Job Description
- Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy
- Estimation of daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
- To participate in the HACCP procedure according to the company’s Food Safety Management document. To maintain the correct use of the KRB including cleaning rota and closing down procedures.
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
- Undertaking training and development as appropriate and keep apprised of developments in his/her field of expertise.
- Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
- Identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
- Purchase all food and food related products using company nominated suppliers.
- Achieve food budget cost controls, ensuring minimum wastage within the unit.
- Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
- Working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
- Carry out any other duties as appropriate to the post and as requested by the Catering General Manager, Catering Operations Manage and Development Chef.
Desired Candidate Profile
Kindly refer to the Job Description above
Key Skills
Key Skills
.
Commis, Commi, Chef De Partie, Demi Chef De Partie
Qualification
.
BHM
Additional Qualification
.
Commis, Commi, Chef De Partie, Demi Chef De Partie
Industry
.
Hospitality/Airlines/Travel/Tourism
Functional Area
.
Hotel Management/Catering/Food Technology
Job Role
.
Chef De Partis
