The Duties and Responsibilities of a Chef/ Catering supervisor include but not limited to:
1. Prepare, cook and present food ready for service on a daily basis, mentoring food production staff as required, and ensuring consistency of presentation, production amounts and portion control as per standardized menus.
2. As per the departmental Food Hygiene/HACCP System, ensure full compliance throughout all food handling and storage with accurate recording of critical temperature controls, and thawing and chilling times, as well as completion of cleaning procedures as per cleaning policies and checklists.
3. Provide supervision to other staff working within the kitchen as required in respect to instruction in portion control and presentation or instruction on the correct use of specialist technical equipment e.g. ovens, slicing machines, cleaning machines.
4. Preparation of quarterly report and budget.
5. Preparation and review of menu quarterly.
6. Tracking budget.
7. Attending to the children of Cornerstone as necessary and appropriate. Time is to be spent every day in nurturing, loving, and caring for the children.
8. Preparation of orders and forwarding to procurement officer for purchases of kitchen items.
9. Ensure the removal of all food and packaging waste from kitchens in a hygienic and safe manner.
10. To ensure that all staff provide a courteous standard of service and deal with any staff issues which arise during operation.
11. Will undertake the above duties working on a rotational basis and any additional duties as requested by management.
12. Must be able to organize own work routines and prioritize to ensure menu item availability avoiding delays in serving, but to minimize waste.
13. Must be able to follow recipe ingredients/methods and help with menu development, tastings and specifications.
14. Problem solving required. If they have any concerns they should be referred the Supervisor eg shortage of food for a recipe, or faulty cooking equipment.
15. During periods of sickness or unexpected staff absence in liaison with the supervisor is able to respond and find a solution so as not to affect service.
16. Be able to deal quickly with unexpected circumstances e.g. cooking equipment breakdown, feeding higher numbers than expected, loss of utility e.g., water, gas, etc. In all such situations & working with key contacts find a best solution/compromise in production of food is not impacted.
17. Chefs must be able to perform a number of tasks simultaneously, handling constant interruptions and last minute requests. They must be self-organizing, able to ensure food production timings are appropriate, whilst assessing requirements throughout meal service.
18. When handing over to a deputizing chef, inform them of requirements for the service they are covering and communicate service times and menu ingredients to staff.
19. Must be able to judge if standards are being met and communicate problems to the supervisor.
20. Must possess the necessary interpersonal skills and be able to work harmoniously as part of a team and be helpful and polite when dealing with children, staff and visitors.
21. Chefs must be skilled in the operation of complex cooking equipment and be able to work with menu and specification sheets to produce food in a range of quantities.
22. The catering environment can be a physically demanding environment requiring substantial physical effort at times with heavy lifting and sometimes long periods of repetitive tasks. A certain degree of bending, stretching, twisting and constant movement is required and ability to work at a quick pace over meal service times.
23. A high level of flexibility is required to cover changes in services, dependent on work levels and requirements. Demands to provide services out with the catering unit, requires co-operation and must be prepared to extend working hours at short notice within limits.
24. Chefs must be prepared to work in any area unless specialist training has not been given.
25. Any other duty assigned by the supervisor.