Demi Chef / Chef De Partei

1.Responsible for the entire operations of the Kitchen Department of the Canteen assuring the canteen has the best culinary reputation while maintaining budgeted labor and food costs.
2. Responsible for pre-opening procurement of Kitchen equipment and utensils giving specifications, quality and quantity descriptions.
3. Create and introduce recipes, food presentation standards, food promotions working closely with the Director of Food & Beverage and Director of Sales & Marketing.
4. Ensure control of food costs and wastage while ensuring quality of food and its service meets set standards.
5. Together with the Purchasing Manager, review suppliers price rates ensuring that only the best quality products are supplied at best prices.
6. Checks the market lists raised from each operating Kitchen to ensure adequate stocks are raised to meet service demands and competitive buying is practiced.
7. Periodically checks on quality of goods received and to highlight issues of concern to the Purchasing Manager/Financial Controller.
8. Continuously plans creative and unique menu items to appeal to the target market.
9. Personally taste food produced from all operating Kitchens to verify quality standards and recipe specification and ensure consistency in quality and taste.
10. Develops and trains Chefs, delegate responsibility, maximize productivity while minimizing labour cost.
11. Plan and develop annual Kitchen operation budgets.
12. Attend Food & Beverage Meeting, Conducts meetings with the whole kitchen brigade weekly to discuss problems, changes to menus/recipes, upcoming business, special promotions etc.
13. Work with the Cost Controller to ensure all menus, dishes and recipes are costed.