Chef

Reporting to: Restaurant Manager

Supervision: Kitchen Steward

PURPOSE: 

Ensuring proper production of all meals according to stipulated recipes to produce quality meals as per required standards.

PRIMARY RESPONSIBILITIES: 

• Manage kitchen production schedule to ensure timely production of quality meals as required.

• Ensure proper weighing, measuring and preparation of food as per recipes.

• Monitor and check finished product quality to ensure conformity to required standards.

• Responsible for daily menu planning to ensure variety of foods that accomodate various food preferences.

• Continously develop new recipes keeping abreast with emerging trends in the hospitality industry.

• Ensure that all meals are produced in a timely manner as per the restaurant requirements and/or customer order(s).

• Maintain cleanliness of the kitchen, working surfaces and kitchen equipment and organization in work area; manage the work schedules of the steward(s) to ensure a clean and organised food preparation environment.

• Maintain accurate and timely documentation of all kitchen operations as required.

• Responsible for management of stock issued to the kitchen to ensure proper usage; document as required for proper accountability. Monitor this stock to ensure no wastages and losses.

• Ensure that the restaurant has enough stock of foods to sell throughout the day.

• Ensure adherence to cleaning and sanitizing schedules

• Ensure compliance with food hygiene and health standards.

• Ensure equipment is maintained in good working condition.