Talent Pool: Production Chef - B&I

Duties & Responsibilities

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• 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.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside the scope of responsibility.
• Hands-on involvement with the focus of improving the cooking and overall standards of meals served.
• Ability to carry out on-the-job training with chefs and cooks for the unit.
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality.

Skills and Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Strong judgement and problem-solving skills.
• Excellent people skills.
• Strong interpersonal and communicative skills (verbal and written).
• Flexibility with regards to working hours.
• Attention to detail.
• Client service orientated.
• Business management principles.
• Fully computer literate.
• Excellent food/Chef skills and background.

Qualifications

• Relevant tertiary qualification and Associate Culinary Degree / or recognized in-service training.
• A minimum of 2 years of experience in kitchen preparation and cooking.