Job Purpose
As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available.
To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.
Key Responsibilities
To ensure that production is correctly executed and that products comply with the technical sheets
To ensure the quality levels of products and services
To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
To provide rigorous management: controlling raw material stocks, especially in terms of their cost
Entry Requirements Skills:
Cooking skills: the ability to adapt your cooking style to your local environment
Using the Windows environment
The ability to manage a profit centre: stock, cost prices, orders etc
The ability to manage a team: supervision, training, motivation, delegation
Self-control
Team leadership
Good relationship skills
Organisation and thoroughness
Creativity
Teaching skills
Physical and mental resilience
Qualifications:
From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years’ further education, Post-graduate qualification in cooking.
Must be dual-skilled as manager and chef.
Significant previous experience of managing a team in a similar environment.
Applicants should send their applications and CV’s to: jezeagu@janchine.com
Apply via :
jezeagu@janchine.com
