Core objectives include:
· Plan menus, estimate food and labor costs, and place orders for food supplies.
· Monitor the quality of dishes at all stages of preparation and presentation.
· Discusses food preparation issues with managers, dietitians and other staff members.
· Requisitions food, kitchen supplies and equipment.
· Demonstrates techniques to cooks and advises them on cooking procedures.
· prepares and cooks food.
· Portions food, adds gravies, sauces and garnishes.
· Explains and enforces hygiene regulations.
· May freeze and preserve foods.
· Manage all stock and do stocktakes.
· Make Rosters every week.
The above list is not exhaustive, and the role may change to meet the overall objectives of the company.
Other Duties
· Fulfil other duties as required by management and other department personnel as requested/required.
· Professional approach.
· Ability to work under pressure.
· Organizational and time management skills.
· Excellent attention to detail.
Desired competencies
· Analytical thinking.
· Initiative.
· Business awareness.
· Tenacity.
· Strategic thinking.
· Positive approach to change.
Person Specification
Skills & competencies
· The candidate must have at least three years of relevant work experience or qualifications such as a Diploma in cookery.
· Customer service focused: committed to providing exceptional customer service across all channels – written, phone and face to face.
· Communication: the ability to communicate clearly and concisely, varying communication style depending upon the audience.
· Attention to detail: excellent attention to detail and written skills when communicating with others, both internally and externally.
· Commerciality: ability to apply knowledge in a practical, commercial manner.
· Teamwork: willingness to assist and support others as required and get on with team members.
· Time management/organization: accomplish objectives effectively within time frame given and carry out administrative duties within portfolio in an efficient and timely manner.