Job Overview:
The ideal candidate will be responsible for overseeing the production of food items in a controlled environment.
This role entails ensuring the consistent high-quality of food products, adhering to established guidelines and regulations.
Key Responsibilities:
* Manage waste disposal processes in compliance with local regulations.
* Maintain and optimize stock levels to ensure timely preparation and handling of food items.
* Develop and implement a recipe database for core menu items.
* Review and update hospitality menus to align with company standards.
* Induct new staff into kitchen procedures and protocols.
* Pursue required training and development opportunities.
Requirements:
* A minimum of three years' experience in catering or as a chef is required.
* Holding a recognized professional culinary qualification is essential.
* Excellent knowledge of food safety and HACCP principles is mandatory.
* Strong people management and communication skills are necessary.
* The ability to motivate and self-motivate is crucial.
* Familiarity with kitchen health and safety procedures, as well as legislative requirements, is required.