Summary
Our client Mokka City is recruiting a Chef.
The Chef will ensure the overall quality and profitability of the kitchen in accordance with restaurant’s policies, procedures, and standards established to ensure maximum customer satisfaction.
Description
- Allocation of Duties
- Quality Consistency- The chef is the chief quality controller of the kitchen. He/she must ensure that the cooks and their assistants follow the correct recipes and method of preparation. They must always taste soups, sauces and all dishes before service.
- ensure consistent quality production and proper use of recipes.
- setting up, maintaining and improving the quality of food and service offered to our customers.
- The Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
- Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
- Checking and refilling of stock levels in the shift.
- Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
- Ensuring that no wastage through wrong storage, wrong cooking methods.
- Ensure that all our storage facilities and other equipment are properly utilized, cleaned and kept.
- Keeps the head chef and the assistant head chef fully informed of all rising issues, unusual matters of significance, promptly taking corrective actions where necessary.
- Provide direction to the Cooks, and Kitchen Stewards.
- Clean and re-set their working area.
- Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times
- Streamline receiving procedures to ensure that only the best quality and the right quantities are received from the suppliers.
- Observes stock levels and orders supplies, participates in monthly stock take and daily closing stocks.
- Any other duties that may be assigned by the management from time to time.
Education
- Diploma or Certificate in Culinary Science from a reputable institution
- HACCP and hygiene training
More Details on Experience
- A minimum of 4 years food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
- 2 years experience in a supervisory role within a high-level culinary establishment.
- Previous catering experience.
More Details on Skills
- Excellent English verbal and written skills.
- Excellent leadership motivation and team building skills.
- Knowledge of current food trends and best practices.
- Strong safety and hygiene awareness
- Understanding of purchasing and maintenance of kitchen equipment.
- Knowledgeable about the culinary industry and food preparation.
- Organized, can delegate tasks well and work in a high stress environment.
- Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
- Flexible
- Customer service oriented with a positive can-do attitude.
- Accuracy and speed in executing assigned tasks
- Excellent personal hygiene and grooming.
- Well-organized and detail-oriented
Terms And Conditions
Intersted candidates to submit their applications before 25th July 2023.