Job Title: Events Kitchen Chef

Department: Kitchen

Reports to: Executive Chef

Supervises: Sous Chefs, Line Cooks, Stewards

Contract length: 1 year (renewable on satisfactory performance)

Main Purpose & Scope the Job

The Events Kitchen Chef will be in charge of all the Planning, Ordering, Preparing, and Service of food in all the Events, functions and banqueting in accordance with Ankole Grill policies, procedures, and standards established to ensure maximum customer satisfaction.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/procedures/standards and continually train incoming and current team members.
• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Strictly follow recipes, procedures and practices as per Ankole Grill standards.
• Supervise and coordinate all functions and activities in the Events kitchen
• Ensure that the Events kitchen is clean, well-organized and arranged and that all equipment and storage facilities are well maintained and in good working order
• Ensure that all Staff working in the Events kitchen are responsible, accountable and professional
• Ensure that Discipline and stringent hygiene measures are maintained at all times
• Ensure that all the Mandatory HACCP documentation on temp, storage, thawing etc. are done and well filed for ease of reference and that all staffs are compliant to the set rules and regulations.
• Ensure that all opening and closing duties are well coordinated and executed
• Ensure that other duties involving production of mise en place and sauces for the outlets are done on time and to the expected standards and quality
• Coordinate with the Executive Chef and source for extra man power from the main kitchen during functions and events. The two should determine the labour force required for each function and events to avoid both under and over staffing during such functions
• Allocate duties and supervise all aspects of preparation and service during functions.
• Put special cooks to ensure that the correct method of preparation and recipes are followed with minimal wastage and/or compromise of our set standards and taste of food.
• Plan accurate and realistic quantities for each event or function in close liaison with the Executive Chef and order in good time.
• Discuss with the Banqueting Manager each function, taking keen note of all the specific requirements of each function
• Supervise all the preparation and production ensuring all the set standards are achieved at the highest level possible
• Control and supervise the flow of service in each function to ensure that Guests are taken care of, food is hot throughout service and the buffet area remains clean and tidy throughout the service
• Plan and discuss the set up and decoration of buffet with service supervisors to ensure that every buffet is beautifully and creatively laid out and presented.
• Ensure that the buffet in every function is well manned and the food is served by our cooks while ensuring that sufficient food is served to our guests but with minimal wastage
• Loading, transportation and handling of equipment during outside catering is carefully done and no damages are encountered.
• Clearing and closing duties are properly done and that none of our equipment is left behind after such functions
• All food left over after functions is properly handled, stored and utilized after the function
• The Catering venue and kitchen are left sparkling clean and well-arranged after every function (Closing Duties)
• Carefully plan the Quantities for each function and ensure that budgeted cost of sale is always achieved
• Discuss all Menus to be proposed to the Clients by various managers to ensure that it meets acceptable standards
• Review all banqueting Menus and work on improving and increasing the variety.
• Look at our various buffet decorating materials and come up with suggestions that can improve our food display.
• Work closely with the Executive Chef in supervising the training of the Cooks and ensure that the quality of training is improved.
• Get conversant with F&B reports and assist the Executive Chef in analysing such reports and ensuring that food cost percentages are achieved by all the outlets.
• Perform administrative duties as needed.
• Assist the Executive Chef perform annual staff appraisals as per Ankole Grill guidelines
• Maintain a positive and professional approach with co-workers and customers.
• Conduct daily pre-shift meetings and ensure active participation from all team members

*In addition to the above, the Events Chef may be given such other duties, as the Management may deem necessary.

• A minimum of 5 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.

Core Competencies

• 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

All applications should be submitted by 6th September 2020