Job position: Chef de
Cuisine
Cuisine
JOB SUMMARY
This is a supervisory and
middle management position and requires a mature individual, a team leader with
high humor for inter departmental relations.
middle management position and requires a mature individual, a team leader with
high humor for inter departmental relations.
Responsibilities.
- Food production standards maintenance.
- Kitchen cost controls without compromising standards.
- · Determine
how food should be presented, and create decorative food displays. - · Determine
production schedules and staff requirements necessary to ensure timely
delivery of services. - · Determine
how food should be presented, and create decorative food displays. - · Determine
production schedules and staff requirements necessary to ensure timely
delivery of services. - · Estimate
amounts and costs of required supplies, such as food and ingredients. - · 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. . - · Order or
requisition food and other supplies needed to ensure efficient operation. - · Monitor
sanitation practices to ensure that employees follow standards and
regulations - · Analyze
recipes to assign prices to menu items, based on food, labor, and overhead
costs. - · Arrange for
equipment purchases and repairs. - · Meet with
customers to discuss menus for special occasions such as weddings,
parties, and banquets. - · Meet with
sales representatives in order to negotiate prices and order supplies. - · Prepare and
cook foods of all types, either on a regular basis or for special guests
or functions. - · Supervise
and coordinate activities of cooks and workers engaged in food preparation - · Collaborate
with other personnel to plan and develop recipes and menus, taking into
account such factors as seasonal availability of ingredients and the
likely number of customers. - · Check the
quality of raw and cooked food products to ensure that standards are met. - · Check the
quantity and quality of received products. - · Demonstrate
new cooking techniques and equipment to staff. - · Record
production and operational data on specified forms. - · Coordinate
planning, budgeting, and purchasing for all the food operations within
establishments such as clubs, hotels, or restaurant chains. - · Plan,
direct, and supervise the food preparation and cooking activities of
multiple kitchens or restaurants in an establishment such as a restaurant
chain, hospital, or hotel
The candidate for this
position should posses relevant training in the hospitality career with not
less than 2 years at supervisory positions
position should posses relevant training in the hospitality career with not
less than 2 years at supervisory positions
KNOWLEDGE AND SKILLS:
Education:
Minimum is a diploma from a reputable culinary
school/college
school/college
Experience: 3-5 years
previous experience as a chef in a busy ala
carte kitchen with experience in mass production
previous experience as a chef in a busy ala
carte kitchen with experience in mass production
Salary is negotiable as per
qualifications and experience.
qualifications and experience.
How to Apply
If you feel you are up to the
challenge and posses the necessary qualifications and experience, please send
your resume to the email address below.
challenge and posses the necessary qualifications and experience, please send
your resume to the email address below.
Email : sales@gorillashotels.com
Deadline for Submission :
Wednesday 28th October, 2015 at 6 :00pm
Wednesday 28th October, 2015 at 6 :00pm