Head Chef (French)

To control and direct the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.

• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To participate in the procedure according to the company’s Food Safety Management.
• To maintain the correct use of the processes including cleaning and closing down procedures.
• To ensure quality control measures and hygiene systems are achieved at all times.
• To have total accountability for the day to day running of the kitchen service.
• To purchase all food and food related products using company nominated suppliers.
• To achieve food budget cost controls, ensuring minimum wastage within the unit.
• To actively participate in the ongoing management and development of menus.
• Stock takes are produced monthly in conjunction with the team.
• Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
• To ensure that all menus are costed accurately.

• Contact: sally elhabashy
• Reference: CatererGlobal
• Job ID: 99055932