• Ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, and presentation as per client specification.
• Guide, assist and monitor the performance of assigned sections during the shift.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, etc.
• Maintain wastage records and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
• Ensure that kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
• Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions.
• Coordinate with other departments as necessary in order to complete assigned work;
• Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
• Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
• Provide professional guidance for all ingredients and foodstuffs to ensure consistent recipe flavor profiles.
• To actively participate in menu presentations.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• To ensure that all equipment and materials are not left in dangerous state.

Qualifications 

• Grade 12.
• Certificate in Patisserie & Food Prep.
• Computer Literacy.

Experience

• 2 Years’.

Skills

• Ability to Cook well.
• Consistency.
• Portion and Waste Control Monitoring.
• Multi-task.
• Hygiene Control.

Competencies

• Ability to follow recipe standards.
• Ability to run a kitchen.
• Ability to procure correct recipe items.