HEAD CHEF – Rainbow Tourism Group 399 views

Key Responsibilities

• Participating in preparation of kitchen budgets
• Planning of kitchen operations
• Participating in menu planning and reengineering
• Overseeing product quality and supervising service
• Supervising kitchen associates and conducting kitchen inspections
• Training of kitchen associates
• Monitor hygiene/safety in the kitchen
• Managing kitchen costs through use of innovative cooking methods
• Administration of health and safety standards and practices in the kitchen

Requirements

• Higher National Diploma in Professional Cookery
• At least 3 years’ experience in a similar position
• Hands on experience in food production and service standards
• Good flair of financial figures
• Excellent coordination skills
• Should have a fair understanding and appreciation of all sections of the kitchen
• Sensitive to customer care
• Attention to detail, honesty and ability to work with minimal supervision.
• Fluency in English language

How to Apply