Job Purpose
To manage an assigned kitchen section by preparing high-quality meals, supervising section staff, maintaining food safety standards and ensuring timely food production in accordance with the Company's quality standards.
Key Duties and Responsibilities
Prepare and present food within the assigned kitchen section.
Supervise Commis Chefs and Kitchen Assistants assigned to the section.
Ensure food quality, consistency and presentation standards are maintained.
Monitor food preparation to ensure timely service.
Maintain cleanliness and hygiene within the assigned section.
Monitor stock levels and requisition ingredients.
Minimize food wastage through proper portion control.
Ensure compliance with food safety and sanitation standards.
Assist in menu implementation and recipe adherence.
Report equipment faults and maintenance requirements.
Perform any other duties as may be assigned by the Sous Chef.
Key Performance Indicators (KPIs)
Food quality scores.
Timeliness of meal preparation.
Food wastage levels.
Compliance with food safety standards.
Guest satisfaction.
Section productivity.
Inventory control.
Compliance with standard recipes.
Education, Skills and Experience
Must have:
Diploma in Culinary Arts, Food Production or a related field from a recognized institution.
Professional culinary certification will be an added advantage.
Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
Knowledge of food preparation techniques, kitchen operations and food safety standards.