|Date Posted:||Oct 16, 2010|
|Closing Date:||Oct 22, 2010|
|Number of Vacancies:||1|
|Salary Range:||As per NTA salary scale policyUSD|
|Years of Experience:||5 Years|
|Contract Duration:||Not specified|
|Possibility of Contract Extension:||Yes|
|Probation Period:||1 month|
The Head Chef will assist the Camp manager and will be responsible for Kitchen at the Northgate.
Duties & Responsibilities:
To maintain and improve the quality of food and service.
To maintain and increase hygiene.
To carry out organised training sessions.
To maintain the smooth running of the operation.
To set higher standards of catering in the day to day running of the operation.
Ensure areas of responsibility meet the approved organisation quality audits.
Implement and monitor the company or Client Hygiene and Sanitation Procedures.
Organise and record Food Safety and Health and Safety training for all staff.
Prepare and receive weekly provisions in line with menu cycle and budgets.
Ensure meals per shift are ready on, time and presented to the company standards.
Assist with the monthly evaluation and revise menu cycle and costs.
Assist with the weekly rosters planning including leave plots ensuring all staff have their entitled time off and leave ensuring the operational needs are met.
Report any malfunction of equipment to the company's Maintenance dept.
Ensure successful conflict resolution and record.
Organise and implement regular theme nights.
Daily interface customers.
To ensure that all security procedures are adhered to.
To carry out any other duties at the request of the Catering Unit Manager.
To recommend and discuss with the Catering Unit Manager any improvements to the systems/procedures which may be beneficial to the company operations.
To contribute to the professional reputation of the company.
Conforming to procedures by following the company's Operations Manual and checklist.
Strictly comply with all the company systems, by paying particular attention to the application of 5 star standards, OH and S standards, and fresh food production and cleaning programs.
To take place of the Unit Manager as a relief Manager on his/her vacation and to carry out his duties also for the duration of his/her vacation.
Job Context/Working Environment
Required to work in hostile environments with minimum or no supervision.
Communication and Working Relationships:
Will freely communicate and build relationships with a variety of people in a team or individual environment. Will be aware of cultural differences and protocols and act appropriately
Framework, Boundaries, Decision Making Authority and Responsibiliity:
Reporting to the Camp Manager/Assistant Manger
Responsible for a brigade of kitchen staff, feeding up to 300 International Guests, and up to 100 local staff
Mandatory Knowledge, Skills and Experience
Experience in Camp Kitchen Operations, running a kitchen with diverse ethnicities
Menu development/compliation essential
Knowledge of kitchen budgeting, mandays
Basic Food Hygiene trained, or higher