This position is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen staff in the preparation of meals, whilst meeting required safety, hygiene and quality standards.
Manage overall food production include production planning, PAR stock control, and inventory movement.
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to.
Maintains and monitors quality and conducts quality control checks according to HACCP regulations.
Plan and direct food preparation and culinary activities
Hire, train, and supervise kitchen staff and other food preparation workers
Supervise kitchen staff- s activities/roster
To liaise with staff in direct support and cooperation with Executive Chef - Central Kitchen
Ensure all company standards are adhered and followed on a day to day basis
Conduct training of standard batch recipes.
Rectify and respond to any arising problems or quality issues.