Executive Chef
Region Western, ghana
9h ago

Job Type Temporary / Contract / Project Working Experience 5 - 10 Years Education Level Higher National Diploma Industry Hospitality Jobs Qualifications Minimum of a Degree in food production or any equivalent combination of education and experience sufficient to perform job duties may be considered Description

Deliver the delectable food strategy

Adhered to company policy of Smart Menu and Healthy & Delectable food

FIFO for quality produce principles applied to all food items on food counters

Expired foods managed according to wastage policy.

Customer ratings maintained

Manage all Kitchen areas

Maintain Mise en Place according to SOP’s

All kitchen equipment is operational according to manufacturer’s manual

All broken equipment managed according to SOP’s and repairs are effected within 24 hrs

Adhered to companies Health and Safety Regulations through kitchen representation on the Health and Safety committee

Hygiene Audit Results

FIFO principle (First in First out) applied

Cleaning products mixed according to suppliers specification

Work ethic of personal hygiene of staff maintained to the correct protective clothing being worn at all time, Latex gloves and Hair Nets

Ongoing staff hygiene training

Manage Kitchen Team Performance

Development Plans for all staff in place to up skill

Performance discussion with all staff twice a year

Absenteeism managed timorously within company policy

HR administration completed within the required payroll period

Team to achieve performance goals of food and beverage split, cost of sales, wastage and head spend

Maintain optimal stock levels

Maintain stock par levels based on seasonal changes

Best quality (FIFO) maintains

Appropriate fridge temperature managed 5 degrees for fridge 15 degrees for freezer. Have fridge register reading in place in all locations

Stock ordered based on future weather taking into account the 5% rule

Perishable Stock ordered daily

Manage consumables effectively

Deliver weekly and month end stock takes effectively to minimize Variances

Maintain Food Cost

Compliance with recipes in SOP’s

Maintain and monitor par levels according to season.

Wastage and poor quality managed.

Daily and weekly stock takes to be done effectively

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