HEAD CHEF

Description

We are seeking a passionate and experienced culinary professional to join our team as a Head Chef or Sous Chef, overseeing daily kitchen operations in our school cafeterias. You'll play a key role in providing fresh, nutritious meals to students, ensuring high-quality food preparation, maintaining the highest standards of hygiene and safety, and leading our dedicated kitchen staff. This is an excellent opportunity to make a positive impact and grow within a supportive and expanding company.

Responsibilities and Duties

* Lead the preparation and cooking of food, ensuring consistent quality and taste. * Manage food plating and presentation to meet service standards. * Monitor portion control to minimize food waste. * Plan staff schedules and assign tasks based on operational requirements. * Provide on-the-job training and evaluate staff performance. * Maintain industry-leading standards of hygiene, health, and safety. * Monitor inventory levels and place orders to maintain adequate stock. * Manage procurement within budget constraints to control costs. * Conduct audits to track food waste and ensure proper portion control. * Suggest and test new recipes to enhance our menus. * Ensure compliance with HACCP, Workplace Safety, and Sustainability policies. * Complete and oversee all necessary documentation and audits.

Qualifications and Requirements

* Experience in catering, cafeterias, or high-volume food production is preferred. * Strong knowledge of Food Safety & Hygiene, HACCP, and Workplace Safety practices. * Proven ability to lead a team, effectively multitask, and perform well under pressure. * Competence in kitchen budgeting, cost control, and inventory management. * A positive attitude, self-motivation, and a keen attention to detail. * Comfortable using basic computer systems for reporting and scheduling tasks. * Willingness to work occasional weekends as required by operational needs.

Working Condition

Salary

Basic Salary 2400