Head Chef at Broadoaks British School

JOB PURPOSE

• The Head Chef is a highly skilled professional cook who oversees the operations of the kitchen. S/he is responsible for the food that comes out of the kitchen, from conception to execution.

OVERVIEW OF THE ROLE

• The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. This role is very hands-on, requiring attention to detail and a positive work attitude.

RESPONSIBILITIES

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the meals at the schools
• Display exceptional leadership by providing a positive work environment, counselling colleagues as appropriate and demonstrating a dedicated and professional approach to management
• Provide direction for all day-to-day operations in the kitchen
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilise interpersonal and communication skills to lead, influence and kitchen staff
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation.
• Determines how food should be presented and distributed
• Ensures compliance with food handling and sanitation standards
• Follow proper handling and right temperature of all food products
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with the schools’ health policies
• Coordinates with the facility department for the acquisition of needed goods and services
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
• Ensure proper grooming and hygiene standards for all kitchen staffs
• Ensure all kitchen employees maintain required food handling and sanitation certifications
• Ensure proper purchasing, receiving and food storage standards in kitchen
• Maintain quality levels of receiving, storage, production and presentation of food
• Follows and enforces all applicable safety procedures specified for kitchen
• Attend administrative meetings and sessions

REQUIREMENTS

• Able to demonstrate excellent written and verbal communication
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
• Ability to meet deadline

QUALIFICATION & EXPERIENCE

• Bachelor’s Degree in Culinary Education or any related discipline from a reputable institution
• Experience: Minimum 2 + years in similar capacity/function on an international standard with a strong background in HACCP procedures and application
• Advanced knowledge of food professional principles and practices