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.