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Key Responsibilities
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Maintain records of the food that has been prepared and ingredients used
Run the Kitchen in the absence of the Executive Chef
Supervise and Inspect food preparation and cooking equipment on a regular basis to ensure that they are kept clean and in perfect operating order.
Collaborating with the rest of the Culinary team to ensure high quality food and service
Ensure that food products, presentation and plating are of the highest quality and are prepared to be served in a timely manner
Suggest new rules and procedures for optimizing the cooking process
Manage the ingredients that should be frequently available on a daily basis
Give attention to the productivity of the kitchen such as speed and food quality
Assume the role of the Executive Chef in his Absence
Ensure adherence to all standards of food quality , preparation, recipes and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation and guarantee food service standards.
Oversee the storage and disposal of leftovers
Ensure conformity to the University quality Management Systems, Health and Safety Regulations
Perform any other duty that may be assigned from time to time
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