Head Chef

1. Job Description • Produce all items relating to the menu to the establishment standards to satisfy customers' expectations. • Determine production schedules and staff requirements necessary to ensure timely delivery of services. • Inspect supplies, equipment and work areas to ensure conformance to establish standard. • Monitor sanitation practices to ensure that employees follows and regulations. • Ensure all portion controls are strictly adhered to • Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes. • Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift • Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice • Ensure the kitchen is secure, clean and safe before going off shift • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers • Supervise and coordinate activities of cooks and workers engaged in food preparations • Coordinate planning, budgeting, and purchasing for all the food operations within establishments • Performs miscellaneous job-related duties as assigned 2. Job Requirements • Minimum 7 years of relevant experience • Possess good hygiene and personal grooming standards • Able to work in a fast - paced environment • Able to work split shifts