NFT Consult Junior Chef Jobs in Uganda
Scope and General Purpose
The head chef is primarily responsible for the planning, organizing, controlling and directing the work of employees in the Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.
Additionally responsible to develop new menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared in the kitchen.
Key performance areas
Reviewing banquet event orders (BEO) on a daily basis and make note of any changes.
Brief the kitchen staff daily about the upcoming and current functions.
Supervises and coordinates all activities of cooks and all kitchen staff who are engaged in food preparation.
Able to coordinate food production and plating with the cooks
Establish the day’s priorities and assign production and preparation tasks for the kitchen staff/cooks to execute.
Effectively communicate both verbally and in writing to provide clear direction to kitchen staff.
Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
Menu development and execution.
Maintain inventory control procedures and ensure that the kitchen is prepared for the following day’s work.
Managing all day-to-day operations of the kitchen.
Responsible for conducting frequent walkthroughs in the kitchen area and direct respective personnel to correct any deficiencies.
Responsible for maintaining all kitchen equipment to ensure proper operational condition.
Responsible for overseeing the regular cleaning of all equipment used in the kitchen.
Ensure that the kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepare menu items following recipes in accordance with the hotels operating standards.
Communicate the kitchen needs with the purchasing/ procurement personnel.
Review sales and food cost with the general manager and food & beverage supervisor to ensure that the kitchen is meeting budgeted costs.
Monitor the performance of kitchen staff and ensure all procedures are completed to the department standards.
Ensuring and maintaining the productivity level of all cooks and supporting staffs.
Supervises kitchen shift operations.
Assisting the Procurement Personnel with banquet menu planning and food purchasing.
Participating in the kitchen employees performance appraisals and discipline procedures.
Participating in training kitchen staff on menu items including ingredients, preparation methods and unique tastes.
Planning and managing food quantities and plating requirements for all banquet functions.
Maintaining food preparation handling and correct storage standards.
Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensuring compliance with all applicable laws and regulations including health and safety standards
Following proper handling and right temperature of all food products.
Assisting as needed in the interviewing and hiring of kitchen employee team members with appropriate skills.
Identifying the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
Able to plan and execute multiple banquet functions.
Able to continually enhance the culinary experience of banquet or event guests.
Able to understand employee’s positions well enough and to perform duties in employees’ absence.
Able to help in cooking and food preparation, as and when required.
Performing other duties as directed/ assigned by management
Perform other tasks as necessary in order to achieve the operational and financial goals of the organization
How to Apply
For more information and job application details, see; NFT Consult Junior Chef Jobs in Uganda
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