of cooks, coordinate food preparation activities and ensure that they execute their tasks professionally following the laid down SOPs, prepare meals within the guidelines provided, follow the recipes, ensuring consistency, standardization and maintaining the approved food cost guidelines and food presentation.

Duties and Responsibilities:

• Responsible for production of quality food.
• Conduct and guide meal preparation activities.
• Work closely with other kitchen staff to ensure food production is within the set time.
• Prepare staff work schedule to ensure there is sufficient manpower throughout the shifts.
• Supervise weekly general cleaning to ensure cleanliness and hygiene is to the set standards.
• Train existing and new staff.
• Ensure consistency of food quality, quantity, portioning, and presentation.
• Assist the Sous Chef in menu planning.
• Assist in preparation of mise en place.
• Lead the team in compliance in HACCP and ISO requirements.
• Report any malfunctioning equipment to the maintenance department and ensure repairs are done on time.
• Lead in stock taking of food items and kitchen equipment.
• Place requisitions for consumable supplies for the kitchen section.
• Assist in the inventory control in the kitchen.
• Take part in outside catering events and functions as may be required.
• Ensure proper labelling of food products in the kitchen.
• As a shift leader ensure to monitor general cleanliness of the kitchen.
• Inspection of raw materials using requisition book with batch numbers, expiry dates, using the set criteria.
• Inspect food storage areas for condition of foods, expiry, and production dates.
• Practice segregation of food to avoid cross contamination.

Required Skills and Qualifications

• Diploma or Degree in Food production/Culinary Arts.
• 4 years experience as a chef in a busy kitchen of a reputable establishment.
• Demonstrated experience in hot and cold kitchen.
• Training in food hygiene and safety (HACCP)/ISO
• Strong team player with excellent people skills.
• Demonstrated creativity and passionate in culinary arts.

Deadline: 20th May 2022