Summary
Date Posted: Tuesday, January 02 2024, Base Salary: Not Disclosed

JOB DETAILS:
Job Purpose:
• The Executive Chef oversees the Cafeteria’s kitchen by managing other members of the food production team, deciding what dishes to serve and adjusting orders to meet clients’ requests. Chooses ingredients and designs a menu based on the seasonal needs and availability of food items. Creates unique dishes that inspire clients to uphold loyalty to the Service provided.

Responsibilities:
• Provide leadership to all Kitchen staff members.
• Coordinate and direct all food preparation, from prep through service
• Monitor the quality of all food and beverages
• Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
• Direct and design all plating/presentation techniques for all dishes
• Create new recipes and design overall menus, including specials
• Work efficiently to resolve any problems that arise in the kitchen
• Research and implement new culinary trends
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Experiments to come up with new specialties that will draw more clients into the restaurant
• Coaches cooks and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the cafeteria
• Keeps up with trends in cooking and the restaurant business to ensure that Clients have a positive experience
• Works quickly and accurately during busy periods
• Takes direction and works with the EduServe administrative team
• Attend all meetings organized by the Business Development and Operations Manager and implement all that is agreed upon in the meetings.

Knowledge, Experience & Personal Competencies:
• Positive mindset
• Atleast 2 Years’ work Experience in a supervisory position
• Diploma in Food Production or related field. Degree in Culinary science will be added advantage
• Experience of having worked in a Cafeteria will be an added advantage
• Experience in food costing
• Great Verbal and Written Communication Skills and Inter-Personal Skills
• Works Quickly, Physical Stamina, Creative Flair and Flexible Schedule.
• Must know how to use the cooking range, ovens and other modern kitchen equipment.
• Creative with food production & presentation
• Experience managing a diverse team and strong willingness to build capacity of staff

Work Hours: 8

Experience in Months: 24

Level of Education: Postgraduate Degree

Job application procedure
• If you are interested in filling the above vacancy and believe you meet the specified terms, forward your Cover Letter, CV, NRC, and certified copies of professional qualifications to vacancies@rhodesparkschool.net .
• Please note that applications that will not conform to the above specifications will not be considered.
• Closing Date:
• Tuesday 2nd January 2024.

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