HEAD CHEF – CCAP Blantyre Synod

Key Responsibilities

• Order supplies and report to the Centre Manager
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as
  sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate
  techniques
• Supervise kitchen personnel and their performance
• Assist in Ordering food from designated suppliers where possible
• Manage stock of food
• Organize duty roster for kitchen staff

Requirements

• Passion for food, Creative approach to menu preparation and presentation
• Previous experience of working in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures
• Ability to work under stressful conditions and efficiently in a fast -paced kitchen environment
• Strong leadership skills
• Ability to make quick decisions,
• Ability to ensure high standard of hygiene and cleanliness in the kitchen area
• Degree /Advance Diploma / Diploma in food Production or Culinary from any recognised Institution

How to Apply