Job Title:
Chef

Key Responsibilities:

Culinary and Pastry Preparation:

• Utilize culinary expertise to prepare and create a diverse range of dishes, including savory meals and pastries.
• Execute precise techniques in chopping, marinating, and measuring ingredients according to established recipes for both culinary and pastry production.

Menu Development:

• Contribute to menu development by proposing new dishes and pastry items, considering seasonal ingredients and culinary trends.
• Collaborate with the culinary team to ensure a balanced and innovative menu.

Kitchen Management:

• Maintain cleanliness and organization in the kitchen, overseeing the washing of dishes, utensils, and cooking equipment.
• Ensure proper sanitation of food preparation areas, countertops, cutting boards, and cooking surfaces, meeting the highest hygiene standards.

Stock Control and Inventory Management:

• Monitor and manage kitchen inventory, overseeing both culinary and pastry ingredients.
• Unload and store deliveries in designated areas, ensuring proper rotation of stock.

Service Excellence:

• Provide hands-on support during peak hours, overseeing both culinary and pastry production to maintain quality and efficiency.
• Collaborate with kitchen staff to ensure seamless coordination during busy periods.

Compliance and Safety:

• Adhere to health and safety regulations, implementing proper food handling, storage procedures, and personal hygiene practices.
• Maintain a clean and presentable appearance, reflecting the commitment to industry standards.

Team Leadership:

• Lead and inspire the kitchen team, fostering a positive and efficient working environment.
• Effectively communicate with team members, coordinating tasks, and ensuring a harmonious workflow between culinary and pastry production.

Adaptability and Innovation:

• Demonstrate flexibility and a willingness to take on additional responsibilities, such as overseeing pastry production, assisting with kitchen maintenance, or contributing to special projects.
• Identify opportunities for improvement in culinary and pastry production processes, bringing innovative solutions to enhance overall kitchen efficiency.

Qualifications:

• Culinary degree or equivalent certification, with a focus on both culinary and pastry arts.
• Computer literacy: Basic experience in MS Office will be an added advantage.
• Proven experience as a Chef in a professional kitchen environment, showcasing expertise in both savory and pastry preparation.
• Strong ability to follow recipes accurately and consistently execute dishes to high standards of taste and presentation.
• In-depth knowledge of inventory management, stock control, and food cost principles for both culinary and pastry ingredients.
• Excellent communication skills and the ability to lead and collaborate effectively in a team-oriented environment.
• Commitment to upholding health and safety standards, with meticulous attention to detail and a focus on maintaining cleanliness and hygiene.
• Ability to meet the demands of a fast-paced kitchen environment and flexible availability to weekends, and holidays as required.

Kindly send your CV to info@ebsafr.com