Job Description

Responsible for the total operations and management of the kitchen department to set international standards

• Identify and estimate quantities of foods, beverages, and supplies to be ordered.
• Maintain relationships with customers and staff.
• Update and use job-related knowledge.
• Schedule staff work hours and activities in the kitchen
• Evaluate health and safety practices against standards.
• Organize, plan, and prioritize.
• Make decisions and solve problems concerning menus and staff.
• Process and analyze information when scheduling and budgeting..
• Record information about inventory and health practices.
• Handle food, utensils, and bookkeeping materials.
• Monitor food preparation and cleaning methods.
• Implement ideas or products.
• Get information from customers, employees, and inventory records.
• Inspect equipment and food deliveries.
• Monitor and oversee purchases, menus and kitchen staff.
• Guide, direct, and train staff.
• Coordinate the work and activities of staff.
• Communicate with customers, sales reps, and suppliers.

Required Skills or Experience

• Must possess HND/ NVTI II or relevant equivalent qualification
• 3-5 years experience as a Head Chef
• Must possess a valid health certificate qualification issued by a recognized body.
• Menu and service design experience in a modern, up-scale restaurant.
• Must have knowledge of restaurant and banquet food service operation and maintenance
• Must have knowledge of restaurant equipment operation, maintenance and sanitizing methods and techniques.
• Experience in supervision and administration practices and methods is preferred.