Catrion
Qualifications
Bachelor’s Degree/master’s degree in food and culinary. Food hygiene level 3.
Job Description
To induct new staff member in their jobs/ team
Ensure regular staff training is carried out in all legistrative areas
Conduct annual development reviews and draw up development plans for team
Applies nutritional knowledge and ensures the nutritional balance of meals
Compiles or assists in compiling a menu cycle
Assists with the accounting for all rations
Has access to database for picking lists, menu costing and recipe compilation
Carries out equipment checks
Takes action to prevent theft from the kitchen
Maintains the kitchen notice boards
Ensure sufficient food of the appropriate quality is available for the planned menu.
Ensure food is checked for taste, appearance and presentation
Implement wastage control in the kitchen
Prepare menus in line with the budget requirements
Prepares, cooks and presents all recipes contained in authorized recipe books
To maintain a smooth operation on a day to day basis in all food preparation/service
To serve all menu items in line with portion sizes and garnishes
To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices
Ensure all service times are adhered to
Carries out hygiene procedures
Complies with and ensures food hygiene and checks assistant cooks for personal hygiene
Ensures Fire / Safety Procedures are carried out
Fulfils his/her obligation under applicable regulations
To ensure that manual handling procedures and safe lifting techniques are adhered to at all times
Assist in the receipt and storage of food supply
Reports on the quality and quantity of food supply
Ensures correct recovery and storage of leftover food for recycling
Applies nutritional knowledge and ensures the nutritional balance of meals
Assists with the accounting for all rations
Carries out equipment checks
Skills
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Must have previous 5 years’ experience in cooking at a 4 – 5* facility
Must have strong and friendly personality
Good background
Ability to work as part of a team.
Catrion
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