JOB DESCRIPTION

Responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales.

QUALIFICATIONS

• Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes.
• Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Coordinates and leads culinary operations to meet production, presentation, and service standards.
• Applies culinary techniques to food preparation and handles the final presentation and service of food.
• Minimum of 5 years as head chef of a substantial kitchen brigade with responsibility for food production and labour management.
• Recognized culinary or kitchen management qualification.
• Ensures accurate culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.

• Keep tabs on current market trends.
• The interest and ability to train others.
• Ability to maintain standards and quality across a number of geographical spread sites with differing requirements.
• Computer literate – knowledge of Windows office is crucial
• Ability to engage, develop and lead culinary professionals.
• Innovative and solution driven/creative problem solver.
• Excellent presentation and verbal communication skills
• Ability to develop innovative solutions in the most financially efficient way possible.
• Excellent recipe knowledge
• Experience of leading sophisticated kitchen mobilizations.
• Experience of training and mentoring of staff and food development
• Experience of kitchen design and layout an advantage is desired
• Runs culinary team to ensure quality in final presentation of food. Trains and leads culinary and kitchen employees to use standard methodology food production techniques.
• Provides ongoing mentoring on food production and food quality and training with respect to safety awareness. Rewards and recognize employees.
• Regularly reviews performance with each member of the team.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must.
• Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products. Implement any new company policy decisions and train staff accordingly.
• Ensure that all staff closely adhere to the Unit Dress Code
• Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate regional culinary and ingredient trends.
• Maintain good communications and working relationships with your client, customers and all staff.
• Build and maintain good customer relations and seek feedback from customers and react to customer needs in a timely manner.
• Empower team to deliver excellence in customer service. Investigate concerns and respond to needs relating to the catering service and take corrective action.
• Responsible for delivering food and labor targets.
• Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.
• Ensure efficient execution and delivery of all food line products in line with the daily menu.
• Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times.
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through handling customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used.
• Full knowledge and implementation of the Food Framework.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensure accurate equipment operation and maintenance.
• Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations.
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.