Chef - Cuisinier

The Chef is responsible for the daily preparation and cooking of meals, as well as the overall management of the kitchen operations.

Department: Kitchen

Reporting Line: Head of Human Resources
Working Days: Monday to Friday

The role combines hands-on culinary duties with budget monitoring, cost control, hygiene compliance, procurement management, and supervision of kitchen staff.

The 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.

1. 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.

2. Working Conditions

• Working days: Monday to Friday.
• Based in a corporate / industrial catering environment.
• No weekend work unless exceptionally required.