About this role
Job Purpose
- To manage an assigned kitchen section by preparing high-quality meals, supervising section staff, maintaining food safety standards and ensuring timely food production in accordance with the Company's quality standards.
Key Duties and Responsibilities
- Prepare and present food within the assigned kitchen section.
- Supervise Commis Chefs and Kitchen Assistants assigned to the section.
- Ensure food quality, consistency and presentation standards are maintained.
- Monitor food preparation to ensure timely service.
- Maintain cleanliness and hygiene within the assigned section.
- Monitor stock levels and requisition ingredients.
- Minimize food wastage through proper portion control.
- Ensure compliance with food safety and sanitation standards.
- Assist in menu implementation and recipe adherence.
- Report equipment faults and maintenance requirements.
- Perform any other duties as may be assigned by the Sous Chef.
Key Performance Indicators (KPIs)
- Food quality scores.
- Timeliness of meal preparation.
- Food wastage levels.
- Compliance with food safety standards.
- Guest satisfaction.
- Section productivity.
- Inventory control.
- Compliance with standard recipes.
Education, Skills and Experience
Must have:
- Diploma in Culinary Arts, Food Production or a related field from a recognized institution.
- Professional culinary certification will be an added advantage.
- Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
- Knowledge of food preparation techniques, kitchen operations and food safety standards.