Operational Chef

Description

Job Summary: We are seeking a professional responsible for food preparation, menu design, quality and hygiene control, and inventory and kitchen equipment maintenance. Key Responsibilities: 1. Menu development and costing 2. Ensuring food quality and hygiene during production 3. Inventory management and preventive maintenance of equipment Requirements for this position: CHECK RAW MATERIALS TO ENSURE THEY MEET APPROPRIATE CONDITIONS FOR FOOD PREPARATION. MENU PREPARATION MENU COSTING DISH PREPARATION COMPLETING AREA LOGBOOKS PREVENTING CONTAMINATION OF FACILITIES AND FOOD TEMPERATURE MONITORING LABELING AND STORING ALL FOOD ITEMS TO MAINTAIN ORGANIZATION ADHERING TO FIFO/FEFO PRINCIPLES TO ENSURE FOOD IS SERVED SIMULTANEOUSLY, PROMPTLY, AND AT HIGH QUALITY PERFORMING AND VERIFYING THE WASHING AND DISINFECTION TECHNIQUE FOR FRUITS AND VEGETABLES VERIFYING THAT DAILY AND DEEP CLEANINGS ARE CARRIED OUT ACCORDING TO THE MASTER CLEANING AND SANITIZATION SCHEDULE ENSURING PRODUCTION AREAS ARE CLEAN AND SANITIZED AS REQUIRED DEVELOPING MENUS AND ACTION PLANS TO IMPROVE COMPANY OPERATIONS VERIFYING STOCK SHORTAGES, GOOD CONDITION AND PREVENTIVE MAINTENANCE OF UTENSILS AND KITCHEN EQUIPMENT, AND COMPLIANCE WITH MANAGEMENT SYSTEM REQUIREMENTS Benefits: Benefits exceeding statutory requirements * On-site cafeteria service * Complimentary uniforms Workplace: On-site employment Salary: $12,000.00 - $14,000.00 per month Workplace: On-site employment