Jobs At CareerNation

Job Objective

•     Has responsibility for all Kitchen Operations which include the organisation of kitchen staff to produce meals that meet set standards while remaining within the budget and maintaining high standards of hygiene.
•     The compilation of menu/meal planning
•     Ordering of food stuff
•     Controls of cold room/perishable foodstuffs
•     Ensuring compliance to the use of standardized recipes
•     The watching of costs, wastage and portion control
•     Performs cost calculations and controls cost - the costing of all meals produced
•     Advice on purchase of equipment
•     Seeing to the administrative chores connected to the kitchen including the arrangement of staff roaster
•     The training of new kitchen staff
•     Ensuring the security of all kitchen supplies, equipment, utensils and silver wear
•     Conducting of monthly inventory
•     Maintenance of good hygiene cleanliness in the kitchen
•     Collaborating with the faculty Manager in fostering good relations with the staff and the school
•     Instilling discipline where necessary
•     Investigate customer complaints
• Minimum Educational Requirements
•     Qualification: HND in Catering and Hotel Management
•     Professional Qualification: City & Guilds 894 (1,2,3), NEBSS belong to an association - chef & cooks circle (Lond) or cookery and food association (Lond)
•     Cognate Experience: 10 years +

Skills Requirement

•     Knowledge of kitchen french
•     Must be willing to work as a team with the rest of the kitchen staff
•     Administrative abilities
•     Must have a good knowledge of menu planning and its cost implications
•     Food catering knowledge
•     Creativity - Advanced Garnishing
•     Wide knowledge of techniques of meal preparation and garnishing

Key Performance Indicators

•     Timeliness in the preparation of food
•     Keeping cost to budget while ensuring high quality meal delivery
•     An average score of 4.7 in partisipants evaluation
•     Well kept and maintenance of good cost control
•     Consistency in the quality of food produced