Role Statement Purpose: To work alongside and deputize the Executive Chef. To produce meals and services within the required deadlines and to the company’s set standards and customer satisfaction. To work within the food operating budget using the standard recipes and correct procedure. To issue a request and check if the same has been received according to the request book for kitchen raw materials.

Key Responsibilities:

• To help produce, monitor, and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To participate in the HACCP procedure according to the company’s  Food Safety Management document.
• To ensure quality control measures and hygiene systems are achieved always.
• To have total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.
• To purchase all food and food-related products using company-nominated suppliers.
• To achieve food budgeted cost controls, ensuring minimum wastage within the unit.
• To participate in the ongoing management actively and development of menus.
• Stock takes are produced monthly in conjunction with the head chef and carried out in his absence.
• ​Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.

Requirements

• Open to learning, coaching, and career growth
• Diploma in Culinary Management and Chef Accreditation is preferred
• Minimum of 3-5 years of operational experience in a high-volume kitchen
• Strong knowledge of HACCP and food safety standards
• Should have a good knowledge of African, Chinese, and Indian cuisine as well.
• A strong foundation in communication and Leadership skills that can be built on
• Driven and focused to execute with excellence
• Inspirational and motivational.