Tip post: full time
Salariu: 2000 - 2500 euro
Data expirării: 24/08/2011
2. Key Responsibilities
Supervision and control of several Internationally Recruited Worker (IRW) Chefs in a busy kitchen feeding up to 2,000 persons daily (Multi National).
Maintain and develop the current Standard Operating Procedures of KBR and report directly to the Head Chef.
Be responsible for administration and ration ordering processes required to ensure the smooth and efficient running of the kitchen.
Responsible for the security and control of all food items.
Coâordinate the KBR policy on the provision of catering services to the customer within the boundaries of the contract.
Ensure that all legal and health and safety issues are followed and maintained according to guidelines and policies
Liaise directly with senior site personalities (NAMSA TOâs) as part of your daily routine and respond in a suitable timely manner to queries from the client or nominated representatives.
Instigate, monitor and control safe systems of work to include all aspects of food safety, health and safety food accounting and menu planning.
Have overall responsibility through the Head Chef for all staff under your charge.
Produce reports when and if required.
Direct and monitor a generic training policy for all staff to the highest standards
Maintain up to date training records and food handlers certificates for all staff and arrange further training as, when and if required.
Responsible for discipline within the kitchen environment.
Responsible for the security, control and use of all job related equipment and hazardous materials within the Kitchen.
Manage all staff in a sound, fair and logical manner ensuring the good name of the KBR is upheld.
Responsible for the Additional Catering requirements above and beyond the 3 meals per day, carried out on a daily basis.
To be aware of budget constraints and the requirements detailed in the Scope of Works
Deputise for the Head Chef when required.
3. QUALIFICATIONS, SKILLS, KNOWLEDGE AND EXPERIENCE REQUIRED TO DO THE JOB
Minimum of three years experience in a senior catering management role.
Be highly motivated, strong, confident and articulate. Have good people skills and be a sound communicator, particularly with subordinates from other cultural and language backgrounds.
Have a proven track record in the management of a large team in a busy and demanding environment.
Have a sound knowledge of all current HACCP legislation.
Be fully qualified (City & Guilds or NVQâs) and experienced with current UK Food Safety policies.
Have a working knowledge of JSP 456.
Be able to work under pressure and to tight deadlines.
Have planning and organisational skills.