Canteen Chef

Lead a small team to perform daily food production in an assigned outlet (Canteen), independent management of the assigned post in the canteen kitchen area.

Duties and Responsibilities

• To engage a hands-on approach to canteen kitchen operational tasks.
• To ensure daily canteen food cost in line as per budget
• To ensure that the canteen kitchen operations adhere to all company and hotel policies and procedures.
• An emphasis on creative menu planning and correct food preparation.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained all type of food, whilst adhering to operational deadlines.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items action.
• To ensure that specific cuisine requirements, implemented and monitored as per established standards.
• Ensure that all relevant buffet / display set-ups are prepared ahead of FMS’ arrival and in adherence with hotel standards.
• Ensure all food is tasted before it going to be served.
• To assist or carry out any other task given by the Executive Chef that is relevant to upholding standards of TRA as it relates to the immediate business needs or as FMS requirement are considered.
• Responsible for the sequence of food production
• check daily menus in advance and ordering and confirmations,
• Check temperature of fridge before and after service
• Plan of work list given instructions to supervise assistant chef de partie, demi chef, canteen supervisor, cook or assistant cook.
• Communicate with all other team members in the service area.
• Checks and records refrigerator temperature.
• Prepare dishes as per menu and taste all preparations to ensure quality standard.
• Reports any temperature anomalies to Executive Chef/ Executive Sous Chef.
• Responsible of the outlet allocated, starting from complete mise en place on time, make requisition of goods for the requirements of the outlet,  monitor the flow of goods as well as cleaning after food production
• Identify trends in food presentation.
• Assist in departmental training of new recruits or existing team.
• Delivers cooking classes on the job training and recorded as per schedule.
• Ensure statutory Health & Safety standards in the working area!
• Labelling of mise en place for use on following day
• Observe HACCP procedures for relevant area/s.
• Check all kitchen areas at end of shift to ensure energy saving
• Cooperate in creating decorations in the buffet / dining area for restaurant when required.
• Perform any cognate duties assigned by Executive Chef
• Attend meetings, seminars, and training courses as and when necessary.

Qualifications

ESSENTIAL

• Qualifications: School Certificate, NC3 Food Production
• Experience: At least over 5 years’ experience
• Personal Qualities: Organizational Skills, Humble but firm

DESIRABLE

• Experience: Previous experience in same position or 5 years as sous chef or canteen chef in hospitality
• Personal Qualities: Coaching skills, ability to accept criticism.
• Additional Skill required: Knowledge of Hotel Operations, HACCP standards.

We believe in equal opportunities.

We celebrate diversity and champion equality and inclusion, encouraging people from all ethnicities, genders, sexual orientations and ages to apply. This unity is key to our work culture. We want to set every Family Member up for success, so if you need anything to perform to your best or make work arrangements more comfortable, we will do our best to accommodate you.