Chef at Prixair

Details:

Chef – CH01
Key Responsibilities

• Highly skilled professional cook who oversees the operations of kitchen and dinning
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• To ensure that production is correctly executed and that products comply with the technical sheets
• To ensure the quality levels of products and services
• To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost
• Expected to modify and create new menus as needed
• Ensure that quality culinary dishes are served on schedule
• Determine how food should be presented, and create decorative food displays.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Perform other duties as directed.

Qualification Experience:
BSc., HND and/or it’s equivalent  with a minimum of 5 years relevant working experience