Junior Chef at Eric Kayser

Description

• Supervise the kitchen opening and closing procedure according to checklists
• Ensure quality standards in food production using records, menus and appropriate reference material and supervise the outcome and serving the products on the line
• Monitor the implementation of standards set for food and practices to ensure food safety
• Investigate product non-conformance to avoid repetitive incidents
• Ensure grooming, hygiene, safety and sanitation practices in the kitchen area
• Oversee the kitchen supplies and equipment receiving, rotation, inventories and requisitions
• Monitor the cleaning and handling of the kitchen utensils
• Arrange for the regular maintenance and upkeep of the kitchen and its equipment
• Participate in recruiting new kitchen employees, monitor their schedule, attendance, duties, performance, training and leaves, and take part in their coaching, appraisal, development, opportunities and reward policy,
• Ensure a good and professional communication channel among and with the kitchen staff and with the head of branch through logbooks, emails, memos, reports, briefings and meetings
• Ensure that food and labor cost standards are attained
• Monitor the daily kitchen report and review the monthly stock variation.
• Brief the head of the branch about the kitchen's state of operation providing advice for possible improvement.

Requirements

• Interested candidates should possess an OND qualification with 1 - 3 years work experience.