PURPOSE OF THE POSITION:

Responsible for supervising a particular part or parts of the kitchen. Responsible for quality of all meals and all relevant planning, preparation, training and maintenance of all meals.

QUALIFICATIONS & EXPERIENCES:

• A Certificate/Diploma in Culinary Arts.
• 3 years in the same position in a 5* star establishment.

KEY ACCOUNTABILITIES:

• Ensures that proper and agreed cooking methods are always adhered to.
• Responsible for the development and work performance of the junior staff in those parts of the kitchen for which she/he is responsible.
• Ensures that stores, refrigerators and freezers in the department are always clean and tidy.

• Avoids unnecessary wastage and monitors junior staff on wastage.
• Performs order placing for following day’s activities.
• Assists if required in the training of all kitchen staff with particular attention being paid to trainees.
• To be fully familiar with Food cost budget and associated food controls.
• Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required.
• Ensure hygiene standards and storage (food) policies are adhered to.
• Assists with problem solving as challenges occur during the shift.