- Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods
- May plan and price menu items, order supplies, and keep records and accounts.
- May participate in cooking.
- Determine how food should be and garnished and presented /displayed
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Arrange for equipment purchases and repairs.
- Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
- Meet with sales representatives in order to negotiate prices and order supplies.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- 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.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques and equipment to staff.
- Record production and operational data on specified forms.
- Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Accountable and responsible for all the material issued to the kitchen
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens.
- Note: Management reserves right to vary/ add Chef's job description, qualifications, inter alia
Experience & Education
- Higher Diploma in food production & culinary
- Back ground in food costing
- Ability to develop a menu, African cuisine
- 3 and above years’ experience in a busy Hotel
- Administration and Management-- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Personnel and Human Resources -- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.