Summary
Date Posted: Friday, March 22 2024, Base Salary: Not Disclosed

JOB DETAILS:
Job Purpose
The Head Chef will be responsible for the proper and timely production and presentation of food to the agreed standard in accordance with the company policy and within food costs provided.

Key Responsibilities
• Prepares the menus plans.
• Plans and costs menus in co-ordination with the Catering Site Manager.
• Prepares, cooks and produces food to the company’s standard, with emphasis on presentation, hygiene and economy, in addition should also be knowledgeable in bakery products.
• Assists Catering Site Manager in indenting for provisions.
• Prepares the staff planning/rosters and duties allocation.
• Ensures discipline amongst staff and able to resolve conflicts and issues as they may arise.
• Conducts meetings with his team to ensure good coordination and performance of the team.
• Organizes all the resources within the Kitchen and other areas.
• Implements company policy and discipline in the production area.
• Manages Stores (stock inventories, requisitions, orders, deliveries in the right quality and quantity)
• Controls the quality of the raw materials and ingredients upon delivery, timing of preparations and service of the meals, raw material yield, cleanliness of the surroundings.
• Ensures that all food is displayed in time and kept at the right
• Control the Customer feed-back on the food preparations.
• Gives support to the relevant staff on recipes and processes of preparation
• Trains those who need support on a specific aspect.
• Ensures that Hazard Analysis Critical Control Points (HACCP) and safety throughout the kitchen is observed and maintained.
• Liaises with sanitation department on hygiene and cleanliness throughout the kitchen units.
• Informs maintenance of any deficiencies for quick repair.
• Ensures that food wastage levels are minimized and controlled in the kitchen
• Ensures proper mopping and cleanliness of worktables, minimum wastage and kitchen cleanliness.
• Observes all safety rules and procedures.
• Supervises Kitchen Staff to ensure all HSE rules & procedures are followed, and hazards/near miss and accidents are properly reported.
• Raises HSE/ Hazard awareness by actively participating in all HSE meetings.
• Follows Newrest HSE plan and achieve HSE targets.
• Ensures that all equipment and materials are not left in an unsafe state.
• Reports and where possible to act in relation to any accident, fire incident, loss or damage.
• Ensure proper grooming and hygiene of self and all production staff
• Oversees/assists/sorts out stores and maintain stores including meat, fish, vegetable, and frozen items.

Minimum Qualification and Experience
• Grade 12 Certificate
• Diploma in Food Production/ Cooking/Culinary
• Bachelor’s Degree in any food related discipline is an added advantage
• Minimum of 3 years’ experience in a similar environment.

Attributes and Skills
• Honesty
• Team Work
• Understanding and implementing food safety regulations and guidelines;
• Knowledge of Hazard Analysis and Critical Control Points (HACCP) principles;
• Understanding and implementing food safety regulations and guidelines;
• Knowledge of Hazard Analysis and Critical Control Points (HACCP) principles;
• Familiarity with local and international food safety standards;

Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

Job application procedure
• Applicants who meet the above qualifications are encouraged to submit an application letter, copies of academic qualification together with detailed Curriculum Vitae including three (3) traceable referees. All applications must be submitted to recruitmentnewrest@gmail.com  before close of business on 5th April 2024.
• Please note that only successful candidates will be contacted.

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