Senior Chef

ROLES AND RESPONSIBILITIES

BASIC PURPOSE OF THE ROLE

To assist catering Manager in conducting a wide number of functions in the kitchen – menu planning, food preparation, orders and sanitation of all areas.

Responsible for running the day-to-day catering operations. responsible for monitoring the quality of the food and service and for making sure that their outlets perform well. Make sure to achieve good quality within a budget and maintaining high standards of hygiene and customer satisfaction.

KEY RESPONSIBILITIES

• Planning the menus & special functions in consultation with chefs/catering Manager.

• Aware of any clients special dietary requirements

• Ordering supplies

• Keep all areas of the Catering Facility clean & hygienic.

• Keep the cooking equipment & utensils clean

• Train & manage the kitchen support staff

• Prepare cooking ingredients

• Follow & implement the kitchen safety regulations and ensure health and safety regulations are strictly observed.

• Ensure HACCP (Hazard Analysis Critical Control Point) policies & procedures are conformed to including all temperature logs & records

• Ensure all cleaning schedules are followed and adhered .

• Report any equipment issues/defects

• Customer focused

• Manage the food and beverage provision for functions and events

• Supervise catering and waiting staff at functions

• Organize, lead and motivate the catering team

• Plan staff shifts and rotes

• Budget and establish financial targets and forecasts

• Monitor the quality of the product and service provided

• Keep financial and administrative records

• Maintain stock levels and order new supplies as required

• Liaise with suppliers and client

JOB DIMENSIONS

Financial Authority: None

QUALIFICATIONS, EXPERIENCE AND SKILLS

QUALIFICATIONS/TRAINING REQUIRED

• Essential

·Knowledge about food preparation

·Knowledge about nutrition in different foods

·Ability to take and understand orders implicitly

·Suggesting new recipes & interesting ideas for menu planning

·Should be physically fit & strong to for lifting heavy pots and pans

• Preferred

·Basic Food Hygiene Certification

·Good command of English Language both speaking and reading/writing

EXPERIENCE/KNOWLEDGE REQUIRED

Essential

·Minimum 5 years of working within a Catering Facility

·International & local cuisine

Preferred

• Diploma in Hospitality

• Oil and Gas Experience

ADDITIONAL SKILLS/REQUIREMENTS

·Good communication skills

·Good planning and orgnisation skills

·Should be a team player and coordinate with the kitchen team