Experience and Skills Required

• Minimum 2 years of experience in Food Production and Commercial Kitchen.
• Ability to manage, supervise and train junior Kitchen Staff.
• Have a solid understanding of Food Production, Health and Safety Regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills.

Education Required

• Diploma or a Certificate in Food Production, Hotel Management, Culinary Degree or any Degree relevant to this field.
• A Food handler’s license.

Key Accountabilities:

• Food preparation and presentation.
• Ensure the kitchen & machines are clean and sanitized.
• Ensure that all food are stored correctly.
• Ensure that all food produced are of the correct quality.
• Organize his/her stations.
• Supervise stewards operations & keep a tab on their performance, guide them and ensure discipline is maintained.
• On job training of new and old stewards on good hygiene practices.
• Communicate to his/her supervisors on all kitchen operations.
• Give necessary feedback, and advice to supervisors on issues, challenges within the unit.
• Report for duty punctually, in the correct uniform, clean and neatly pressed.
• Preparation of Staff Meals i.e. Breakfast & Lunch.
• Doing daily/monthly stock take.
• Relieve the Chef de-partie when off duty.
• Ensure fridge is checked prior to production and cleaned.
• Ensure fridge and freezer’s temperatures are recorded.
• Ensure that the kitchen operates in a timely way that meets Café 748 quality standards
• Accurately measuring meal ingredients for the Kitchen Seniors on duty.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Kitchen Seniors on duty.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Ensure FIFO method is followed all through.
• Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the refrigerators and freezers.
• Recording wastages and ensure proper waste management.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Any other reasonable requests made by Management/supervisor
• Identify and report hazards, near misses, incident and accidents.
• Adhere to the company’s principals and industry best practices.
• You are expected to support the implementation of the Environmental Management System (EMS) within your department and the company.