HEAD CHEF/COOK – Park Vue Hotel

1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

2) Specifies the number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.

3) Supervises and ensure the cleanliness of the kitchen and equipment.

4) Supervises, cook, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

5) Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.

6) Requisition foodstuff and supplies with the purchasing staff.

7) Train new workers.

8) Performs other duties as described related to the Hotels Kitchen & Restaurant.

9) Meet with Admin staff, customers, or client groups to plan menus for special occasions.

• Diploma or certificate equivalent preferred in culinary school.
• Health and safety or food hygiene qualifications
• Prior experience in related food and beverage service and food preparation positions.
• Be well-organised.
• Have good communication skills.
• Be energetic.
• Lead and motivate people.
• Stay calm under pressure.
• Be able to multi task
• Be assertive with others.
• Have high standards of hygiene.

Implement control on quality along with the consistency of every eatable item served

Involve in ordering and receiving ingredients required in the kitchen.

Control, maintain and manage kitchen inventory and food supplies.

Ensure all ingredients for preparing food are in the right supply on time.

Support and facilitate control of food costs.

Convey clearly any maintenance of kitchen equipment and other security problems.

Develop and maintain professional relations with vendors.

Inspect and ensure best functioning of all kitchen equipment is as per given manufacturers instructions.

Supervised other cooks directly including scheduling and ensuring adequate coverage of cooks for meal preparation.

Develop and supervise the preparation of specialized menus’ for customer events.

Remuneration and Job Benefits will be discussed at the interview.