Manage the kitchen operations for a major client onshore by ensuring compliance with contractual obligations signed between Newrest and the clients but also the satisfaction of the latter. 

Scope and general purpose

To prepare, produce and present food to the agreed standard and to the agreed profit in accordance with company policy and within food costs provided.

Responsible for

• Kitchen staff

Liaises with

• Operations Manager

• Clients on site

Authority

• To plan menus in consultation with Executive Chef.

• To allocate duties to Kitchen Staff

Main Duties

• Prepare the menus plans.

• To prepare, cook and produce continental, Asian, Caribbean food to the company's standard, with emphasis on presentation, hygiene and economy, in addition should also be knowledgeable in bakery products.

• To assist Operations Manager in indenting for provisions.

• Prepares the staff planning/rosters and duties allocation.

• Ensures discipline amongst staff and able to resolve conflicts and issues as they may arise.

• Conducts meetings with his team to ensure good coordination and performance of the team.

• To organize all the resources within the Kitchen and other areas.

• To be responsible for allocation of work to other Kitchen Staff.

• To be responsible for implementing company policy and discipline in the production area.

• To develop and train minimum of one Assistant/ Junior Guyanese Kitchen Staff in skills to be eligible for promotion.

• Issues the requisitions to Stores.

• Liaises with Storekeeper to ensure that all food requirements for the kitchen are ordered and delivered in the right quality and quantity.

• Controls the quality of the raw materials and ingredients upon delivery.

• Controls the timing of preparation and service of the meals.

• Control the raw materials yield.

• Control that all areas are clean and tidy.

• Ensures that all food is displayed in time and kept at the right temperature.

• Control the Customer feedback, on the food preparations.

• Gives support to the relevant staff on recipes and processes of preparation.

• Train those who need support on a specific aspect.

• Ensures that Hazard Analysis Critical Control Points (HACCP) and safety throughout the kitchen is observed and maintained.

• Liaises with sanitation department on hygiene and cleanliness throughout the kitchen units.

• Inform maintenance of any deficiencies for quick repair.

• Ensures that food wastage levels are minimized and controlled in the kitchen

• Assist the Operations Manager for the monthly inventory.

• To ensure proper mopping and cleanliness of worktables, minimum wastage and kitchen cleanliness.

• To know and observe all safety rules and procedures.

• To effectively supervise Kitchen Staff to ensure all HSE rules & procedures are followed, and hazards/near miss and accidents are properly reported.

• To raise HSE/ Hazard awareness by actively participating in all HSE meetings.

• To follow Newrest HSE plan and achieve HSE targets.

• To ensure that all equipment and materials are not left in an unsafe state.

• To report and where possible to act in relation to any accident, fire incident, loss or damage.

• To ensure proper grooming and hygiene of self and all production staff.

• To assist at the client meeting.

Additional duties

Any other assignments given occasionally or daily by management.

• Candidate must be willing to relocate to Guyana to perform duties 
• Accredited Culinary Certificates
• Minimum 5 years' work experience in a similar capacity; regional experience would be a plus
• Computer Literate
• HACCP Training
• Strong Leadership, Communication and Organizational skills

Interested applicants can also email their updated CV to recruitment.guyana@newrest.eu