Manage the kitchen operations by ensuring compliance with contractual obligations signed between Newrest and the clients but also the satisfaction of the latter.
Key duties :
- Prepare the menus plans.
- To prepare, cook and produce food to the company's standard, with emphasis on presentation, hygiene and economy.
- Prepares the staff planning/rosters and duties allocation.
- Ensures discipline amongst staff and able to resolve conflicts and issues as they may arise.
- Conducts meetings with his team to ensure good coordination and performance of the team.
- To organize all the resources within the Kitchen and other areas.
- To be responsible for allocation of work to other Kitchen Staff.
- To be responsible for implementing company policy and discipline in the production area.
- Issue the requisitions to Stores.
- Liaises with Storekeeper to ensure that all food requirements for the kitchen are ordered and delivered in the right quality and quantity.
- Controls the quality of the raw materials and ingredients upon delivery.
- Controls the timing of preparation and service of the meals.
- Control the raw materials yield.
- Control that all areas are clean and tidy.
- Ensures that all food is displayed in time and kept at the right temperature.
- Control the Customer feedback, on the food preparations.
- Gives support to the relevant staff on recipes and processes of preparation.
- Train those who need support on a specific aspect.
- Ensures that Hazard Analysis Critical Control Points (HACCP) and safety throughout the kitchen is observed and maintained.
- Liaises with QHSE department on hygiene and cleanliness throughout the kitchen units.
- Inform maintenance of any deficiencies for quick repair.
- Ensures that food wastage levels are minimized and controlled in the kitchen
- To know and observe all safety rules and procedures.
- To effectively supervise Kitchen Staff to ensure all HSE rules & procedures are followed, and hazards/near miss and accidents are properly reported.
- To raise HSE/ Hazard awareness by actively participating in all HSE meetings.
- To ensure that all equipment and materials are not left in an unsafe state.
- To report and where possible to act in relation to any accident, fire incident, loss or damage.
- To ensure proper grooming and hygiene of self and all production staff.
- To assist at the client meeting.
Qualifications and Skills:
- Candidate must be willing to relocate to Guyana to perform duties
- Accredited Culinary Certificates
- Minimum 5 years' work experience in a similar capacity
- Computer Literate
- HACCP Training
- Strong Leadership, Communication and Organizational skills
