Postulez ici
Job Title : Senior Chef
Department: Kitchen
Reporting Line: Head of Human Resources
Working Days: Monday to Friday
Job Purpose
The Senior Chef is responsible for the daily preparation and cooking of meals, as well as the overall management of the kitchen operations.
The role combines hands-on culinary duties with budget monitoring, cost control, hygiene compliance, procurement management, and supervision of kitchen staff.
The Senior Chef ensures high-quality meal preparation on a daily basis (Monday to Friday) while maintaining strict control of kitchen expenses and ensuring compliance with food safety regulations.
Key Responsibilities
A. Daily Cooking & Food Preparation
- Prepare and cook meals daily from Monday to Friday.
- Ensure consistency in quality, taste, and presentation of meals.
- Plan weekly menus in line with operational requirements.
- Monitor portion control to manage food costs effectively.
- Ensure proper food storage, labelling, and rotation (FIFO principle).
B. Kitchen Management
- Oversee the daily operations of the kitchen.
- Organise workflow to ensure timely meal preparation.
- Ensure kitchen equipment is properly maintained.
- Maintain an organised and efficient kitchen environment.
C. Budget Monitoring & Cost Control
- Monitor and control kitchen expenses.
- Anticipate food costs and manage purchasing accordingly.
- Reduce food wastage and implement cost-saving measures.
- Conduct regular stock takes.
- Prepare basic cost reports when required.
D. Procurement & Stock Management
- Manage ordering of food supplies and kitchen consumables.
- Liaise with suppliers and ensure quality standards are maintained.
- Ensure stock levels are adequate but controlled.
E. Hygiene, Health & Safety
- Ensure full compliance with food hygiene and safety regulations.
- Maintain cleanliness of kitchen and storage areas at all times.
- Implement HACCP standards where applicable.
- Ensure adherence to health and safety procedures.
F. Team Supervision
- Supervise kitchen assistants (if applicable).
- Allocate daily duties.
- Ensure discipline and professional conduct in the kitchen.
G. Working Conditions
- Working days: Monday to Friday.
- Based in a corporate / industrial catering environment.
- No weekend work unless exceptionally required.