Head Chef at Jagal Group

Purpose/Role:

•     Managing the daily catering operations in the Shore Club.

Key aims and objectives:

•     Monitor man-power allocation in line with work progress.
•     Train the local staff in preparing and Cooking of food
•     Receiving food from Central Store
•     Portion control & Wastage control
•     Cleanliness of SC and surrounding area

Prime Responsibilities and Duties:

•     Ensure proper handover/takeover of your shift.
•     You are responsible to the Catering Manager during your working day.
•     You are responsible for all cooks and cleaners on your shift.
•     Check at the beginning of your shift that all staff are present. Report any absentees to the Catering    Manager.
•     Inspect your staff and ensure that they are correctly dressed prior to commencing work. No jewelry  or watches to be worn except plain band wedding rings.
•     Training for all local cooks and kitchen assistants in food preparation and sanitation
•     Alternate different tasks to your cooks daily and ensure they are not doing the same job each day.
•     Maintain a high standard of hygiene at all times and ensure that all staff clean as they go, especially    at the end of each shift. No exceptions.
•     Supervise kitchen cleaners and ensure that all daily kitchen cleaning tasks are carried out. Departments, Fridges, Stores, Cupboards, Working Areas, ect.
•     Ensure proper procedures for food preparation and sanitation are being followed.
•     Review the day’s menu and ensure all ingredients are available for preparation and that correct issues from the ration store are carried out.
•     Always have a back-up solution to the daily menu and extra garnish. Do not run out.
•     Ensure correct methods of cooking are carried out.
•     Keep a high standard of hotplate from beginning to end. Ensure that it is constantly at the correct temperature and correctly staffed at all times.
•     Make sure that all leftover foods are properly cooled and stored.
•     Any catering equipment that needs repairing, report to the Catering Manager
•     If in Doubt regarding any issue. Report to the Catering Manager.

The Persons:

•     Good organisational and time management skills combined with a high level of initiative
•     Ability to manage in a diverse environment with a focus on client and customer services
•     Trustworthy
•     Excellent communication and interpersonal skills
•     Food Handlers Certificate.
•     Proven culinary skills with a 3 years’ experience
•     Ability to be on feet on hard surface for long periods of time­
•     Ability to work in a busy, stressful environment with extreme changes of temperature
•     Ability to utilise time efficiently to meet all job responsibilities
•     Must be able to read and write