Chef

Duties & Responsibilities

All aspects of purchasing, food preparation & presentation.
Deputize in the CMs absence if necessary.
Promote the professional growth and development of the culinary team.
Ensure that all staff are familiar with the day's requirements.
Give and take culinary direction in a positive and impactful manner
Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
Make sure that the necessary stocks are on hand at the right quality and quantity.
Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedics company standard.
Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
To ensure that all maintenance problems are timeously reported and followed up.
Guarantee that all communications between service areas and kitchen run smoothly.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To attend seminars and training courses as and when directed.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
Stay abreast with food trends as well as best practices.