Chief cook - Catering
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Key skills for this role
About the Role
The Chief Cook is responsible for leading the culinary operations of a catering service of a particular site. This includes menu development, food preparation, team.
Key Skills for This Role
Responsibilities
- Oversee all kitchen operations including menu planning, food preparation, staff supervision, and compliance with food safety standards
- Plan, design, and update menus in line with client needs, seasonal availability, and nutritional requirements
- Supervise and coordinate all kitchen staff, including cooks, assistant cooks, and stewards
- Oversee food preparation and cooking to ensure consistent quality, taste, and presentation
- Ensure compliance with HACCP, food safety, hygiene, and occupational health standards
- Monitor inventory, order supplies, and coordinate with storekeepers and procurement to maintain stock levels
- Conduct regular inspections of kitchen, storage, and equipment for cleanliness and efficiency
- Train, mentor, and develop kitchen staff to improve skills and maintain high performance
- Handle client feedback on food quality and take corrective action when needed
Requirements
- Proven experience as a Chief Cook or similar role in catering
- Knowledge of HACCP, food safety, hygiene, and occupational health standards
- Ability to supervise and coordinate kitchen staff
- Experience in menu planning and inventory management
Full Job Posting
Job Summary
- The Chief Cook is responsible for leading the culinary operations of a catering service of a particular site.
- This includes menu development, food preparation, team supervision, ensuring high quality food standards, and maintaining a safe and clean kitchen.
- The Chief Cook will work closely with the Site Manager and others to ensure a seamless culinary experience.
Key Responsibilities
- The Chief Cook oversees all kitchen operations, including menu planning, food preparation, staff supervision, and compliance with food safety standards.
- Plan, design, and update menus in line with client needs, seasonal availability, and nutritional requirements.
- Supervise and coordinate all kitchen staff, including cooks, assistant cooks, and stewards.
- Oversee food preparation and cooking to ensure consistent quality, taste, and presentation.
- Ensure compliance with HACCP, food safety, hygiene, and occupational health standards.
- Monitor inventory, order supplies, and coordinate with storekeepers and procurement to maintain stock levels.
- Conduct regular inspections of kitchen, storage, and equipment for cleanliness and efficiency.
- Train, mentor, and develop kitchen staff to improve skills and maintain high performance.
- Handle client feedback on food quality and take corrective action when needed.
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