Indonesian Souce Chef

Job Description Duties include/Key areas of responsibilities: • To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef. • To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards. • To make regular inspection of the kitchen and food preparation areas. • To maintain a strict control on all food items issued from the kitchen. • To ensure that all orders are prepared according to the instruction on the appropriate check. • To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action. • To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times. • To check all goods delivered against the relevant documentation and check also for quantity and quality. • To assist in maintaining the food cost percentage within the budget. • To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times. • To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act. • To be aware of and comply with Food and Hygiene Regulations. • To wear any appropriate protective clothing provided by or recommended by the company. • To report any defects in the building or equipment according to the hotel procedures. • To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures. • To attend company training if required to. • To action any other reasonable requests made by management Qualifications Person specification: • To be flexible • Have a can do attitude Skills and Abilities • Ability to work independently • Experience of a busy food operation within the last 2 years • To have a thorough understanding of H&S regulations • To be able to follow food hygiene policy require • Ability to build rapport quickly with Senior Management • A positive approach to menu planning and development • Flair and enthusiasm of working with fresh ingredients Education and Experience • Worked in a similar environment • NVQ in a kitchen qualification • HACCP and COSHH • Demonstrate knowledge of a busy working kitchen and banqueting operation Personal Qualities • Must have enthusiasm and passion for food • Must be punctual and reliable • Be self-motivated